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Scrambled Egg Breakfast Pizza Recipe


  • Scrambled Egg Pizza Recipe2 to 4 tablespoons cornmeal
  • 1 can Pillsbury refrigerated classic pizza crust
  • 1 tablespoon olive oil
  • 1 1/2 cups shredded mozzarella cheese (6 oz)
  • 1 cup cooked real bacon pieces (from a jar or package)
  • 1 cup sliced grape tomatoes
  • 3 scallions, chopped
  • 4 eggs
  • 1/4 cup water
  • 4 fresh basil leaves, sliced


  1. Heat oven to 425°F. Sprinkle 16-inch pizza pan with cornmeal (to prevent dough from sticking to pan). Unroll dough on pan; starting at center, press out dough to edge of pan, building up edge slightly. Brush with oil.
  2. Sprinkle cheese over dough; top with bacon, tomatoes and scallions. In small bowl, beat eggs and water with fork or wire whisk until well mixed; pour over top of other ingredients. Bake 8 to 10 minutes or until crust is crisp and eggs are set in center.

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