This breakfast pizza begins with a buttery, scratch-made biscuit crust that is loaded with cheese, scrambled eggs, and bacon. The toppings can easily be varied!
I’m a brunch girl through and through, so I’m always looking for new ways to serve my favorite power couple: eggs and cheese. This breakfast pizza is just the ticket, and the recipe is as straight-forward as you can get. It doesn’t take a lot of time to put together, and it’s a real crowd-pleaser!
You’ll start with simple pantry ingredients for the biscuit crust and a selection of your favorite cheeses and toppings. Here I’ve used sharp cheddar and fresh mozzarella. Precooked bacon is ideal for getting this meal on the table in a hurry.
The biscuit crust couldn’t be easier. You’ll whisk together flour, salt, and baking powder in a bowl, and then add buttermilk and melted butter. Stir together with a big spoon – and there you have it!
A nonstick pizza pan will make life simpler, but if you don’t have one, simply butter a large baking sheet. Place the dough in the center of the pan and roll into a 12-inch circle. The dough shouldn’t be too sticky, but if it wants to stick to the rolling pin, lightly sprinkle the dough with flour and roll again.
You’ll dock the dough circle repeatedly with a fork so that steam can escape as it bakes. This keeps the biscuit crust flat and yields a crisp crust.
Meanwhile you’ll scramble six eggs together with some cream to ensure the eggs are super fluffy!
Avoid over-cooking them, because they’ll be baking in the oven along with the cheeses and other toppings for about 10 minutes.
Biscuits + butter are another dynamic duo, so when the crust is baked, spread a tablespoon of butter over the crust.
Spread the eggs over the crust and top with sharp cheddar.
Add slices of fresh mozzarella and precooked bacon. You could also use precooked ham or sausage crumbles if you prefer.
Bake for about 10 minutes more, until the mozzarella and cheeses are melty and the bacon crisps. For a bite of freshness, add slices of campari tomatoes and scallions.
We absolutely loved this dish and it’s been in regular rotation for dinner as well as brunch. It’s so satisfying, and the creamy mozzarella contrasts the sharp cheddar beautifully. The toppings can be switched up to suit your preferences, and we’re no stranger to the accompaniment of Cholula and salsa on the side.
This recipe was developed using real butter and dairy for the American Butter Institute and their website Go Bold With Butter! Click here for the printable recipe, and be sure to check out more recipes made with the best ingredient on earth!