Eggcellent Breakfast Pizza

June 10, 2016
Competitive eater Mary Bowers is no stranger to fowl play, walking on eggshells in style

Eggcellent Breakfast Pizza

Prep Time 45 minutes
Total Time 45 minutes
Servings 10


  • 16 oz. pizza dough
  • 1 chopped green pepper
  • 1 c. sliced mushrooms
  • 1/4 t. crushed red pepper
  • 1 T. vegetable oil
  • 8 eggs
  • 1/2 c. milk
  • 1 T. butter
  • 3/4 c. shredded mozzarella
  • 1 T. fresh bacon bits 2 slices bacon = 1 T.


  • Preheat oven to 375° F. On a lightly floured surface, roll dough into a 14″ circle. Transfer onto a greased baking sheet or pizza pan. Lightly build up edges. Prick dough across the sheet with a fork. Bake 15-20 minutes until light brown.
  • While dough is baking, sauté green pepper and mushrooms in vegetable oil until almost tender. Remove veggie mix from heat and drain. Set aside.
  • Beat eggs and milk together in a medium sized bowl. Using the same skillet, melt butter over medium heat; pour in egg mixture. Scramble and remove from heat.
  • Sprinkle half the shredded cheese over the pizza crust. Top with eggs, peppers, mushrooms, bacon bits, and remaining cheese.
  • Bake for 5 to 8 minutes or until cheese is melted and bubbly. Remove from oven, slice and serve.


Mix and match ingredients to create your favorite breakfast pizza. Substitute sausage or ham for bacon, if you prefer. Swap peppers and mushrooms for fresh tomato slices, zucchini, or onion.