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How To Make Sheet Pan Breakfast Pizza

This Sheet Pan Breakfast Pizza is an easy kid and family-friendly dinner you can whip up with minimal mess.
Prep Time20 mins
Cook Time20 mins
Course: Breakfast, dinner, lunch
Cuisine: American, Italian
Keyword: breakfast pizza, sheet pan meals, sheetpan breakfast pizza, breakfast for dinner
Servings: 16
Calories: 139kcal
Author: Agnes Hsu


  • 1 11oz refrigerated pizza crust dough we used Pillsbury
  • 3 tbps olive oil divided, save one tbsp for brushing pan
  • 8 eggs
  • 1/4 cup milk
  • 8 slices cooked bacon sliced into 1/2" pieces
  • 1 cup frozen spinach defrosted, squeezed dry of liquid
  • 1/2 cup pizza sauce
  • 2 cup shredded cheddar cheese
  • chopped chives optional


  •  Preheat oven to 400 degrees. Line a 9x13" baking pan with parchment paper, brush 1 tbsp olive oil on top of parchment paper. Note: I use parchment to minimize clean up, but you can skip and brush oil directly over sheet pan.
  •  Unroll your pizza crust, spread it as evenly as you can over the parchment paper. 
  • Prick crust all over with a fork and bake crust for 8 minutes.
  • While that is baking, heat 2 tablespoons of oil in frying pan and scramble your eggs and milk. Cook over low, medium heat until a soft scramble forms.
  • Remove crust from oven, spread with 1/2 cup pizza sauce.
  • Sprinkle crust evenly with cooked eggs. Sprinkle 1 cup of cheese, then bacon and spinach. Top with remainder 1 cup of cheese.
  • Return to oven bake 8-10 minutes until side crusts are golden and topping is bubbly.
  • Remove from oven. Sprinkle top with chopped chives before serving.
  • Cut into pieces and enjoy!



Calories: 139kcal | Carbohydrates: 1g | Protein: 8g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 101mg | Sodium: 237mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1445IU | Vitamin C: 1.1mg | Calcium: 132mg | Iron: 0.8mg