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
- 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