Pioneer Woman Bacon and Egg Breakfast Pizza

Pioneer Woman bacon and egg breakfast pizza is a quick brunch recipe with crescent dough, crispy bacon and fluffy scrambled eggs, ready in 40 minutes. That makes it a crowd favorite for weekend brunch, holiday mornings, or breakfast for dinner, since one sheet pan feeds up to 10.

The make-or-break step is pulling the eggs off the heat while they still look slightly wet, since they finish cooking under all that cheese. Skip this and you end up with dry, rubbery eggs that no amount of hot sauce can save.

Crescent dough stands in for traditional pizza dough here, so there is no kneading, no rising and no waiting around. Better yet, the rendered bacon fat cooks both the hash browns and the eggs, which layers smoky flavor into every bite.

Pioneer Woman Bacon and Egg Breakfast Pizza

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

718

kcal

A crispy crescent crust loaded with bacon fat-fried hash browns, soft scrambled eggs and two layers of melted cheddar, baked until bubbly and golden.

Ingredients

• 1/2 lb. thick-cut bacon
  

• 1 20-oz. bag shredded hash browns
  

• 1 1/4 tsp. kosher salt, divided
  

• 3/4 tsp. ground black pepper, divided
  

• 2 8-oz. crescent dough sheets
  

• 2 tbsp. grated parmesan cheese
  

• 8 large eggs
  

• 3 tbsp. heavy cream
  

• 3 c. shredded cheddar cheese, divided
  

• 2 green onions, sliced
  

• Hot sauce, to serve

Directions

• Preheat and prep: Preheat the oven to 375° and line a baking sheet with parchment paper, so everything is ready before you start cooking.
• Cook the bacon: Cook the bacon in a large nonstick skillet over medium heat, turning as needed, until golden and crispy, about 8 to 10 minutes. Once it cools enough to handle, crumble into bite-sized pieces and reserve all the rendered fat.
• Fry the hash browns: Pour 3 tablespoons of reserved bacon fat into the skillet over medium-high heat and add the hash browns, 1 teaspoon salt and 1/2 teaspoon pepper. From there, flip and stir occasionally until golden brown, about 8 to 10 minutes, then transfer to a plate.
• Par-bake the crust: Unroll both crescent dough sheets onto the prepared baking sheet and pinch the seams to form one large rectangle. After that, roll the edges up to create a raised crust, sprinkle with parmesan and bake until lightly golden, about 10 to 12 minutes.
• Scramble the eggs: Whisk the eggs, heavy cream, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper together in a bowl. Next, pour 2 tablespoons of bacon fat into the skillet over medium-low heat, add the egg mixture and let it sit for 30 seconds. From there, stir for 1 to 2 minutes to form large curds and pull off heat while the eggs still look slightly wet.
• Assemble and bake: Spread the hash browns over the crust, sprinkle 1 1/2 cups of cheddar on top and layer the scrambled eggs over the cheese. From there, scatter the crumbled bacon on top, add the remaining 1 1/2 cups of cheese and bake until bubbly, about 10 to 12 minutes.
• Garnish and serve: Sprinkle sliced green onions over the top and serve with hot sauce on the side, so everyone can add as much heat as they want.

Tools for this recipe

• Nordic Ware half sheet pan, Lodge 10.25-inch cast iron skillet, OXO silicone spatula set, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese instead of cheddar?

Pepper jack adds a spicy kick and Mexican blend works if that is what you have on hand. Mozzarella melts well too, though it stretches more and lacks the sharp flavor cheddar brings. Either way, stick with a cheese that melts smoothly, since crumbly types like feta will not give you that gooey layer.

How long does leftover breakfast pizza last in the fridge?

Leftover slices keep in an airtight container in the fridge for up to 3 days. For the best texture, reheat in a 350° oven for about 10 minutes, since the microwave makes crescent dough soggy.

Can you freeze breakfast pizza?

Wrap fully baked slices tightly in plastic wrap and foil, then store in the freezer for up to 2 months. To reheat, bake from frozen at 375° for 15 to 20 minutes, which brings back the crispy crust without drying out the eggs.

Can I make this on a pizza stone instead of a baking sheet?

A pizza stone gives you a crispier bottom crust, though you should still use parchment paper so the crescent dough does not stick. Make sure to preheat it at least 30 minutes before sliding the pizza on, so it crisps the dough on contact.

Why did my eggs turn out dry and rubbery on the pizza?

The most common mistake is cooking the eggs all the way through in the skillet before they go on the pizza. Instead, pull them off the heat while they still look slightly wet, since they get another 10 to 12 minutes under all that melted cheese.