Pillsbury® Breakfast Pizza

Wake up to a pizza topped with bacon, eggs and bell pepper that was meant for breakfast!

Yield: 6 servings
Recipe from Pillsbury®

More From Pillsbury

    Recipe Time

    Prep Time:
    Total: 30 Minutes

    Nutritional Information

    Amount per serving
    • Calories: 490
    • Fat: 29g
    • Fiber: 2g
    • Protein: 23g
    • Sodium: 7600mg


    • 1 can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain
    • 1/2 cup cup coarsely chopped bacon
    • 6 eggs, beaten
    • 4 ounces (half of 8-oz package) cream cheese, cut into small pieces
    • 2 cups shredded Monterey Jack cheese with jalapeño peppers (8 oz)
    • 1/2 cup sliced red bell pepper
    • 1/4 cup thinly sliced red onion
    • Fresh chopped cilantro, if desired
    • Old El Paso® salsa, if desired


    1. Step 1 Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 14-inch round pizza pan with cooking spray.
    2. Step 2: Unroll dough; place on pan. Starting at center, press out dough to edge of pan. Bake about 8 minutes or until crust edge begins to set.
    3. Step 3: Meanwhile, in 10-inch skillet, cook bacon 4 to 6 minutes over medium-high heat or until just crispy, stirring frequently. Remove bacon; drain drippings, leaving 1 teaspoon in skillet.
    4. Step 4: In same skillet, add eggs; cook 2 to 3 minutes, stirring frequently, until firm but still moist.
    5. Step 5: Spoon and spread eggs over crust. Drop cream cheese over eggs. Top with Monterey Jack cheese, bell pepper, onion and bacon. Bake 9 to 13 minutes longer or until crust is golden brown and cheese is melted. To serve, cut into 6 wedges. Sprinkle with cilantro, and serve with salsa.
    6. Expert Tips:
    7. You can also use Monterey Jack or Cheddar cheese.
    8. You can also use flavored cream cheese in place of the plain cream cheese. 
    9. Don't have a round pizza pan? Press the crust into a 15x10-inch pan with sides, sprayed with cooking spray.
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