This crispy phyllo breakfast pizza with runny yolks and smoky bacon is a go-to recipe for brunch. Lots of juicy tomatoes and crumbled feta pack your favorite ingredients into every slice!
Why I Love This Breakfast Pizza Recipe
Pizza is many people’s favorite food and this recipe is an excuse to have it first thing in the morning.
- Great for brunch. Slice it and let everyone help themselves to as much pizza as they want.
- Freezer-friendly. Popping one into the oven on a lazy Sunday morning will save breakfast.
- Versatile. Use puff pastry, add leftover veggies, or turn it into a vegan pizza if you prefer.
- Family-friendly. Who can resist a cheesy pizza with bacon for breakfast?
What You’ll Need
Feta cheese, an Italian cheese blend, and sweet cherry tomatoes give this pizza Mediterranean vibes. Before creating your breakfast masterpiece, gather all the essential ingredients listed below.
For the Cheese Blend
- Feta cheese – It can be spiced or herbed.
- Italian cheese blend – Any shredded melty cheese like cheddar, Monterey Jack, and Muenster works too.
- Oregano – Dried Italian oregano is best.
- Salt and pepper – I prefer kosher salt and freshly-cracked black pepper.
For the Pizza
- Phyllo sheets – You can find it in deli shops or Middle Eastern markets.
- Cooking spray – It needs to be oil-based, not butter or non-stick cooking sprays.
- Cherry tomatoes – Don’t worry if they’re not as plump anymore.
- Eggs – Liquid eggs don’t work for this because they’ll cook as scrambled eggs in the pizza.
- Bacon – Use regular or thick-cut bacon.
- Italian cheese blend – Use your favorite.
- Parsley – Avoid wilted parsley because it’ll taste bitter. Dried parsley is a good swap.
How To Make Breakfast Pizza
Learn how to combine the flakiness of phyllo dough with the heartiness of a traditional breakfast in our guide on making breakfast pizza. This easy-to-follow recipe transforms morning favorites like eggs, bacon, and cheese into a delicious start to your day, all baked to perfection. Adding cooking spray in between each layer makes the phyllo golden and crispy.
- Make the cheese blend. Preheat the oven to 375˚F. Mix the cheeses, oregano, salt, and pepper in a bowl until well combined. Set it aside.
- Prepare the crust. Grease a baking sheet with cooking spray. Add 1 phyllo sheet to the pan. Spray with cooking spray. Repeat two more times. Spread a third of the cheese blend on top. Layer 3 more sheets of greased phyllo on top. Add half of the remaining cheese. Layer the last 4 phyllo sheets on top, spraying cooking spray in between each one. Sprinkle the remaining cheese on top.
- Add the toppings. Place the tomatoes over the pizza. Crack the eggs and sprinkle with bacon. Add cheese on top.
- Bake it. Pop it into the oven for 18-20 minutes, or until the phyllo is golden and the eggs are set.
- Serve. Remove the pizza from the oven and garnish it with parsley. Slice, serve, and enjoy!
Recipe Tips for Success
Serving-size pizzas are ultra convenient for brunch, even if you make them with puff pastry.
- Grease the phyllo sheets. Lightly spray each sheet with cooking spray before layering the next. This not only prevents the phyllo from drying out but also contributes to that irresistible golden-brown finish.
- Use leftovers. Add leftover baby spinach, chopped bell peppers, and sliced mushrooms on top to reduce food waste.
- Add heat. Chop up 1/4-1/2 fresh jalapeño or serrano chili and sprinkle it over the pizza for a kick of heat. You can also add red pepper flakes or cayenne pepper.
- Swap the base. If you only have puff pastry, use it instead of phyllo. You only need one layer before adding the cheese and toppings. Bake it until golden and crispy.
- Make them individual. Slice the layered phyllo into 4-6 squares. Use your fingers to roll up the edges of the top phyllo layer to create a barrier. Crack an egg into each square and add toppings. This will give you individual pizzas.
Variation Ideas
- More protein. Place chopped ham or crumbled breakfast sausage over the pizza for a heartier bite.
- Make it vegan. Swap the cheese for vegan cheese, and the eggs for crumbled tofu. Skip the bacon as well.
- Give a hash-brown base. Line the baking sheet with parchment paper. Cover it with frozen hash browns. Bake them at 375˚F for 10 minutes. Place the pizza toppings on top and bake as usual until melty.
- Add a drizzle. Olive oil, balsamic vinegar, pesto, tomato sauce, and chili oil are great options to add more flavor.
Serving Suggestions
This baked breakfast pizza recipe is a hearty option on its own, but you can also serve Cheesy Hash Browns or Sweet Potato Hash on the side. My Air Fryer Sausage and Potatoes are great too. More Air Fryer Bacon also never hurt anyone. For drink options, try Cortado Coffee, Matcha Latte, or Dalgona Coffee.
How To Store & Reheat Breakfast Pizza
Keeping one in the freezer will save you on lazy weekends.
- Fridge: Place it, whole or sliced, in an airtight container for up to 3 days.
- Freezer: This is for freezing a raw, fully-assembled pizza. Wrap the baking sheet with plastic wrap twice. Freeze for up to 3 months. Bake it straight from frozen, only adding 5-10 minutes to the total cooking time.
- To reheat it: Microwave it for up to a minute or until warm. For larger portions, pop it into the oven at 300F for 15 minutes.
More Easy Breakfast Recipes
For the Cheese
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In a small mixing bowl combine cheeses, oregano, salt and pepper; mash with the back of a fork until completely blended and spreadable. Set aside.
For the Pizza
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Lightly grease a jellyroll pan with cooking spray.
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Place 1 phyllo sheet on the bottom of the pan and lightly spray it with cooking spray.
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Layer two more phyllo sheets, spraying each phyllo sheet with cooking spray before adding the next.
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Spread 1/3 of the prepared cheese over the third phyllo sheet.
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Continue to layer 3 more sheets, spraying each phyllo sheet with cooking spray before adding the next.
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Add 1/2 of the remaining cheese spread over the stack of phyllo.
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Layer the last 4 phyllo sheets, spraying each phyllo sheet with cooking spray before adding the next.
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Sprinkle the remaining cheese over the last sheet.
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Add halved tomatoes on top. Crack the eggs over the tomatoes. Sprinkle with crumbled bacon and top with cheese.
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Bake for 18 to 20 minutes, or until the phyllo is a golden brown and the eggs are cooked.
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Remove from oven and let rest a couple of minutes.
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Garnish with fresh parsley, cut, and serve.
Calories: 381 kcal | Carbohydrates: 42 g | Protein: 14 g | Fat: 16 g | Saturated Fat: 5 g | Cholesterol: 102 mg | Sodium: 634 mg | Potassium: 169 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 295 IU | Vitamin C: 5.7 mg | Calcium: 115 mg | Iron: 3.2 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
