There’s something quietly reassuring about a warm slice of Cheddar-Bacon Sunrise Pizza on a weekend morning. No fireworks, no fuss. Just crisp bacon, melty cheddar, and jammy eggs on a golden crust. It feels like the kind of breakfast you make when the house is waking up slowly. Coffee on the counter, someone looking for the hot sauce, and you stealing a bite before the pizza even hits the table. This is that pizza. Familiar and friendly, with just enough edge to make it feel special.

If you have leftover pizza dough from last night, great. If not, store-bought works beautifully. The rest is pantry stuff. Bacon. Cheese. Eggs. A little black pepper. Nothing complicated. Just the kind of breakfast that makes people linger, plates warm in their hands, talking about nothing in particular.

Ingredients for this Cheddar-Bacon Sunrise Pizza

1 pound pizza dough (homemade or store-bought), room temperature
6 slices thick-cut bacon
1 cup shredded sharp cheddar cheese
1/2 cup low-moisture mozzarella, shredded (helps with stretch)
4 large eggs (3 if you prefer fewer eggs, 5 if you’re feeling generous)
1 tablespoon olive oil
1 teaspoon bacon fat (reserved from the pan, optional but excellent)
1 small garlic clove, minced or grated
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
2 scallions, thinly sliced (or a small handful of chives)
Optional finishes: hot sauce, red pepper flakes, hot honey, or a sprinkle of smoked paprika

Instructions

Preheat. If you have a pizza stone or steel, place it on the middle rack and heat the oven to 500°F. No stone? A sturdy, upside-down sheet pan works. Give the oven a full 30 minutes to heat. It matters for that crisp bottom.
Cook the bacon. Set a skillet over medium heat and cook the bacon until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate. Pour off most of the fat, but keep a teaspoon for brushing the dough. Once cool, roughly chop the bacon into bite-size pieces.
Prep the dough. Lightly flour your counter. Stretch or roll the dough into a 12-inch round or an oval that fits your sheet pan. Don’t overthink the shape. Imperfect circles taste the best. Move the dough to a piece of parchment (makes life easier) and slide the parchment onto a peel or the back of a sheet pan.
Season the base. Stir the olive oil, bacon fat, and garlic together. Brush it over the dough, going almost to the edges. Sprinkle a pinch of salt over the surface. It’s a subtle layer of flavor that makes the whole thing hum.
Cheese and bacon. Scatter the cheddar and mozzarella in an even layer. You want coverage but not a heavy blanket. Tuck the bacon pieces over the top. With a spoon, make 3 to 4 shallow “wells” in the cheese where the eggs will sit.
Par-bake (optional but handy). If you’re nervous about runny whites, slide the pizza into the oven and bake for 3 to 4 minutes to set the cheese slightly. This gives the eggs a place to land.
Add the eggs. Crack each egg into a small bowl first, then gently pour it into a cheese well. Sprinkle the top with black pepper and a pinch more salt.
Bake. Return the pizza to the oven and bake 6 to 9 minutes, until the whites are just set and the yolks are still soft. If you prefer fully set yolks, give it an extra 1 to 2 minutes. Watch closely near the end. The cheese should be bubbly and the crust a deep golden brown.
Finish. Let the pizza rest for 2 minutes. Scatter scallions over the top. Add a few drops of hot sauce, a drizzle of hot honey, or a shake of red pepper flakes if that’s your style.
Slice and serve. Eight slices if you’re neat, six if you like generous wedges. Take a breath. Smells like a good morning.

Shortcut variation: If runny eggs make you nervous, softly scramble 4 eggs with a tablespoon of butter until just set, then add them to the pizza in step 5 before baking. It’s a different vibe, but still lovely.

Cook and Prep Times

Prep time: 15 to 20 minutes (longer if your dough needs to warm up)
Cook time: 12 to 15 minutes total (including bacon and bake)
Total time: About 30 to 35 minutes
Yield: 1 pizza, 6 to 8 slices; serves 3 to 4

Nutritional information

These numbers are estimates based on eight slices and standard ingredients. Your exact brands and portion sizes will tweak things a bit.

Calories: ~290 per slice
Protein: ~14 g
Carbohydrates: ~24 g
Total fat: ~15 g
Saturated fat: ~6 g
Cholesterol: ~115 mg
Sodium: ~470 mg
Fiber: ~1 g
Sugars: ~1 g

Want to lighten it up? Use center-cut bacon, a bit less cheese, and a thinner crust. Or lean the other way and add potatoes or sausage for a brunch feast. Your kitchen, your call.

Frequently asked questions

How do I keep the egg yolks runny without overcooking the crust?

Two tricks. First, par-bake the cheese-covered dough for 3 to 4 minutes, then add the eggs. That gives the eggs a head start without blasting them. Second, bake hot and fast—500°F if your oven can manage it. The crust crisps, the cheese bubbles, and the eggs set quickly. Pull the pizza when the whites are opaque but the yolks still wobble a little. If you overshoot, no panic; a soft set yolk is still delicious here.

Can I use turkey bacon or pre-cooked bacon?

Yes on both, with small adjustments. With turkey bacon, cook it in a lightly oiled skillet until deeply browned for the best flavor. With pre-cooked bacon, warm it in a pan for a minute to wake it up and render a little fat. If you don’t have bacon fat for brushing the dough, just use olive oil and a pinch of smoked paprika or black pepper. You’ll still get that cozy, savory vibe.

Can I make parts of this ahead?

Definitely. Cook and chop the bacon up to 3 days in advance and keep it in the fridge. Shred the cheeses and store them in airtight containers. If you’re using homemade dough, mix it the day before and let it slow-rise in the fridge; it’ll be easier to stretch and taste better. The one thing I don’t recommend prepping ahead is cracking the eggs—add those right before baking for best texture.

A little serving thought before you go: a handful of arugulas tossed with lemon and olive oil on top turns this breakfast pizza into a brunchy, knife-and-fork moment. Bright, peppery, and a nice counter to the rich cheddar and bacon. Or keep it straight-up with hot sauce and coffee. Both routes end well.

If you try this Cheddar-Bacon Sunrise Pizza on a sleepy Sunday, let it become a ritual. Dough rests while the house warms. Bacon sizzles. You open the oven and the kitchen smells like home. That’s the good stuff.