Sheet Pan Crescent Breakfast Pizza with Bacon and Eggs Tips, FAQ & printable recipe

Tips for success

For a more vibrant presentation, add the fresh chives immediately after removing the pan from the oven.

The residual heat will slightly soften the chives, releasing their aroma without wilting them too much, which keeps the dish looking fresh and appetizing.

If the edges of the crescent dough start to brown too quickly, you can cover them loosely with a small strip of aluminum foil.

This allows the center of the pizza to finish cooking without the crust becoming overly dark or crispy around the perimeter.

Variations

• Vegetarian Delight: Omit the bacon and replace it with sautéed mushrooms, spinach, and sun-dried tomatoes for a flavorful meat-free breakfast option that is equally satisfying.
• Tex-Mex Style: Add black beans, diced green chilies, and a sprinkle of cumin to the egg mixture. Top with crumbled cotija cheese instead of cheddar for a festive twist.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Wrap individual slices in plastic wrap and store in a freezer bag for up to 1 month.

Reheat

Reheat in a 350°F oven for 10 minutes or until warmed through.

Allow the leftover squares to cool completely on the counter, but do not leave them out for more than two hours.

Once cooled, store the slices in an airtight container in the refrigerator to maintain freshness. They will keep well for up to three days if properly sealed.

This dish is best enjoyed fresh, but you can prepare the bacon and dice the peppers the night before to save time.

Keep these ingredients in separate sealed containers in the refrigerator. Assemble the pizza right before baking to ensure the crescent dough maintains its flaky texture.

Serving ideas

Serve the pizza warm directly from the sheet pan for a casual breakfast or brunch setting. It pairs wonderfully with a side of fresh fruit or a light green salad to balance the richness of the bacon and cheese.

Arrange the cut squares on a platter for easy serving. If hosting a larger group, you can double the recipe using two separate sheet pans, ensuring each has enough space to bake through properly without steaming the dough.

Frequently asked questions

Recipe card

Sheet Pan Crescent Breakfast Pizza with Bacon and Eggs

Prep 10 minCook 20 minRest 5 minTotal 35 minServes 8

Ingredients

• 2 cans refrigerated crescent dough sheets
• 8 slices bacon, cooked and crumbled
• 1/2 cup red bell pepper, diced
• 8 large eggs, beaten
• 1 1/2 cups cheddar cheese, shredded
• 2 tbsp fresh chives, chopped

Instructions

1. Preheat the oven to 375°F (190°C). Line a large sheet pan with parchment paper. Unroll the crescent dough sheets and press them into the bottom of the pan, sealing any seams. Distribute the cooked bacon pieces and diced red pepper evenly over the dough surface.
2. Pour the beaten eggs carefully over the bacon and peppers, ensuring they reach the edges of the crust. Sprinkle the shredded cheddar cheese and chopped chives over the top. Place in the oven and bake until the crust is golden brown and the eggs are fully set and reach an internal temperature of 160°F (71°C).
3. Remove the pan from the oven and let it rest for 5 minutes. Using a metal spatula, cut the breakfast pizza into squares and serve warm.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

14.5 g

Carbohydrates

22 g

Fat

19 g

Fiber

1 g

Sugar

3 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.