Grilled Breakfast Pizza with Beef Bacon and Eggs
This Grilled Breakfast Pizza with Beef Bacon and Eggs is everything you enjoy about a big weekend breakfast and a cookout. Think salty, rendered beef bacon, sweet charred peppers, two kinds of melted cheese, and eggs that bake right into the pizza until the yolks are just how you like them. All piled onto a crispy crust and sealed with real wood smoke. Good morning!
Here are a few more grilling recipes for some summer cookout inspiration: Sweet & Spicy Grilled Chicken Sandwich, Crispy Fish Tacos with Grilled Corn Salsa, Grilled Corn and Avocado Salsa, and Grilled Fish Tacos with Avocado Crema.
Making breakfast pizza outdoors with my family turns a routine morning meal into an interactive, hands-on family activity. Everyone can build their own pizza using their favorite morning toppings like scrambled eggs, bacon, sausage, cheese, and potatoes. Watching the crust puff up, the cheese melt, and the fire crackle turns cooking into entertainment (and a bonding moment) for everyone.
The grill does double duty: it chars the peppers and renders the bacon while it preheats the pizza stone (paid link), so everything comes together seamlessly. Along the way, I’ll show you why each layer goes down in a specific order, because that order is the difference between a soggy breakfast flatbread and a pizza with a crackly base, melty center, and perfectly set eggs.
What you’ll love about this recipe:
Ingredients You’ll Need to Make This Grilled Breakfast Pizza:
Be sure to check out the full recipe and ingredient list below
- Green bell pepper: One of the veggies. It brings a slightly bitter edge that cuts through all the richness of the bacon and eggs. Grilling softens it.
- Roasted red pepper: Adds soft texture and sweetness to balance the salt.
- Poblano pepper: The flavor anchor of the pepper trio. Charring brings out its earthy, smoky flavors with just a mild hint of heat.
- Beef bacon: Your main source of salt, fat, and umami. Cut small and rendered in cast iron, it crisps at the edges while staying meaty in the middle.
- Thin pizza crust or flatbread: A thin base cooks through in the same 15 minutes it takes to set the eggs, and it stays crisp under the toppings.
- Sharp cheddar cheese: Goes down first as a moisture barrier between crust and toppings, and its flavor stands up to smoke and bacon.
- Seasonings (black pepper, garlic powder, red pepper flakes): Black pepper adds spice, garlic powder adds aromatics without burning like fresh garlic, and red pepper flakes add subtle heat.
- Mozzarella cheese: The top layer and the glue. It melts into those classic stretchy pulls and locks the toppings in place.
- Large eggs: Crack them on last so they bake right on the pizza. The yolk becomes a rich, golden sauce when you cut in.
How to make a Grilled Breakfast Pizza with Beef Bacon and Eggs:
Preheat the grill and stone. Set your grill (I use a pellet grill; Pit Boss 1150 Pro Series) to 400Ā°F. Place the pizza stone (paid link) on the bottom rack while the grill heats so it’s fully hot by the time you put the pizza on. A hot stone is what gives you a crisp, never-soggy crust.
Char the peppers. Once the grill reaches 400Ā°F, halve the green and red bell peppers and remove the seeds. Place the pepper halves and the whole poblano on the bottom rack and grill 5 to 6 minutes per side, until softened and blistered in spots.
Render the beef bacon. While the peppers grill, place the chopped beef bacon in a cast-iron skillet and set it on the bottom rack. Cook 6 to 8 minutes, stirring once or twice, until the edges are browned and crisp. Transfer to a paper towel-lined plate to drain. Draining keeps excess fat from pooling on the pizza and softening the crust.
Chop the peppers. Let the peppers cool for a few minutes until easy to handle. Remove the stem and seeds from the poblano. Chop all three peppers into small, bite-sized pieces and pat them dry with a paper towel.
Build the pizza. Leaving a 1-inch border around the edge, layer the crust in this order: sharp cheddar, chopped peppers, beef bacon, black pepper, garlic powder, red pepper flakes, and mozzarella. Use the back of a spoon to press three shallow wells into the toppings, then crack an egg into each well. The wells keep the eggs from sliding off.
Grill the pizza. Place the pizza onto the hot stone on the bottom rack. Close the lid and grill for 15 minutes, until the crust is golden, the cheese is bubbling, and the eggs are set to medium. For sunny-side-up eggs: Grill the pizza without eggs for 7 minutes, then crack the eggs into the wells and grill 7 to 8 more minutes, until the whites are set and the yolks are still runny.
Rest and serve. Let the pizza rest 2 to 3 minutes so the cheese sets up, then slice and serve warm.
Tips
Grilled Breakfast Pizza Tips
- No pellet grill? No problem. A gas or charcoal grill set up for 400Ā°F indirect heat works the same way. Bake indoors on a preheated pizza stone (paid link) or upside-down sheet pan in a 425Ā°F oven, then char the peppers under the broiler.
- Dry toppings mean a crisp crust. Peppers and bacon carry moisture and fat. Pat them dry to keep the center from getting soggy.
- Chill the eggs, then crack into a cup. Cold eggs hold their shape better, and cracking them into a small cup first lets you slide each one cleanly into its well without stray shells.
- Shortcut the peppers. Short on time? Use jarred fire-roasted peppers and canned diced green chiles in place of grilling, and skip straight to the bacon.
- Swap the protein. Turkey bacon or crumbled breakfast chicken sausage both work. Just render and drain the same way.
- Play with the cheese. Pepper jack adds heat, smoked gouda doubles down on the smoke, and a little crumbled feta brings a salty finish.
- Finish bright. Add a handful of chopped cilantro or green onion, a squeeze of lime, or a drizzle of hot sauce right before serving to add freshness and acidity that balances the richness.
Make-Ahead, Storage, and Reheating Tips
- Make ahead: Grill and chop the peppers and cook the beef bacon up to 3 days ahead. Store them separately in airtight containers in the fridge. In the morning, just preheat, assemble, and bake.
- Storage: Refrigerate leftover slices in an airtight container for up to 2 days. Because of the eggs, I don’t recommend freezing the finished pizza.
- Reheating: Skip the microwave, which turns the crust chewy. Reheat slices in a dry skillet over medium-low heat, covered, for 4 to 5 minutes, or in a 375Ā°F oven or air fryer for 5 to 7 minutes, until the cheese is melted and the crust re-crisps.
Frequently Asked Questions
How do I keep the eggs from running off the pizza? Press shallow wells into the cheese and toppings with the back of a spoon before cracking in the eggs, and leave a 1-inch border around the edge. Cracking each egg into a small cup first gives you more control as you slide it in.
Can I make this breakfast pizza in the oven instead of on a grill? Yes. Preheat a pizza stone (paid link) or an upside-down sheet pan in a 425Ā°F oven for at least 30 minutes, then bake the assembled pizza for 12 to 15 minutes. You’ll lose the wood-fired smoke, so try smoked paprika or smoked gouda to bring some of it back.
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Grilled Breakfast Pizza with Beef Bacon and Eggs
Grilled breakfast pizza with crispy beef bacon, fire-roasted peppers, two cheeses, and eggs on a smoky grill. Easy, tasty, weekend-ready.
- Total Time: 50 minutes
- Yield: 4 1x
Ingredients
- 1/2 green bell pepper, seeds removed
- 1/2 red bell pepper, seeds removed
- 1 whole poblano pepper
- 1 lb beef bacon, cut into small pieces
- 1 thin pizza crust or flatbread (about 12 inches)
- 1 cup sharp cheddar cheese, shredded
- 1 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes
- 1 cup mozzarella cheese, shredded
- 3 large organic eggs
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Instructions
- Set your grill (I use a pellet grill; Pit Boss 1150 Pro Series) to 400Ā°F. Place the pizza stone (paid link) on the bottom rack while the grill heats so it’s fully hot by the time you put the pizza on. A hot stone is what gives you a crisp, never-soggy crust.
- Once the grill reaches 400Ā°F, halve the green and red bell peppers and remove the seeds. Place the pepper halves and the whole poblano on the bottom rack and grill for 5-6 minutes per side, until softened and blistered in spots.
- While the peppers grill, place the chopped beef bacon in a cast-iron skillet and set it on the bottom rack. Cook 6 to 8 minutes, stirring once or twice, until the edges are browned and crisp. Transfer to a paper towel-lined plate to drain. Draining keeps excess fat from pooling on the pizza and softening the crust.
- Let the peppers cool for a few minutes until they are easy to handle. Remove the stem and seeds from the poblano. Chop all three peppers into small, bite-sized pieces and pat them dry with a paper towel.
- Leaving a 1-inch border around the edge, layer the crust in this order: sharp cheddar, chopped peppers, beef bacon, black pepper, garlic powder, red pepper flakes, and mozzarella. Use the back of a spoon to press three shallow wells into the toppings, then crack an egg into each well. The wells keep the eggs from sliding off.
- Place the pizza onto the hot stone on the bottom rack. Close the lid and grill for 15 minutes, until the crust is golden, the cheese is bubbling, and the eggs are set to medium. For sunny-side-up eggs: Grill the pizza without eggs for 7 minutes, then crack the eggs into the wells and grill for 7-8 more minutes, until the whites are set and the yolks are still runny.
- Let the pizza rest 2 to 3 minutes so the cheese sets up, then slice and serve warm.
Notes
No pellet grill? No problem. A gas or charcoal grill set up for 400Ā°F indirect heat works just as well. Bake indoors on a preheated pizza stone (paid link) or upside-down sheet pan in a 425Ā°F oven, then char the peppers under the broiler.
Dry toppings mean a crisp crust. Peppers and bacon carry moisture and fat. Pat them dry to keep the center from getting soggy.
Chill the eggs, then crack into a cup. Cold eggs hold their shape better, and cracking them into a small cup first lets you slide each one cleanly into its well without stray shells.
Shortcut the peppers. Short on time? Use jarred fire-roasted peppers and canned diced green chiles in place of grilling, and skip straight to the bacon.
Swap the protein. Turkey bacon or crumbled breakfast chicken sausage both work. Just render and drain the same way.
Play with the cheese. Pepper jack adds heat, smoked gouda doubles down on the smoke, and a little crumbled feta brings a salty, tangy pop.
Finish bright. Add a handful of chopped cilantro or green onion, a squeeze of lime, or a drizzle of hot sauce right before serving to add freshness and acidity that balances the richness.
Nutrition
- Calories: 700
- Sugar: 4 g
- Sodium: 1700 mg
- Fat: 44 g
- Saturated Fat: 20 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 250 mg