Bacon, Sausage & Egg Breakfast Pizza, 6 points+

by DanicasDaily on March 1, 2012

Pizza is honestly probably one of my FAVORITE Food Groups of all time ~ for all those out there who LOVE pizza like I do, you will also agree it’s a food group lol.  This breakfast pizza is not just any breakfast pizza ~ it is packed with everything you “NEED” to start your day off on a healthy note ~ Homemade Pesto, Sweet Tomato Slices, Cheddar & Chive Scrambled Eggs, Sausage & Bacon!

The homemade pesto adds a delicious garlicky basil flavor that compliments the sweet tomatoes, salty, crunchy bacon and sausage.  I think Chorizo would be amazing if you wanted to kick it up a notch and make it spicy.




  • 16 oz Fresh, Pre-Made Pizza Dough (I used Trader Joe’s Pizza Dough)
  • 1/4 cup pesto, homemade or store bought (recipe below)
  • 2 roma tomatoes, thinly sliced
  • 5 eggs
  • 2 Tbsp fat free mik
  • 2 Tbsp parmesan cheese
  • 1/2 cup chives, divided
  • 3 slices center cut bacon, cooked
  • 3 Jennie-O Lean Turkey Breakfast Sausages, cooked
  • 2 oz low-fat sharp cheddar cheese, finely shredded


1.  Preheat the oven to 450 degrees. While the oven preheats, prepare your pizza dough by rolling it out on a pan or stone and poking it all over with holes. Pre-bake the dough for 8 minutes.

2.  Remove, top with pesto and tomato slices. Bake for 8 minutes.  While the pizza bakes, whip up your scrambled eggs and prepare your pizza toppings.

3.  Whisk together the eggs, parmesan, 1/2 the chives, milk, sea salt and pepper.  Cook in a nonstick skillet sprayed with nonstick spray over medium low heat, until scrambled and fluffy, about 5 minutes.

4.  Remove pizza from oven and add toppings starting with eggs and finishing with remaining chives.  Bake for 2 minutes or until cheese is melted.

Makes 8 slices, 6 points+ each

Nutritional Information per slice calculated at



Start by blending the “Secret” Ingredient in this recipe ~ Homemade Healthy Basil Pesto. 

It is honestly so easy to make, I am pretty sure you will never want to buy store bought once you make it fresh!  I LOVE using this pesto on pasta for a quick dinner, on pizzas for the “sauce”, in eggs and for my Sun Dried Tomato, Pesto Cream Cheese Spread.




  • 1-2 cups fresh basil leaves (1 bunch)
  • 1/4 cup chicken broth or 1 bouillon cube with 1/4 cup water
  • 4-6 cloves garlic, peeled
  • 1 Tbsp Olive Oil
  • 1/2 cup fresh parmesan cheese


1) Blanch 1 – 2 cups of basil leaves. (To blanch – add to boiling water for 1-2 minutes and remove. Drain and run under cold water.) Set aside.

2) Add 1 chicken or vegetable bouillon cube to ¼ c hot water. Set aside.

3) Combine in the food processor (a blender will also work): blanched basil, 4-6 cloves of fresh garlic, olive oil. Add about 1-2 teaspoons of chicken broth – (Only use the amount of chicken broth needed to blend ingredients. You will not use the entire ¼ c.)

4) Blend the ingredients in the food processor until creamy and well blended.

5) Pour blended mixture into a bowl and stir in parmesan cheese to flavor and to absorb liquid.

6) Drain excess liquid.

Makes 1 cup, 1 points+ per 1 Tablespoon

Nutritional information per Tablespoon calculated at


Preheat the oven to 450 degrees.  While the oven preheats, prepare your pizza dough by rolling it out on a pan or stone and poking it all over with holes.

Pre-bake the dough for 8 minutes.


Remove, top with pesto and tomato slices.  Bake for 8 minutes.


While the pizza bakes, whip up your scrambled eggs.


Whisked together with sea salt, black pepper, 2 Tbsp parmesan cheese and 1/4 cup chives.


When it comes to making delicious scrambles, cook your eggs slow and low.  Cook in a nonstick pan sprayed with nonstick spray over medium low heat.


Until fluffly and scrambled, but, not overcooked.


While the pizza and eggs cook, prepare the rest of your pizza toppings.


Remove the pizza from the oven and add your scrambled chive and cheese eggs.


Then, layer on the rest of your toppings finishing with the remaining chives.


Bake for 2 minutes or until the cheese is melted.


Slice into 8 pieces, serve with simple Lemon Arugula Salad and dig in!



Have you ever made breakfast pizza?  What do you top it with?  I LOVE the idea and totally want to make more PIZZAS!!!

Stay tuned tomorrow for the Brunch Finale ~ Coconut Donut Holes!

Night all!

{ 8 comments… read them below or add one }

Janelle March 2, 2012 at 7:31 am

Looks yummy…but how do you get your Trader Joe’s pizza dough so perfectly round? Mine never stays put on the pizza stone, and it’s definitely not a circle! I have a hard time spreading the dough out…Any tips?


christine March 2, 2012 at 8:50 am

breakfast pizza? I have eaten pizza for breakfast but it was leftover from the day before, hard, cold, dry and still delicious!


Jani March 2, 2012 at 8:55 am

Oh, wow – can’t wait to try this!


Dotty March 2, 2012 at 9:16 am

wow this looks yummy. Make my mouth water. I enjoyed the easy to print receipes.


Adara March 2, 2012 at 10:09 am

I would love more pizza recipes from you! Everything looks sooooooo good!


Jen@FoodFamilyFitness March 2, 2012 at 4:56 pm

Pizza for breakfast? You are my new bestie!


RunEatRepeat March 2, 2012 at 7:06 pm

I LOVE pizza. That is all.


JaNelle March 7, 2012 at 12:24 pm

I need this breakfast pizza now! LOL .. breakfast can be dinner!


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