11 Delicious Eggs Benedict Breakfast Pizza Recipes

Let’s face it, breakfast just got a whole lot more exciting with these 11 Delicious Eggs Benedict Breakfast Pizza Recipes! Perfect for those lazy weekend mornings or when you’re craving something indulgent, these recipes blend the classic elegance of Eggs Benedict with the fun, shareable joy of pizza. Whether you’re a seasoned home cook or just starting out, there’s a recipe here to make your breakfast unforgettable. Keep reading to find your new favorite!

Classic Eggs Benedict Breakfast Pizza with Hollandaise Drizzle

Nothing starts my day off right like a twist on a classic breakfast, and this Eggs Benedict Breakfast Pizza is my latest obsession. It combines the creamy, dreamy hollandaise with the comfort of pizza—because why choose?

Ingredients

• Pizza dough – 1 lb
• Eggs – 4
• Canadian bacon – 4 slices
• Butter – ½ cup
• Egg yolks – 3
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Paprika – a pinch

Instructions

1. Preheat your oven to 475°F and roll out the pizza dough on a floured surface to your desired thickness.
2. Place the dough on a baking sheet and bake for 10 minutes until it starts to golden. Tip: Poke the dough with a fork before baking to prevent bubbles.
3. While the dough bakes, poach the eggs in simmering water for 4 minutes for a runny yolk. Tip: Add a splash of vinegar to the water to help the eggs hold their shape.
4. In a small saucepan, melt the butter over low heat. Whisk in the egg yolks, lemon juice, and salt until the mixture thickens into hollandaise sauce. Tip: Keep the heat low to avoid scrambling the eggs.
5. Layer the Canadian bacon on the pre-baked pizza dough, then carefully place the poached eggs on top.
6. Drizzle the hollandaise sauce over the pizza and sprinkle with paprika.
7. Bake for another 5 minutes until everything is heated through.

With its crispy crust, velvety eggs, and rich hollandaise, this pizza is a breakfast game-changer. Try serving it with a side of arugula for a peppery contrast.

Spicy Eggs Benedict Breakfast Pizza with Chorizo and Avocado

Yesterday, I stumbled upon the most delightful fusion of breakfast classics that I just had to share. Imagine combining the creamy, spicy kick of eggs benedict with the hearty satisfaction of pizza, and you’ve got this Spicy Eggs Benedict Breakfast Pizza with Chorizo and Avocado. It’s a game-changer for weekend brunches or even a quick dinner when you’re craving something extraordinary.

Ingredients

• Pizza dough – 1 lb
• Chorizo – ½ cup, sliced
• Eggs – 4
• Avocado – 1, sliced
• Hollandaise sauce – ½ cup
• Red pepper flakes – 1 tsp
• Butter – 2 tbsp

Instructions

1. Preheat your oven to 425°F and roll out the pizza dough on a floured surface to your desired thickness.
2. Spread the hollandaise sauce evenly over the dough, leaving a small border for the crust.
3. Arrange the chorizo slices on top of the sauce, then crack the eggs over the pizza, spacing them evenly.
4. Bake in the preheated oven for 12-15 minutes, or until the egg whites are set but the yolks are still runny.
5. While the pizza bakes, melt the butter in a small pan and lightly sauté the avocado slices for 1-2 minutes, just until they’re warm.
6. Remove the pizza from the oven, top with the sautéed avocado slices, and sprinkle with red pepper flakes for that extra kick.
7. Let the pizza sit for a minute before slicing to allow the toppings to set slightly.

Finally, this pizza is a symphony of textures and flavors—crispy crust, creamy avocado, spicy chorizo, and the rich, runny egg yolks tying it all together. Serve it with a side of fresh greens or a bloody mary for the ultimate brunch experience.

Vegetarian Eggs Benedict Breakfast Pizza with Spinach and Mushrooms

This morning, I found myself craving something that combines the comfort of pizza with the elegance of a brunch classic. That’s how this Vegetarian Eggs Benedict Breakfast Pizza came to life in my kitchen, blending fluffy eggs, creamy hollandaise, and fresh veggies on a crispy crust.

Ingredients

• Pizza dough – 1 lb
• Olive oil – 2 tbsp
• Spinach – 2 cups
• Mushrooms – 1 cup, sliced
• Eggs – 4
• Hollandaise sauce – ½ cup
• Parmesan cheese – ¼ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up.
2. Roll out the pizza dough on a floured surface to a 12-inch circle. Brush with 1 tbsp olive oil.
3. Spread the spinach and mushrooms evenly over the dough. Tip: Sauté the veggies lightly for extra flavor if you prefer.
4. Carefully transfer the pizza to the preheated stone or sheet. Bake for 10 minutes until the crust starts to golden.
5. While the pizza bakes, poach the eggs in simmering water for 3 minutes for a runny yolk. Tip: Add a splash of vinegar to the water to help the eggs hold their shape.
6. Remove the pizza from the oven. Drizzle with hollandaise sauce, then place the poached eggs on top. Sprinkle with Parmesan, salt, and pepper.
7. Return the pizza to the oven for 2 minutes just to warm everything through. Tip: Watch closely to avoid overcooking the eggs.

Just out of the oven, this pizza is a delightful mix of textures—crispy crust, tender veggies, and silky eggs. Serve it straight from the oven for a brunch that’s sure to impress, or pair with a light salad for a complete meal.

Smoked Salmon Eggs Benedict Breakfast Pizza with Capers and Dill

Very few things get me out of bed faster than the thought of a creative breakfast twist, and this Smoked Salmon Eggs Benedict Breakfast Pizza is no exception. It’s a playful take on two classics that somehow feels like it was always meant to be.

Ingredients

• Pizza dough – 1 lb
• Smoked salmon – 4 oz
• Eggs – 4
• Hollandaise sauce – ½ cup
• Capers – 2 tbsp
• Fresh dill – 1 tbsp

Instructions

1. Preheat your oven to 425°F and roll out the pizza dough on a floured surface to your desired thickness.
2. Transfer the dough to a baking sheet and bake for 10 minutes, or until the edges just start to golden. Tip: Poke the dough with a fork before baking to prevent bubbles.
3. While the dough bakes, poach the eggs in simmering water for 3 minutes for a runny yolk, or 5 minutes for firmer. Tip: Add a splash of vinegar to the water to help the eggs hold their shape.
4. Remove the pizza crust from the oven and immediately layer with smoked salmon, then drizzle with hollandaise sauce.
5. Carefully place the poached eggs on top, then sprinkle with capers and fresh dill. Tip: For an extra flavor kick, lightly toast the capers before sprinkling.
6. Serve immediately, slicing the pizza with a sharp knife to keep the eggs intact.

Nothing beats the contrast of the crispy crust with the creamy hollandaise and the smoky salmon. Try serving it with a side of arugula for a peppery bite that complements the richness perfectly.

Bacon and Cheese Eggs Benedict Breakfast Pizza

Craving something indulgent for breakfast that combines all your favorites? I recently stumbled upon the idea of merging the classic eggs Benedict with the comfort of pizza, and let me tell you, it’s a game-changer. Perfect for lazy weekends when you want to treat yourself.

Ingredients

• Pizza dough – 1 lb
• Bacon – 6 slices
• Eggs – 4
• Hollandaise sauce – ½ cup
• Shredded cheese – 1 cup
• Butter – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 425°F. Tip: A hot oven ensures a crispy crust.
2. Roll out the pizza dough on a floured surface to your desired thickness. Tip: For an extra crispy edge, slightly roll the edges thicker.
3. Cook the bacon in a skillet over medium heat until crispy, about 5 minutes per side. Drain on paper towels.
4. Spread the hollandaise sauce evenly over the pizza dough.
5. Sprinkle the shredded cheese over the sauce.
6. Arrange the cooked bacon on top of the cheese.
7. Create small wells in the cheese and bacon for the eggs. Carefully crack an egg into each well.
8. Dot the pizza with small pieces of butter and sprinkle with salt.
9. Bake in the preheated oven for 12-15 minutes, or until the egg whites are set but the yolks are still runny. Tip: Keep an eye on the eggs to avoid overcooking.

Absolutely divine, the runny yolks mix with the hollandaise to create a rich sauce, while the crispy bacon adds a perfect crunch. Serve it straight from the oven with a sprinkle of fresh herbs for a pop of color.

Gluten-Free Eggs Benedict Breakfast Pizza with Almond Flour Crust

This morning, I found myself craving something that combines the elegance of Eggs Benedict with the fun and ease of pizza. That’s when the idea of a Gluten-Free Eggs Benedict Breakfast Pizza with an Almond Flour Crust was born. It’s the perfect dish for those lazy weekend mornings when you want something special without spending hours in the kitchen.

Ingredients

• Almond flour – 1 ½ cups
• Eggs – 4
• Butter – 2 tbsp
• Hollandaise sauce – ½ cup
• Canadian bacon – 4 slices
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a mixing bowl, combine almond flour, 1 egg, and salt to form the pizza crust dough. Tip: If the dough feels too sticky, add a bit more almond flour until it’s manageable.
3. Press the dough onto the prepared baking sheet into a thin, even circle. Bake for 10-12 minutes until the edges are golden. Tip: Keep an eye on the crust to prevent over-browning.
4. While the crust bakes, melt butter in a skillet over medium heat and cook Canadian bacon for 2 minutes per side until slightly crispy.
5. Remove the crust from the oven and top with cooked Canadian bacon. Carefully crack the remaining 3 eggs over the pizza, spacing them evenly. Tip: For a runnier yolk, bake for less time.
6. Return the pizza to the oven and bake for another 8-10 minutes until the egg whites are set but yolks are still soft.
7. Drizzle with Hollandaise sauce immediately before serving.

Now, the moment you’ve been waiting for. The almond flour crust offers a nutty, slightly sweet base that perfectly complements the rich Hollandaise and creamy egg yolks. Try serving it with a side of arugula for a peppery contrast that cuts through the richness.

Keto Eggs Benedict Breakfast Pizza with Cauliflower Crust

This morning, I was craving something decadent yet keto-friendly, and that’s when the idea of a Keto Eggs Benedict Breakfast Pizza with Cauliflower Crust hit me. It’s the perfect blend of my two favorite breakfasts, and I can’t wait to share how you can whip this up in your kitchen too.

Ingredients

• Cauliflower – 1 head
• Eggs – 4
• Butter – 2 tbsp
• Heavy cream – 1/4 cup
• Canadian bacon – 4 slices
• Hollandaise sauce – 1/2 cup
• Salt – 1/2 tsp
• Pepper – 1/4 tsp

Instructions

1. Preheat your oven to 400°F (200°C).
2. Grate the cauliflower into rice-sized pieces and steam for 5 minutes, then let it cool. Tip: Squeeze out as much water as possible to avoid a soggy crust.
3. Mix the steamed cauliflower with 1 egg, salt, and pepper, then press onto a baking sheet into a pizza shape. Bake for 20 minutes until golden.
4. While the crust bakes, fry the Canadian bacon in a pan over medium heat for 2 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
5. In the same pan, melt butter and whisk together with heavy cream and the remaining eggs to scramble. Cook for 3 minutes, stirring constantly. Tip: Remove from heat when slightly runny for a creamy texture.
6. Spread hollandaise sauce over the baked crust, top with scrambled eggs and Canadian bacon.
7. Broil for 2 minutes until the toppings are slightly browned.

The first bite reveals a crispy cauliflower crust that perfectly complements the creamy eggs and tangy hollandaise. Serve it with a side of avocado slices for an extra layer of flavor and texture.

Southern Style Eggs Benedict Breakfast Pizza with Biscuit Crust and Sausage Gravy

Diving into the weekend with a breakfast that’s a game-changer, I stumbled upon this twist on a classic that’s bound to impress. It’s the kind of dish that makes you wonder why you haven’t been eating pizza for breakfast all along.

Ingredients

• Biscuit dough – 1 can
• Eggs – 4
• Sausage gravy – 1 cup
• Cheddar cheese – 1 cup, shredded
• Green onions – 2 tbsp, chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a pizza pan.
2. Roll out the biscuit dough on the pan, pressing the edges to form a crust. Tip: For extra crispiness, brush the edges with melted butter.
3. Bake the crust for 10 minutes, or until it starts to turn golden.
4. While the crust bakes, prepare the eggs sunny-side up in a skillet over medium heat. Tip: Covering the skillet helps the tops cook without flipping.
5. Remove the crust from the oven and evenly spread the sausage gravy over it.
6. Place the cooked eggs on top of the gravy, then sprinkle with cheddar cheese.
7. Return the pizza to the oven for 5 minutes, or until the cheese is melted. Tip: Broil for the last minute for a bubbly, golden top.
8. Garnish with chopped green onions before serving.

Combining the flaky biscuit crust with the creamy gravy and runny eggs creates a symphony of textures. Serve it with a side of hot sauce for those who like a little kick in their morning.

Mexican Eggs Benedict Breakfast Pizza with Black Beans and Salsa

Zesty mornings call for something extraordinary, and that’s exactly what I discovered when I first whipped up this Mexican Eggs Benedict Breakfast Pizza. It’s a playful twist on two breakfast favorites, combining the hearty flavors of Mexican cuisine with the comforting familiarity of a pizza. Perfect for those weekends when you’re craving something different but equally satisfying.

Ingredients

• Pizza dough – 1 lb
• Black beans – 1 cup
• Salsa – ½ cup
• Eggs – 4
• Butter – 2 tbsp
• English muffins – 2, split
• White vinegar – 1 tbsp

Instructions

1. Preheat your oven to 475°F and roll out the pizza dough on a floured surface to your desired thickness. Tip: For a crispier crust, roll it thinner.
2. Spread the black beans evenly over the dough, followed by the salsa. Bake for 10-12 minutes until the edges are golden. Tip: Keep an eye on it to prevent burning.
3. While the pizza bakes, poach the eggs. Bring a pot of water to a gentle simmer, add vinegar, and swirl the water before sliding in the eggs. Cook for 3-4 minutes for runny yolks. Tip: Fresh eggs hold their shape better when poaching.
4. Toast the English muffins until golden and butter them lightly.
5. Once the pizza is out of the oven, top it with the poached eggs and serve with the buttered English muffins on the side.

Yummy doesn’t even begin to describe the explosion of flavors in every bite—the creamy yolks mixing with the spicy salsa and hearty beans on a crispy crust. Try serving it with a side of avocado slices for an extra layer of creaminess.

Italian Eggs Benedict Breakfast Pizza with Prosciutto and Arugula

Last weekend, I stumbled upon a culinary masterpiece that combines the elegance of Italian cuisine with the comfort of American breakfast—Italian Eggs Benedict Breakfast Pizza with Prosciutto and Arugula. It’s a dish that’s as fun to make as it is to eat, and I can’t wait to share how you can bring this brunch favorite to your table.

Ingredients

• Pizza dough – 1 lb
• Olive oil – 2 tbsp
• Eggs – 4
• Prosciutto – 4 slices
• Arugula – 1 cup
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 475°F. Tip: A hot oven is key for a crispy crust.
2. Roll out the pizza dough on a floured surface to a 12-inch circle. Transfer to a baking sheet.
3. Brush the dough with olive oil, leaving a ½-inch border around the edges.
4. Bake for 8-10 minutes until the edges start to golden. Tip: This pre-bake prevents a soggy middle.
5. While the crust bakes, poach the eggs in simmering water for 3 minutes for runny yolks. Tip: Add a splash of vinegar to the water to help the eggs hold their shape.
6. Remove the crust from the oven. Layer with prosciutto, then carefully place the poached eggs on top.
7. Sprinkle with Parmesan, salt, and pepper. Return to the oven for 2 minutes to melt the cheese.
8. Top with arugula before serving. The heat will slightly wilt the greens.

Out of the oven, this pizza is a symphony of textures—crispy crust, creamy eggs, and peppery arugula. Serve it with a drizzle of balsamic glaze for an extra touch of Italian flair.

French Inspired Eggs Benedict Breakfast Pizza with Brie and Herbs

Unbelievable how a lazy Sunday morning can inspire the most decadent breakfast creations, isn’t it? That’s exactly how this French Inspired Eggs Benedict Breakfast Pizza with Brie and Herbs came to life in my kitchen, blending the elegance of French cuisine with the comfort of a hearty breakfast.

Ingredients

• Pizza dough – 1 lb
• Brie cheese – 8 oz, sliced
• Eggs – 4
• Heavy cream – 1/4 cup
• Fresh chives – 2 tbsp, chopped
• Fresh tarragon – 1 tbsp, chopped
• Butter – 2 tbsp
• White vinegar – 1 tbsp
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp

Instructions

1. Preheat your oven to 450°F. Roll out the pizza dough on a floured surface to a 12-inch circle and transfer to a baking sheet.
2. Arrange the sliced Brie evenly over the dough. Bake for 10-12 minutes until the crust is golden and the cheese is bubbly.
3. While the pizza bakes, bring a pot of water to a gentle simmer and add the white vinegar. This helps the eggs coagulate faster.
4. Crack each egg into a small cup, then gently slide it into the simmering water. Poach for 3-4 minutes for a runny yolk, then remove with a slotted spoon.
5. In a small saucepan, warm the heavy cream over low heat. Whisk in the butter, chives, tarragon, salt, and pepper until smooth.
6. Once the pizza is out of the oven, top it with the poached eggs and drizzle with the herb cream sauce.
7. Let the pizza sit for a minute before slicing to allow the flavors to meld together beautifully.

Fluffy, rich, and bursting with herby freshness, this breakfast pizza is a showstopper. Serve it with a side of arugula salad for a touch of peppery contrast, or enjoy it as is for the ultimate indulgence.

Conclusion

These 11 Delicious Eggs Benedict Breakfast Pizza Recipes transform your morning routine into a gourmet experience. Tantalizing and versatile, they’re perfect for any occasion, from lazy weekends to brunch gatherings. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share your culinary creations and this article on Pinterest for fellow foodies to discover. Happy cooking!