Cheesy Scrambled Egg and Tater Tot Breakfast Pizza

published May 19, 2022
Cheesy Scrambled Egg and Tater Tot Breakfast Pizza

This breakfast pizza recipe is so much better than last night's reheated delivery order.

Serves8

Prep25 minutes to 30 minutes

Cook25 minutes to 35 minutes

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Credit: Sara Tane

You might argue that you already have a strong breakfast pizza game, aka eating leftover pizza straight from the fridge while standing over the sink. I support you in that, but would also like to humbly make the case that there’s more than one way to eat pizza for breakfast.

When the opportunity presented itself for me to develop a breakfast pizza as part of Kitchn’s Dinner for Breakfast series, my first thought was that it must have tots. Potato pizza is delicious and tater tots are delicious, so it stood to reason that tater tot pizza would be delicious. And I was correct! It’s delightful when you get a bite with a little crispy-yet-tender potato barrel. And what are tater tots if not bite-sized hash browns? Which makes it even more appropriate to have them appear on this breakfast pizza.

Credit: Sara Tane

As enthusiastic as I am about the tots, there are additional tasty toppings here too. To really drive the breakfast idea home, I’ve loaded the crust with bacon, scrambled eggs, cheddar and Monterey Jack, scallions, honey, and chili flakes. Think of it as a giant open-faced breakfast sandwich. And it’s certainly not necessary, but dunking slices into a ramekin of ranch isn’t a bad idea.

You can opt to substitute breakfast sausage for bacon and any shredded cheese of your choosing. But whatever you do, don’t skip out on the honey drizzle. While it might seem weird to add such a sweet ingredient to a savory breakfast pie, it ties the whole thing together. Plus, a couple generous pinches of chili flakes never hurt anyone, right?

If You Make Breakfast Pizza, a Few Tips

  • Let the dough and tots warm up. Take your pizza dough and frozen tater tots out at least 30 minutes beforehand so that both have time to come to room temperature. This will help the tots cook through as the pizza cooks and will ensure that the dough is ready to roll.
  • Give the dough a rest. If you try to spread out your pizza dough and you find that it keeps bouncing back, let it rest on the counter for another 15 minutes to allow the gluten to relax. This should make it easier to work with.

Cheesy Scrambled Egg and Tater Tot Breakfast Pizza

This breakfast pizza recipe is so much better than last night's reheated delivery order.

Prep time 25 minutes to 30 minutes

Cook time 25 minutes to 35 minutes

Serves 8

Nutritional Info

Ingredients

  • 1 pound

    store-bought pizza dough, thawed if frozen

  • 1 1/2 cups

    frozen tater tots (about 20)

  • Cooking spray

  • 3

    large scallions

  • 6 slices

    thick-cut bacon (about 7 ounces)

  • 4

    large eggs

  • 1/4 cup

    whole or 2% milk

  • 1/4 teaspoon

    kosher salt

  • 1 tablespoon

    olive oil

  • 1/2 cup

    shredded sharp cheddar cheese (2 ounces)

  • 1/2 cup

    shredded Monterey Jack cheese (2 ounces)

  • Honey, for drizzling

  • Red pepper flakes, for garnish

Instructions

  1. If the pizza dough is cold, let 1 pound sit at room temperature until it does not bounce back when stretched, 30 minutes to 2 hours. Let 1 1/2 cups frozen tater tots sit at room temperature until thawed, about 45 minutes.

  2. Arrange a rack in the middle of the oven and heat the oven to 375°F. Coat a large rimmed baking sheet with cooking spray.

  3. Crumble or tear the tater tots with your hands into smaller pieces. Thinly slice 3 large scallions (about 1/3 cup). Cut 6 thick-cut bacon slices crosswise into 1/2-inch pieces.

  4. Place the bacon in a medium nonstick frying pan and cook over medium heat, stirring occasionally, until the fat is rendered and bacon is crispy, about 5 minutes. Meanwhile, place 4 large eggs, 1/4 cup whole or 2% milk, and 1/4 teaspoon kosher salt in a medium bowl and whisk to combine.

  5. Transfer the bacon with a slotted spoon to a paper towel-lined plate. Pour off all but 1 tablespoon of the bacon fat (save for another use) in the pan. Return the pan to medium heat and pour in the egg mixture. Scramble the eggs until almost cooked through but still moist, 3 to 4 minutes. Transfer to a bowl.

  6. Place the pizza dough on the baking sheet. Coat your hands with cooking spray and stretch the dough to a rough 11x15-inch rectangle. Use the tines of a fork to "dock" (poke holes in) the dough, leaving a 1-inch border.

  7. Drizzle the dough with 1 tablespoon olive oil. Top evenly in this order: scrambled eggs, bacon, tater tots, and cheese. Sprinkle with 1/2 cup shredded sharp cheddar cheese, 1/2 cup shredded Monterey Jack cheese, and half of the scallions.

  8. Bake until the cheese is melted and the crust is golden-brown, 20 to 25 minutes. Sprinkle with the remaining scallions, drizzle with honey, and garnish with red pepper flakes. Let the pizza cool for 5 minutes. Transfer to a cutting board, slice, and serve.

Recipe Notes

Storage: Leftover pizza can be stored tightly wrapped in the refrigerator for up to 3 days. Reheat in an oven or toaster oven.