Cast Iron Breakfast Pizza

These cast iron breakfast pizzas have a soft, nostalgic crust topped with creamy eggs, melty cheese, and whatever you’re craving. Prep ahead or make same-day – either way, breakfast just got a lot more fun.

Course Breakfast, Brunch, dinner, Main Course

Cuisine American

Prep Time 10

Cook Time 25

Resting Time 1

Total Time 1 35

Servings servings

Calories 584kcal

Author Renee

Equipment

4 mini cast iron skillets or one 10-inch cast iron skillet

Ingredients

Pizza Crust

1¼ teaspoons quick rise yeast (½ packet)
1⅓ cups all-purpose flour
3 tablespoons instant dry milk
1 tablespoon sugar
½ teaspoon kosher salt
1 tablespoon melted butter
¾ cups + 1 tablespoon hot water 110–115°F (55°C)
4 teaspoons butter for greasing skillet(s); about 1 teaspoon per mini-skillet

Soft Scrambled Eggs

6 large eggs
1 tablespoon milk or water
1 teaspoon cornstarch
½ teaspoon sugar
1-2 tablespoons butter

Toppings: Dealer's Choice

½ cup pizza sauce* Use ½ cup of your favorite thick tomato-based sauce: spaghetti, pizza, vodka, basil-tomato, bolognese, etc. (We use a thick tomato-basil soup with a splash of cream.)
1 cup precooked veggies and/or meats caramelized onions, diced peppers, chopped broccoli, shaved Brussels sprouts, fresh spinach, diced tomatoes, green onions, etc. bacon, breakfast sausage, diced ham, sauteed seasoned tofu, etc.
6 ounces grated cheese Mozzarella, cheddar, Oaxaco, co-jack, pepperjack, etc.

Instructions

Prepare the Crust

Preheat oven to 450°F (230°C). Generously butter 4 mini cast iron skillets or one 10-inch cast iron skillet.
In a medium bowl, whisk together flour, yeast, dry milk,sugar, and salt.
Add hot water and melted butter; mix until smooth.
Beat on medium speed for 5 minutes. The batter should resemble thick pancake batter.
Spread batter evenly into prepared skillet(s). Let rest 30 minutes.
Par-bake 10 minutes, until lightly set and just beginningto turn golden.

Prep Toppings

Soft-scrambled Eggs: Whisk together 1 tablespoon milk, cream, or water, 1 teaspoon cornstarch and ½ teaspoon sugar.
Beat eggs until fluffy and whisk in the slurry.
Melt 1-2 tablespoons butter in a 10-inch nonstick skillet over very low heat. There should be enough butter to completely cover the bottom of the pan.
Cook eggs gently, using a silicone spatula to push them constantly across the pan until they are barely set and still glossy - they'll finish cooking in the oven.
Remove from heat immediately.
Precook other toppings - veggies and meat - as needed.

Assemble the Pizzas

Layer toppings onto the prepared crust in this order: sauce → eggs → vegetables & meat → cheese.
Use about 2–3 tablespoons of each topping per mini pizzato avoid overloading.
Bake 10–14 minutes (15–20 minutes for a 10-inch skillet),until cheese is melted and edges are golden.
Garnish with green onions, basil, or fresh herbs and serve immediately.

Make-Ahead Option

Par-bake the crust, cool completely, cover, and refrigerate for up to 2 days.
Prep toppings ahead as well, then assemble and bake when ready to serve.

Notes

Batter should be thick and pourable, not kneadable like traditional pizza dough.
Buttering the skillet well helps create crisp edges and prevents sticking.
Don’t skip the par-bake — it helps the crust support the toppings.
Soft-scramble the eggs slightly underdone; they’ll finish cooking in the oven.
Freshly grated cheese melts best.
Mini skillets create extra crispy edges, but a 10-inch skillet works beautifully too.

Nutritional info is based on the Parkside Combo: Caramelized onions, chopped bacon, and diced ham, topped with sharp cheddar and mozzarella.

Nutrition