Receive more recipes in your inbox

This field is for validation purposes and should be left unchanged.

Breakfast is trending as the most important meal of the day for eating healthy, satisfying, on-the-go foods.  Cheese packs the nutritional punch for these breakfast pizzas, add an egg for protein and we’re ready for a busy day!

Makes 4 medium-size pizzas


1 lb. of your favorite pizza dough
½ cup polenta or coarse cornmeal (to spread on countertop to prevent dough from sticking)
1 lb. Bellwether Farms Creme Fraiche
1 cup finely shredded Bellwether Farms Carmody, (½ cup separated for topping)
½ teaspoon Kosher Salt
½ teaspoon freshly ground black pepper
1 lb. bacon strips (cooked until crisp)
4 Large eggs
4 Tablespoons chopped fresh chives
Canola Oil cooking spray


In a bowl, combine the Crème Fraiche with the salt, pepper, and ½ cup of the shredded Carmody cheese.

Using a bench scraper or knife, separate the pound of pizza dough into four equal portions.  Spread ¼ cup of the polenta onto the countertop and roll out each portion of dough to an 11-inch round, spreading more polenta as needed.   Place each round on a baking sheet, so they can be transferred to the grill.

Clean the grill surface, heat the grill to medium-high and spray the grill with canola oil.  Place the pizza doughs onto the grill and cook about 5 minutes, or until there are nice grill marks and the doughs are slightly firm.  Flip the doughs over and grill for another five minutes, until firm enough to hold the remaining ingredients.

Remove the pizza doughs from the grill and return to the baking sheets.  Divide and spread the Crème Fraiche & Carmody cheese mixture among the 4 pizza doughs. Arrange 3-4 crisp bacon slices to frame the outside perimeter of each pizza with each slice touching the next.  Sprinkle ¼ of the remaining shredded Carmody cheese onto each pizza.

Lower the heat on the grill to medium-low, and cook the pizzas until the cheese mixture sets, 10-15 minutes.  Break one egg onto each pizza and lower the heat to low.  Cook for 20 minutes, or until eggs are cooked to desired doneness.  Sprinkle 1 tablespoon of chopped chives onto each pizza.  Serve warm.