Ham and Swiss Breakfast Pizza Recipe [With Biscuit Crust] - Celebration Generation (2024)

Published: Feb 16, 2024

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A while back, my husband had run out of the stuff to make his usual bagel breakfast sandwich, and was about to pour some cereal.

I’d JUST finished updating my Easy Breakfast Pizza recipe post, so I offered to throw one together for him.

The original recipe is a favorite breakfast of his - a variation of my gramma’s biscuit recipe serving as the homemade pizza dough, topped with all kinds of delicious omelette fixings.

The only problem?

The pizza toppings. We’ll usually use green peppers, mushrooms, bacon, sausage on our regular pizza ... and we had none of that on hand at the time.

We did have the stuff to make the pizza crust and fluffy eggs, but an egg and cheese breakfast pizza sounded a little.. Underwhelming.

So, I looked through our cheese drawer and had an idea:

A ham and Swiss breakfast pizza! We happened to have some deli ham and Swiss cheese slices leftover from some recent sandwiches.

While I don’t usually think of that as breakfast food, When combined with eggs and a biscuit base, I thought it would work nicely.

OH BOY, did it ever!

It quickly became one of his favourites, and a regular request. He likes that it was tasty AND different from other breakfast foods, and appreciates that it reheats well.

Practical guy!

Anyway, this last time I made him one, I figured I should actually go ahead and share the recipe with you all!

Ingredients

This recipe uses super simple ingredients. If you don’t have them on hand already, they’ll be really easy to find in any grocery store.

A few notes for you:

Swiss Cheese

I tend to make this with Swiss cheese, as we love that ham/Swiss/Dijon combo.

That said, feel free to swap in mozzarella cheese or cheddar cheese if you prefer!

Ham

I generally use whatever deli sliced ham we have on hand - usually Black Forest ham, or some kind of baked ham.

If deli ham isn’t your thing, feel free to us leftover roast ham, or a chopped up ham steak.

Red Onion

I use freshly sliced red onions MOST of the time, but sometimes I’ll skip the onions before baking, and just use sliced green onions as a topping AFTER baking.

Caramelized onion is another good option in this recipe - I’m just generally too lazy for that!

Shortening or Lard

I generally use lard - Tenderflake - and it’s what I have on hand, and is the easiest option to use. Vegetable shortening also works well.

If you like a really buttery biscuit, you can use cold butter - it’s just a bit more effort to work with.

Milk

When I first started making my Gramma’s homemade breakfast pizza, I would use regular 2% milk.

Over the years, dairy milk has presented some issues for us, so I’ve switched over to unsweetened almond milk - which also works.

You can use whole milk (my gramma did), or skim - whatever you prefer!

Everything Else

Rounding out this recipe, you will need:

All-Purpose Flour
Large Eggs (Can use egg whites if you prefer)
Dijon Mustard
Caraway Seeds
Baking Powder
Salt and Black Pepper
Salt

... I just really don’t have anything to add, as far as these last few ingredients go!

How to Make Ham & Swiss Breakfast Pizza

The full recipe is in the printable recipe card at the end of this post, here is the pictorial walk through.

Heat oven to 450 degrees F, line a large baking sheet or pizza pan with parchment paper.

In a small bowl, whisk eggs, season with salt and pepper , transfer to a large nonstick skillet and scramble egg mixture over medium heat just until set.

Remove from heat and set aside.

In a medium bowl, mix together flour, baking powder, caraway seeds, and salt.

Measure shortening into the same bowl, and cut into the dry ingredients using a pastry cutter or fork(s). The idea is to work it in until it’s evenly distributed throughout, in very small pieces.

Add milk, stir until dough comes together. Don’t over stir or beat it.

On prepared cookie sheet, spread dough out, forming a crust that is of even thickness – between ½″ – ¾″ thick.

Brush the top with Dijon Mustard - I like to use a pastry brush.

Arrange 4 slices of Swiss cheese on top of the mustard, top with red onion slices. Spoon an even layer of scrambled eggs on top.

Scatter chopped ham on top of the eggs, top with remaining Swiss cheese.

Scatter more caraway seeds on top, if desired.

Bake for 12-15 minutes, or until dough is cooked through.

Once cooled to almost room temperature, leftovers can be wrapped in plastic wrap and stored in the fridge for up to 3 days.

Best served reheated - we warm it slightly in the microwave, then finish it off in our air fryer for fresh basked taste and texture. A toaster oven is another good option for reheating.

More Breakfast and Brunch Recipes

Looking for more ideas to jazz up your breakfast experience! Here are a few more breakfast recipes for you:

Ambrosia Belgian Waffles
Apple Cinnamon Buns
Bacon Wrapped Breakfast Meatloaf
Baking Powder Biscuits

Blueberry Banana Bread
Breakfast Bagel Strata
Breakfast Pizza
Chai Cinnamon Rolls
Deluxe Pizza Strata
Easy Banana Bread
Easy Cheese Souffle
Fig, Honey, and Goat Cheese Strudel
Ham, Swiss, and Kale Strata
How to Make Peameal and Back Bacon
Maple Walnut Spiced Pumpkin Buns
Peanut Butter Banana Bread
Smoked Gouda and Chive Scones
Rosemary Peach Balsamic Scones
Strawberry Orange Rolls
The BEST Hash Browns/ Skillet Potatoes

Looking for even quicker options? Check out my Muffin Recipes, too! There are also some fantastic Bagel Recipes on this blog...

Share the Love!

Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

Finally, if you love this recipe, please consider leaving a star rating and/or a comment below, and maybe even sharing this post on social media!

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