Breakfast pizza is a savory morning twist on the classic, featuring a chewy crust, scrambled eggs, sausage, and melty cheese—all baked into one hand-held slice. It’s a crowd-pleaser that works perfectly for school mornings because you can prep it ahead, bake it fresh, and even eat it cold. This recipe uses simple ingredients and comes together in under an hour, making it a reliable choice for busy families.
Ingredients
- 1 lb (450 g) pizza dough, store-bought or homemade
- 8 large eggs
- 1/4 cup (60 ml) milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp (15 ml) olive oil
- 1/2 lb (225 g) breakfast sausage, casings removed
- 1 cup (120 g) shredded mozzarella cheese
- 1/2 cup (50 g) shredded cheddar cheese
- 2 tbsp (8 g) chopped fresh chives or green onions (optional)
Instructions
- Preheat your oven to 425°F (220°C). Lightly grease a 12-inch (30 cm) round pizza pan or a rimmed baking sheet.
- Press the pizza dough evenly into the prepared pan, forming a slightly thicker edge for a crust. If the dough springs back, let it rest for 5 minutes, then press again.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spatula, until browned and cooked through, about 5–7 minutes. The sausage should reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer. Remove from heat and drain excess fat if needed.
- Pour the egg mixture into the same skillet (over medium heat). Cook, stirring gently, until the eggs are softly scrambled and just set but still slightly moist, about 2–3 minutes. Remove from heat.
- Spread the scrambled eggs evenly over the prepared dough. Top with the cooked sausage, then sprinkle both cheeses over the top.
- Bake in the preheated oven for 15–18 minutes, until the crust is golden brown and the cheese is melted and bubbly. The internal temperature of the egg and sausage topping should reach 160°F (71°C) for safety.
- Remove from the oven and let rest for 5 minutes. Sprinkle with chives or green onions if using. Slice into wedges and serve warm.
Tips
- Use pre-cooked sausage: If you’re short on time, use fully cooked breakfast sausage links or patties, chopped. Just heat them through in the skillet before adding to the pizza.
- Don’t over-scramble the eggs: Keep them slightly undercooked on the stovetop because they will finish cooking in the oven. Overcooked eggs become rubbery.
- Make it ahead: You can assemble the entire pizza (without baking) the night before, cover with plastic wrap, and refrigerate. In the morning, bake as directed, adding 5 minutes to the cooking time.
- Pre-bake the crust for extra crispness: If you like a crispy bottom, blind-bake the dough for 5–6 minutes before adding the toppings.
Serving Suggestions
Serve breakfast pizza warm with a side of fresh fruit or a small salad for a balanced meal. It also pairs well with a drizzle of hot sauce or ketchup for those who like a little kick. For school lunches, pack a slice in a thermos to keep it warm, or serve it at room temperature—it’s delicious either way.
Variations
- Vegetarian: Omit the sausage and add sautéed mushrooms, bell peppers, and spinach.
- Southwest: Use chorizo instead of sausage, add black beans and corn, and top with pepper jack cheese.
- Bacon and hash brown: Swap sausage for crispy bacon bits and add a layer of frozen shredded hash browns (thawed) on the crust before the eggs.
- Bagel-style: Use a bagel dough or pre-baked bagel halves as the crust for a chewier texture.
Storage and Reheating
Refrigerate leftover breakfast pizza in an airtight container for up to 3 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or microwave on high for 30–60 seconds. For a crispier result, use a toaster oven. You can also freeze the baked pizza for up to 2 months—wrap individual slices in plastic wrap and then foil. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use a different type of dough? Yes, you can use crescent roll dough, puff pastry, or even a pre-baked pizza crust. Adjust baking time accordingly—crescent rolls will bake faster (about 12–15 minutes), while a thicker crust may need a few extra minutes.
Can I make this gluten-free? Absolutely. Use a gluten-free pizza dough or a gluten-free flour blend for the crust. Check that your sausage and cheese are gluten-free as well.
Can I prepare this the night before? Yes, assemble the pizza completely, cover it tightly with plastic wrap, and refrigerate overnight. In the morning, bake as directed, adding 5 minutes to the cooking time since the ingredients start cold.
How do I know when the eggs are fully cooked? The eggs should be set and no longer runny. The safest way is to check that the internal temperature of the topping reaches 160°F (71°C) with a food thermometer.
Can I use liquid eggs instead of fresh? Yes, you can use 2 cups (480 ml) of liquid egg product. Skip the milk and salt in the recipe, as most liquid eggs are already seasoned.
What if I don’t have a pizza pan? Use a rimmed baking sheet (half-sheet pan) and shape the dough into a rectangle. The baking time stays the same.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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