This copycat Red Baron breakfast pizza brings the convenience of a store-bought frozen pizza to your own kitchen, with a crispy crust, creamy scrambled eggs, savory sausage, and plenty of melted cheese. It’s perfect for a weekend brunch, a fun family breakfast, or even a hearty breakfast-for-dinner. The key is using a pre-baked crust and simple ingredients that come together quickly, making it a genuinely useful recipe for busy mornings.
Ingredients
- 1 (12-inch / 30 cm) pre-baked pizza crust (such as Boboli or a thin crust from the bakery)
- 1 tbsp (15 ml) olive oil, for brushing
- 6 large eggs
- 2 tbsp (30 ml) milk or cream
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp (28 g) unsalted butter
- 1/2 lb (225 g) breakfast sausage (bulk or links, 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, for garnish
Instructions
- Preheat your oven to 425°F (220°C). Place the pizza crust on a baking sheet or pizza pan. Brush the top with olive oil to help it crisp up.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
- Heat a large skillet over medium heat. Add the breakfast sausage and cook, breaking it up with a spoon, 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. Transfer the cooked sausage to a plate lined with paper towels to drain excess grease.
- In the same skillet, melt the butter over medium-low heat. Pour in the egg mixture. Cook gently, stirring frequently with a spatula, until the eggs are softly scrambled and just set (they will still look slightly moist). Remove from heat immediately. The eggs should be cooked to a safe minimum internal temperature of 160°F (71°C) if you are checking with a thermometer, but for scrambled eggs, they should be firm and not runny.
- Spread the scrambled eggs evenly over the prepared pizza crust, leaving a small border around the edges.
- Sprinkle the cooked sausage over the eggs, then top with the mozzarella and cheddar cheeses.
- Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly and the edges of the crust are golden brown.
- Remove from the oven, let rest for 2 minutes, then sprinkle with fresh chives or green onions. Slice and serve warm.
Tips
- Crispy crust: Pre-baking the crust for 2-3 minutes before adding toppings can help prevent sogginess, especially if you like a very crisp bottom.
- Don’t overcook the eggs: Scrambled eggs continue to cook after you remove them from the pan, so take them off the heat while they still look slightly soft. They will finish cooking in the oven.
- Drain the sausage: Blotting the cooked sausage with paper towels removes excess fat, which keeps the pizza from becoming greasy.
- Make it ahead: You can scramble the eggs and cook the sausage the night before, then assemble and bake in the morning. Refrigerate the cooked components separately.
Serving Suggestions
Serve this breakfast pizza with a side of fresh fruit, a simple green salad, or roasted potatoes for a complete meal. It also pairs well with a hot cup of coffee or a glass of orange juice. For a brunch spread, offer hot sauce or salsa on the side.
Variations
- Vegetarian: Omit the sausage and add sautéed mushrooms, bell peppers, and onions.
- Spicy: Use hot Italian sausage or add a pinch of red pepper flakes to the eggs.
- Southwest: Add black beans, corn, and a sprinkle of cumin to the sausage mixture, and top with Monterey Jack cheese.
- Bacon and hash browns: Substitute crispy bacon for the sausage and add a layer of frozen shredded hash browns (thawed and patted dry) before the eggs.
Storage and Reheating
Refrigerate any leftover pizza in an airtight container for up to 3 days. To reheat, place slices on a baking sheet in a 375°F (190°C) oven for 5-7 minutes, or until heated through. You can also microwave individual slices for 30-60 seconds, but the crust will be less crisp. For best results, reheat in a toaster oven or air fryer at 350°F (175°C) for 3-4 minutes.
Frequently Asked Questions
Can I use a different type of crust? Yes, you can use a thin or thick crust, a gluten-free crust, or even a cauliflower crust. Adjust the baking time as needed—thicker crusts may need a few extra minutes.
Can I make this with liquid eggs or egg substitute? Absolutely. Use about 1.5 cups (360 ml) of liquid eggs or egg substitute for the 6 eggs. Cook them the same way, but note that they may set faster, so watch carefully.
Can I freeze the assembled pizza? Yes, you can assemble the pizza (without baking) and freeze it for up to 2 months. Wrap it tightly in plastic wrap and then foil. When ready to bake, do not thaw—bake directly from frozen at 425°F (220°C) for 18-20 minutes, or until heated through and the cheese is bubbly.
Why are my eggs watery? Watery eggs can result from overcooking them initially or from using high-moisture ingredients like fresh tomatoes. Make sure to cook the eggs just until set and drain any watery vegetables before adding.
Can I add hollandaise sauce? Yes, a drizzle of hollandaise sauce over the finished pizza makes it feel extra indulgent. You can use a store-bought mix or make your own.
Is this safe to leave out? No, do not leave the pizza at room temperature for more than 2 hours. Refrigerate leftovers promptly.
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- Soft Pretzel Recipe Using Pizza Dough
- Soft Pretzels Columbus Ohio Style
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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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