Easy Breakfast Pizza with Eggs, Sausage and Cheese
Pizza for breakfast always makes my kids cheer, and honestly, it makes me pretty happy too. This breakfast pizza has a crispy golden crust, a creamy garlic sauce instead of tomato, lots of melty cheese, crumbled sausage, crispy bacon and eggs baked right on top. It is the recipe I pull out for slow Saturday mornings, sleepovers and holiday brunches, and it always gets eaten down to the last crumb.
Quick answer: To make breakfast pizza, press 1 lb (450g) of pizza dough onto a greased sheet pan and bake it at 425°F (220°C) for 6 to 8 minutes. Spread with a quick cheese sauce or garlic butter, top with mozzarella and cheddar, cooked sausage and bacon, then crack 5 or 6 eggs over the top. Bake for 10 to 14 minutes more until the crust is golden and the egg whites are set.
It serves 6 to 8 people, and you can use store bought dough, crescent rolls or even naan to make it even easier.
Why You Will Love This Breakfast Pizza?
- It is fun. Pizza for breakfast feels like a treat, and kids love helping with the toppings.
- It feeds a crowd. One sheet pan gives you 12 good sized squares.
- It is flexible. Use whatever breakfast meats, veggies and cheese you have.
- It is easy. Store bought dough and a few simple toppings are all you need.
- It reheats well. Leftover slices make a great grab and go breakfast.
Ingredients
This makes one large sheet pan pizza, 6 to 8 servings.
For the crust
- 1 lb (450g) pizza dough, store bought or homemade, at room temperature
- 1 tbsp olive oil, plus extra for the pan
- 1 tbsp cornmeal (optional, for crunch)
For the quick cheese sauce
- 2 tbsp butter
- 2 tbsp all purpose flour (plain flour)
- 1 cup (240 ml) whole milk
- ½ cup (55g) shredded cheddar
- ¼ tsp garlic powder, salt and pepper
For the toppings
- 8 oz (225g) breakfast sausage, cooked and crumbled
- 6 slices bacon, cooked and chopped
- 1½ cups (170g) shredded mozzarella
- 1 cup (115g) shredded cheddar
- ½ red bell pepper and ¼ red onion, diced (optional)
- 5 to 6 large eggs
- Sliced green onions or chives and a pinch of chili flakes to finish
A few notes on the ingredients
Dough: Store bought dough saves a lot of time. Let it sit at room temperature for 30 minutes so it stretches without springing back.
Sauce: A creamy cheese sauce tastes like a cross between pizza and a breakfast casserole. If you are short on time, simply brush the dough with melted butter mixed with garlic powder, or spread on a thin layer of country gravy.
Meat: Cook the sausage and bacon fully before topping. They only bake for about 12 minutes on the pizza, which is not enough to cook raw meat.
Eggs: Cracking eggs on top looks beautiful, with jammy yolks in every slice. For a less messy version, softly scramble 8 eggs first and spread them over the cheese.
How to Make Breakfast Pizza (Step by Step)
Heat the oven. Heat your oven to 425°F (220°C). Brush a 10×15 inch (25×38 cm) sheet pan with olive oil and sprinkle with cornmeal.
Shape the dough. Press and stretch the dough to the edges of the pan. If it keeps shrinking back, let it rest for 5 minutes and try again. Brush the top with olive oil and poke it all over with a fork.
Par bake the crust. Bake for 6 to 8 minutes until it just starts to puff and look dry. This stops the middle from being soggy.
Make the cheese sauce. While the crust bakes, melt the butter in a small pan, stir in the flour and cook for 1 minute. Slowly whisk in the milk and simmer for 2 to 3 minutes until thick. Stir in the cheddar, garlic powder, salt and pepper.
Add the toppings. Spread the sauce over the crust, leaving a small border. Sprinkle on half the mozzarella and cheddar, then the sausage, bacon and vegetables, then the rest of the cheese.
Add the eggs. Use a spoon to make 5 or 6 little wells in the cheese and crack an egg into each one. Season the eggs with salt and pepper.
Bake. Bake for 10 to 14 minutes until the crust is golden, the cheese is bubbling and the egg whites are set. Check at 10 minutes if you like runny yolks.
Finish and slice. Let it rest for 3 minutes, sprinkle with green onions and chili flakes, and cut into squares.
Easy Crust Options
Not in the mood for pizza dough? These shortcuts all work really well:
- Crescent roll dough. Unroll 2 cans onto a sheet pan, press the seams together and bake for 5 minutes before topping. It gives a flaky, buttery crust that kids love. Bake at 375°F (190°C) instead so it does not burn.
- Naan or flatbread. Perfect for 1 or 2 people. Top each naan and bake for 8 to 10 minutes.
- English muffins or bagels. Make mini breakfast pizzas on each half. Great for picky eaters.
- Hash brown crust. Press 20 oz (565g) of thawed, squeezed shredded hash browns mixed with 1 egg and ½ cup cheese into the pan. Bake for 20 minutes until crisp, then top and bake again. This makes a gluten free version.
- Puff pastry. Roll a sheet onto a lined pan, score a border, and bake for 10 minutes before adding toppings.
6 Breakfast Pizza Variations
- Veggie breakfast pizza. Skip the meat and use sautéed spinach, mushrooms, cherry tomatoes and peppers.
- Ham and Swiss. Use diced ham and Swiss cheese, with a little Dijon mustard stirred into the sauce.
- Southwest pizza. Use chorizo, pepper jack, black beans and a drizzle of salsa after baking.
- Sausage gravy pizza. Spread country sausage gravy as the sauce for a biscuits and gravy style pizza.
- Potato and bacon. Top with crispy breakfast potatoes and bacon for a hearty diner style pizza.
- Pesto and tomato. Use pesto as the base, then mozzarella, sliced tomato and eggs. Finish with fresh basil.
My Tips for the Best Breakfast Pizza
- Always par bake the crust. This is the secret to a crisp bottom that does not go soggy under the toppings.
- Make cheese wells for the eggs. The cheese walls stop the egg whites from running off the edges.
- Do not overload it. Too many wet toppings like tomatoes or mushrooms release water. Sauté vegetables first.
- Watch the eggs, not the clock. Ovens vary. Pull it out when the whites are set and the yolks still jiggle a little.
- Prep the night before. Cook the meats and make the sauce ahead. In the morning, it takes 20 minutes.
Common Mistakes to Avoid
- Using cold dough. Cold dough shrinks and fights you. Let it come to room temperature first.
- Adding raw meat. It will not cook through in time. Always use cooked sausage and bacon.
- Cracking the eggs from high up. Crack them into a small cup first, then slide them into the wells. You will avoid broken yolks and shells.
- Skipping the oil on the pan. The crust can stick badly. A little oil also helps it fry and crisp.
What to Serve With Breakfast Pizza?
Breakfast pizza is filling on its own, but for a brunch spread I like to add:
- A big bowl of fresh fruit salad
- Yogurt parfaits with granola
- Orange juice, coffee or a fruity smoothie
- A make ahead breakfast casserole if you are feeding a really big crowd
- Freezer breakfast burritos for anyone who wants something to take on the go
How to Store and Reheat
Fridge: Let it cool, then wrap slices or keep them in an airtight container for up to 3 days.
Reheat: For a crispy crust, reheat slices in a dry skillet over medium heat with a lid for 4 to 5 minutes, or in the air fryer at 350°F (175°C) for 3 to 4 minutes. The microwave works in 45 to 60 seconds but softens the crust.
Freezer: Use scrambled eggs instead of whole cracked eggs if you plan to freeze it. Wrap single slices in foil and freeze for up to 2 months.
Breakfast Pizza FAQs
What goes on a breakfast pizza?
Most breakfast pizzas have a crust, a creamy or gravy style sauce, cheese, eggs and breakfast meats like sausage or bacon. Vegetables like peppers, onions and spinach are popular too.
Do you cook the eggs before putting them on breakfast pizza?
You can crack raw eggs right on top and they bake in the oven, or scramble them first if you prefer them fully cooked and easier to slice.
Can I make breakfast pizza ahead of time?
Yes. Cook the meats and make the sauce up to 2 days ahead. You can also bake the whole pizza and reheat slices through the week.
Can I use regular pizza sauce?
Yes, tomato sauce works if you like a classic pizza taste, but cheese sauce, garlic butter or sausage gravy give it more of a breakfast feel.
How do I know when the eggs are done?
The whites should be firm and not see through. The yolks will still look glossy if they are runny, or matte and firm if cooked through.
Can I make it gluten free?
Yes. Use a gluten free pizza crust or the hash brown crust above.
Final Thoughts
Breakfast pizza is proof that the best breakfasts are a little bit fun. It is cheesy, filling and easy to make your own with whatever toppings your family loves. Try it this weekend, and do not be surprised if it becomes your new Saturday tradition. For more morning ideas, try our egg breakfast recipes.
