Sausage & Egg Breakfast Pizza Recipe – A Savory Morning Favorite

This Sausage & Egg Breakfast Pizza is everything you love about a hearty morning meal, baked into one crispy, cheesy, golden pie. With a buttery crust, crumbled breakfast sausage, creamy scrambled eggs, and gooey melted cheese, it’s the perfect dish to start your day — whether you’re hosting brunch, meal prepping for the week, or craving breakfast for dinner.

Easy to customize and even easier to devour, this breakfast pizza combines comfort-food flavors with the crowd-pleasing appeal of pizza. Serve it hot from the oven, slice it up, and watch it disappear.

Ingredients Overview

Let’s break down the key components that make this breakfast pizza so satisfying, and how you can adjust it to your taste.

Pizza Dough

A classic base that supports all the rich toppings. Use:

• Store-bought refrigerated pizza dough (for convenience)

• Homemade pizza dough (for added texture and flavor)

• Flatbread or naan (for quick single servings)

Pro tip: Pre-bake the dough lightly to prevent a soggy crust from wet toppings.

Breakfast Sausage

Crumbled breakfast sausage brings savory, seasoned flavor to every bite.

• Use pork sausage or turkey sausage.

• For a spice kick: try hot Italian sausage or chorizo.

• For lighter fare: use chicken sausage or vegetarian crumbles.

Tip: Cook and drain the sausage before topping the pizza.

Eggs

Lightly scrambled eggs are the creamy protein layer.

• Cook the eggs soft and slightly underdone — they’ll finish cooking in the oven.

• Use 4–6 large eggs, depending on pizza size.

Additions: Splash of milk or cream while whisking for fluffier texture.

Cheese

A generous layer of cheese ties it all together.

Best options:

• Shredded mozzarella for meltiness

• Cheddar for sharp flavor

• Monterey Jack or Colby for a creamy bite

Optional: Parmesan, feta, or pepper jack for extra dimension.

Sauce (Optional)

While not required, adding a sauce base can boost flavor.

• Gravy: White sausage gravy spread thinly for a Southern twist.

• Alfredo or cheese sauce

• No sauce: Let the eggs and cheese shine.

Toppings

Customize to your liking:

• Diced bell peppers

• Red onion or green onion

• Mushrooms, spinach, or cherry tomatoes

• Hot sauce or red pepper flakes

Step-by-Step Instructions

1. Prepare the Pizza Dough

1. Preheat oven to 450°F (or follow dough package instructions).

2. Roll out pizza dough onto a greased baking sheet or pizza stone.

3. Par-bake the crust for 5–7 minutes until lightly golden. Remove from oven.

Tip: Dock the dough (poke holes with a fork) to prevent puffing.

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2. Cook the Sausage

1. In a skillet over medium heat, crumble and cook ½ lb breakfast sausage until browned and cooked through.

2. Drain excess grease and set aside.

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3. Scramble the Eggs

1. In a bowl, whisk 5 large eggs with 2 tbsp milk, salt, and pepper.

2. Melt 1 tbsp butter in a skillet over medium-low heat.

3. Cook eggs until just set and slightly creamy — don’t overcook. Remove from heat.

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4. Assemble the Pizza

1. (Optional) Spread a thin layer of sauce on the pre-baked crust.

2. Layer in order:

   • Scrambled eggs

   • Cooked sausage

   • 1½ cups shredded cheese

   • Any optional toppings (onions, peppers, etc.)

Optional: Sprinkle with red pepper flakes or drizzle with hot sauce before baking.

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5. Bake

1. Return pizza to oven and bake for 8–10 minutes, or until cheese is melted and bubbly.

2. Broil for 1–2 minutes if you want a golden top (watch closely!).

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6. Serve

• Let cool for 2–3 minutes before slicing.

• Garnish with fresh herbs like chives or parsley.

• Serve with salsa, ketchup, or a dollop of sour cream if desired.

Tips, Variations & Substitutions

Cooking Tips

• Pre-cook wet ingredients (like eggs, mushrooms, or tomatoes) to avoid soggy crust.

• Use parchment paper under your crust for easy cleanup.

• For meal prep: Bake ahead and refrigerate slices for up to 3 days. Reheat in oven or air fryer.

Flavor Variations

• Southwestern: Add black beans, corn, jalapeños, and pepper jack cheese.

• Veggie: Use sautéed spinach, mushrooms, and roasted red peppers.

• Meat lovers: Add bacon crumbles, diced ham, or Canadian bacon.

• Everything bagel-style: Sprinkle crust with sesame seeds, poppy seeds, and garlic flakes.

Substitutions

• Gluten-free: Use GF pizza crust or cauliflower crust.

• Dairy-free: Use plant-based cheese and skip the milk in eggs.

• Low-carb: Make with a thin low-carb wrap or cheese-based crust.

Serving Ideas & Occasions

This pizza is perfect for:

• Weekend brunches

• Holiday breakfasts

• Breakfast-for-dinner nights

• Potluck breakfasts or office brunches

Pair it with:

• Fresh fruit or fruit salad

• Yogurt parfaits

• Mimosas or cold brew coffee

It also works great as portable breakfast slices for grab-and-go mornings.

Nutritional & Health Notes

This dish is hearty and protein-packed, with customizable ingredients for any diet.

• Protein from sausage, eggs, and cheese keeps you full longer.

• Balanced carbs from the crust, or go crustless for low-carb.

• Add veggies to boost fiber and vitamins.

For a lighter version:

• Use egg whites or egg substitute

• Choose turkey or chicken sausage

• Opt for reduced-fat cheese or smaller portions

Estimated calories per slice (based on 8 slices): ~250–350 depending on toppings and crust type.

FAQs

Q1: Can I make this ahead of time?

A1: Yes! Assemble fully and refrigerate overnight. Bake the next morning at 400°F for 10–15 minutes. You can also fully bake and reheat.

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Q2: Can I freeze breakfast pizza?

A2: Absolutely. Bake, cool, and slice. Wrap individual slices and freeze for up to 2 months. Reheat in toaster oven or oven until hot.

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Q3: What crust works best?

A3: Classic pizza dough gives the best chew and crisp, but flatbread or pre-baked crusts are great for speed. For thinner crust, roll dough out extra thin and pre-bake.

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Q4: Can I use raw eggs instead of scrambled?

A4: You can crack whole eggs directly onto the pizza before baking for a “baked egg” look, but scrambled eggs make it more cohesive and creamy.

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Q5: Is there a dairy-free version?

A5: Yes — use dairy-free cheese and skip the milk in scrambled eggs. Use oil instead of butter for cooking.

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Q6: What kind of cheese melts best?

A6: Mozzarella is best for melt, cheddar adds flavor, and Monterey Jack is a good in-between. Use a blend for best texture and taste.

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Q7: Can I make it in a cast-iron skillet?

A7: Definitely. Press dough into a greased skillet, build your pizza, and bake at 425°F. It gives an extra crispy, golden crust.

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