Breakfast Pizza
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Breakfast Pizza turns regular eggs into something everyone actually gets excited about. The cheese melts and stretches with every slice, loaded with soft scrambled eggs and browned sausage on a crispy crust. It’s way more fun than a standard breakfast plate, and leftovers reheat beautifully all week for quick breakfasts.
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I make it for weekend brunches, overnight guests, and holiday mornings when everyone’s hungry at different times. You can slice it and leave it out for people to grab as they wake up, which makes hosting so much easier. Leftovers stay fresh in the fridge for up to 3 days and reheat beautifully in the oven or air fryer.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Breakfast Pizza with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I’ll walk you through each step so your Breakfast Pizza turns out perfectly every time.
Prep and Pre-Bake the Crust
Preheat your oven to 425°F and roll out the pizza dough on a baking sheet or pizza stone. I like using this oven thermometer to ensure my oven is actually at the right temperature.
You want the dough stretched to about ¼-inch thickness so it bakes evenly. Pop it in the oven for 6 to 8 minutes until it’s lightly set but not fully browned. This partial bake prevents the crust from getting soggy once you add the eggs and toppings.
Cook the Italian Sausage
While the pizza crust pre-bakes, remove the sausage casings and cook the meat in a skillet over medium heat. I use a meat chopper to break up the sausage faster and crumble it evenly.
It takes about 6 to 8 minutes, and you’ll know it’s done when there’s no pink left and the edges are crispy. I drain the excess grease into my grease strainer container to catch any bits and keep your sink pipes clear.
Chop the sausage into bite-sized pieces to ensure even distribution across the pizza.
Scramble the Eggs
Whisk together the eggs, milk, salt, and black pepper in a bowl until fully combined. Melt the butter in a skillet over medium-low heat and pour in the egg mixture.
Gently stir the eggs in the pan with a spatula, allowing them to form soft curds. Remove them from the heat when they’re just set but still slightly glossy, since they’ll continue cooking in the oven.
Assemble the Pizza
Remove the crust from the oven and spread the scrambled eggs evenly over the surface, leaving about a half-inch border around the edges. Sprinkle the mozzarella and cheddar cheese over the eggs, ensuring they are completely covered to keep them moist.
Scatter the cooked sausage pieces over the cheese layer.
Bake Until Bubbly
Return the pizza to the oven and bake for 8 to 10 minutes. You’re looking for the cheese to melt completely and start bubbling around the edges, and the crust to turn golden brown.
The smell of the melted cheese and sausage will fill your kitchen, which is how you know it’s almost ready.
Garnish and Serve
Let the pizza cool for about 2 minutes so the cheese sets slightly, then sprinkle sliced green onions over the top. The fresh onions add a bright pop of flavor and color that cuts through the richness.
Slice it into wedges and serve warm. A pizza cutter makes slicing through the crust and toppings clean and easy. Enjoy!
If you’re taking Breakfast Pizza to a potluck or brunch gathering, let it cool for about 10 minutes first so the cheese firms up and the slices hold together better. Transfer it to a box container, then slide the container into this insulated casserole carrier to keep the pizza warm during transport and prevent slices from shifting in your car.
Ingredients
- 1 pizza dough store-bought
- 6 large eggs
- ¼ cup milk
- 3 fresh Italian sausages
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 tablespoon butter
- Salt and black pepper to taste
- Fresh green onions sliced, for garnish
Instructions
- Preheat the oven to 425°F (220°C). Roll out the pizza dough on a baking sheet or pizza stone and bake for 6 to 8 minutes until lightly set.1 pizza dough
- While the crust pre-bakes, cook the Italian sausages in a skillet over medium heat until browned and cooked through. Drain excess grease and chop into bite-sized pieces.3 fresh Italian sausages
- In a bowl, whisk together the eggs, milk, salt, and black pepper. Melt the butter in a skillet over medium-low heat and gently scramble the eggs until just set.6 large eggs, ¼ cup milk, Salt and black pepper, 1 tablespoon butter
- Remove the crust from the oven. Spread the scrambled eggs evenly over the dough, then sprinkle with mozzarella and cheddar cheese. Top with the cooked sausage.1 cup shredded mozzarella cheese, 1 cup shredded cheddar cheese
- Return the pizza to the oven and bake for 8 to 10 minutes, until the cheese is melted and bubbly and the crust is golden.
- Garnish with fresh green onions, slice, and serve warm.Fresh green onions
Video
Notes
- Use room temperature dough: Let the pizza dough sit out for 15 to 20 minutes before rolling so it stretches easily without snapping back.
- Don’t overcook the eggs: Pull them from the heat when they’re still slightly glossy since they’ll finish cooking in the oven with the pizza.
- Drain the sausage well: Press the cooked sausage with paper towels to remove excess grease, which can make the pizza oily.
- Pre-bake the crust properly: Make sure the crust is lightly set but not browned so it doesn’t burn during the second bake.
- Customize your Breakfast Pizza: Swap Italian sausage for crumbled bacon, use crescent roll dough for a flakier crust, add diced tomatoes on top, drizzle with sausage gravy or hot sauce, spray your pizza pan with nonstick cooking spray to prevent sticking, or reheat slices in the microwave for 30 to 45 seconds.
- Flash-freeze meal prep: Freeze baked slices on a baking sheet for 1 hour, then transfer them to containers so they don’t stick together, making it easy to grab single servings.
Nutrition
How to Store Leftovers
Let the pizza cool completely before storing it so condensation doesn’t make the crust soggy. I wrap individual slices in aluminum foil or stack them in an airtight glass container, separating slices with parchment paper to prevent sticking. They’ll stay fresh in the fridge for up to 3 days.
For longer storage, freeze the slices on a baking sheet for about an hour until solid, then transfer them to a freezer bag. They’ll keep for up to 2 months.
Reheat refrigerated slices in a 350°F oven for 8 to 10 minutes, or in an air fryer at 375°F for 4 to 5 minutes, until the cheese melts again and the crust crisps. Frozen slices need about 12 to 15 minutes in the oven straight from the freezer.
What to Serve With Breakfast Pizza
I usually serve it with fresh fruit like sliced strawberries, melon, or berry mix to balance the richness. A simple green salad with light vinaigrette also works well, especially for brunch when you want something fresh alongside the heavier pizza.
Coffee is essential, and I like to set out pitcher of orange juice on special occasions. Hash browns or breakfast potatoes on the side make it even more filling, though the pizza is honestly hearty enough on its own for most people.
More Easy Recipes for You to Try at Home
If you love this, check out these other easy breakfast recipes.
- Ham and Cheese Quiche
- German Pancakes
- Baked Croissant Breakfast Sandwich
- Egg Prosciutto Bagel
- Breakfast Sandwich
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
