Breakfast Pizza

Breakfast Pizza is my go-to when I want morning meals to feel fun and special without spending hours in the kitchen. Scrambled eggs, browned Italian sausage, and melted mozzarella and cheddar cheese come together on a crispy pizza crust. It's perfect for weekend brunches, family gatherings, and holiday breakfasts when you need a crowd-pleasing dish everyone can customize. Leftovers stay fresh in the fridge for up to 3 days.

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Prep Time: 10

Cook Time: 18

Total Time: 28

Course: Breakfast

Cuisine: American

Keyword: Breakfast Pizza

Servings:

Calories: 429kcal

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

US Customary - Metric

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

Here are my best tips for making perfect Breakfast Pizza:

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