Breakfast Pizza
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I grew up with a Saturday-morning rule: whatever smelled best in the oven got the first plate. This breakfast pizza — a crisp-edged crust brushed with olive oil, topped with savory sausage and bacon, eggs baked right on top, and a blanket of cheddar and mozzarella — always won. It’s an easy, crowd-pleasing way to turn classic breakfast ingredients into a shareable meal for brunch, lazy weekends, or a hearty weeknight switch-up.
If you like the idea of a handheld breakfast with all the flavors of a diner plate, you might also enjoy this crescent-roll twist on a morning pie — try it next time for a faster crust: crescent roll breakfast pizza.
What makes this recipe special
This breakfast pizza hits a sweet spot: minimal hands-on time, ingredients you probably already have, and the kind of comfort-food payoff guests notice. It’s perfect when you want something more festive than scrambled eggs but quicker than an elaborate brunch spread. Kid-friendly, customizable, and scalable (double the dough for a crowd), it’s a recipe that adapts to what’s in your fridge or your guests’ tastes.
“A total weekend winner — every bite felt like the best parts of breakfast wrapped into one slice.” — a regular at my brunch table
Preparing Breakfast Pizza
Quick overview before you start:
- Preheat the oven to the temperature listed on your pizza dough package.
- Roll and oil the dough, then add browned sausage and crispy bacon.
- Crack whole eggs across the top, sprinkle cheese, season, and bake until the crust is golden and eggs are set.
- Finish with fresh green onions and slice to serve.
If you’re curious about other easy breakfast pizza takes, this guide to a no-fuss version is worth a look: easy breakfast pizza.
What you’ll need
- Pizza dough (store-bought or homemade)
- Olive oil (for brushing)
- Cooked sausage (bulk or sliced; fully cooked and crumbled)
- Bacon (cooked until crispy and chopped)
- Eggs (large; plan 1 per person or 2 for bigger appetites)
- Shredded cheese — a mix of cheddar and mozzarella for flavor and melt
- Green onions (thinly sliced for garnish)
- Salt and freshly ground black pepper
Notes/substitutions:
- Use turkey sausage or vegetarian sausage for a lighter or meatless option.
- Swap in smoked gouda or pepper jack for a different cheese profile.
- If you prefer crispier eggs, pre-bake the crust for 5–7 minutes before adding toppings.
How to prepare it
- Preheat the oven to the temperature stated on the pizza dough package (commonly 400–475°F / 200–245°C).
- On a floured surface, roll the dough to your desired thickness. Transfer it to a greased pizza pan or sheet.
- Brush the dough evenly with olive oil — this helps the crust brown and keeps the bottom from getting soggy.
- Scatter the fully cooked, crumbled sausage and chopped, crispy bacon over the dough in an even layer.
- Crack the eggs directly onto the pizza, spacing them so each slice gets an egg. For a runny yolk, give each egg its own small well in the toppings.
- Sprinkle the shredded cheddar and mozzarella over the top, covering eggs and meats, but leave the yolks mostly visible if you want runny centers.
- Season with a pinch of salt and a few grinds of black pepper.
- Bake according to the pizza dough package directions — typically 10–18 minutes — until the crust is golden and the egg whites are set. Check at about 8–10 minutes to gauge yolk doneness.
- Remove from the oven, allow the pizza to rest 2–3 minutes, garnish with chopped green onions, slice, and serve.
Practical note: If you’re worried about undercooked eggs, bake 2–3 minutes longer or tent lightly with foil to let whites finish setting without over-browning the crust.
Best ways to enjoy it
- Slice and serve with a simple arugula salad dressed with lemon and olive oil to cut the richness.
- Pair with fresh fruit or a citrusy yogurt for a brunch balance.
- Offer hot sauce, ketchup, or a drizzle of hollandaise for guests who like extra flair.
- For a party, cut into small squares and serve on a platter as a savory finger food.
If you like bold breakfast flavors, try experimenting with a sausage-gravy twist next time: sausage gravy breakfast pizza for inspiration.
Storage and reheating tips
- Cool leftovers to room temperature within 2 hours, then refrigerate in an airtight container. Consume within 3–4 days.
- To reheat: place slices on a baking sheet in a 350°F (175°C) oven for 8–10 minutes to revive the crust and warm the eggs. A skillet over medium heat with a lid works well for a single slice and keeps the crust crisp.
- To freeze: flash-freeze cooled slices on a tray, then wrap individually and store in a freezer bag up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 15–20 minutes, or until heated through.
- Food safety: eggs and cooked meats should be kept at safe temperatures — refrigerate promptly and do not leave at room temperature for more than 2 hours.
Pro chef tips
- Par-bake the crust for 4–6 minutes if your dough is thick; this prevents a soggy bottom and shortens final bake time.
- For evenly set eggs, make shallow indentations in the meat layer before cracking eggs into them.
- Use a blend of cheeses: mozzarella for melt, cheddar for sharpness. A sprinkle of Parmesan after baking adds umami.
- Don’t overload toppings — too much meat or cheese can insulate eggs and extend baking time.
- If making for kids, crack smaller quail eggs or use egg whites to reduce runniness.
Creative twists
- Vegetarian: omit sausage and bacon; add sautéed mushrooms, roasted peppers, and spinach. Finish with a drizzle of pesto.
- Spicy: swap in chorizo or add pickled jalapeños and a smoky chipotle drizzle.
- Mediterranean: top with feta, sun-dried tomatoes, olives, and oregano instead of cheddar.
- Breakfast-for-dinner: use a biscuit or cornbread base instead of pizza dough for a Southern spin.
- Low-carb: use a cauliflower crust and more eggs to maintain protein without the carbs.
Your questions answered
Q: Can I use raw sausage on the pizza?
A: No — always cook raw sausage thoroughly before adding. Raw pork or poultry sausage needs to reach safe internal temperatures (160°F/71°C for pork/beef mixtures; 165°F/74°C for poultry).
Q: How long does it take to bake so the eggs aren’t rubbery?
A: Follow your dough’s package temp but check eggs at 8–12 minutes. Whites should be set and yolks cooked to your preference. Shorter time gives runny yolks; longer gives firmer yolks.
Q: Can I assemble the pizza ahead of time?
A: You can pre-assemble (without baking) and refrigerate up to 24 hours. Crack the eggs on just before baking to avoid watery whites from condensation.
Q: Is it safe to freeze a fully baked pizza with eggs?
A: Yes — wrap slices tightly and freeze up to 2 months. Reheat in the oven to maintain texture; microwaving can make eggs rubbery.
Q: What if I prefer scrambled eggs instead?
A: Scramble the eggs and spread them over the toppings before the final cheese layer; they’ll reheat more consistently and are kid-friendly.
Conclusion
If you want more breakfast-pizza inspiration or different takes on this morning-meets-pizza idea, these recipes are great references: The Best Breakfast Pizza – The Country Cook, Best Breakfast Pizza Recipe on Allrecipes, and a budget-friendly spin at Breakfast Pizza – Budget Bytes.
Breakfast Pizza
Ingredients
Method
- Preheat the oven to the temperature stated on the pizza dough package (commonly 400–475°F / 200–245°C).
- On a floured surface, roll the dough to your desired thickness. Transfer it to a greased pizza pan or sheet.
- Brush the dough evenly with olive oil to help the crust brown and prevent sogginess.
- Scatter the fully cooked, crumbled sausage and chopped crispy bacon over the dough in an even layer.
- Crack the eggs directly onto the pizza, spaced to ensure each slice gets an egg.
- Sprinkle the shredded cheddar and mozzarella over the top, covering the eggs and meats but keeping the yolks visible for runny centers.
- Season with a pinch of salt and a few grinds of black pepper.
- Bake according to the pizza dough package directions — typically 10–18 minutes — until the crust is golden and the egg whites are set.
- Remove from the oven, allow the pizza to rest for 2–3 minutes, garnish with chopped green onions, slice, and serve.
