Sausage Breakfast Pizza wakes your kitchen with warm, homey smells and a golden crust in just 30 minutes. This recipe fits busy mornings, slow weekends, or when you want a cozy family brunch. It uses simple store-bought dough and everyday pantry ingredients so you can get a hot, cheesy pie on the table fast. If you like hearty breakfast pies, you may also enjoy this biscuit-style take: Biscuits Sausage Gravy Breakfast Pizza.
Why Make This Recipe
- Quick & Easy: Ready from start to table in about 30 minutes.
- Family Favorite: Kids and grown-ups love the mix of sausage, eggs, and cheese.
- Budget-Friendly: Uses simple ingredients you likely already have.
- Crowd Pleaser: Great for weekend brunch, a casual party, or a lazy Sunday.
This recipe stands out because it blends breakfast flavors on a crisp pizza crust. The smell of browned sausage and melted cheese feels comforting and familiar. Making it brings a little nostalgia—like weekend mornings at home—while still being fast enough for weeknights. If you want another indulgent savory treat, try this seafood-inspired dish for a special occasion: Crab Brûlée recipe.
Ingredients
For the base:
- 1 (12–16 oz) store-bought pizza dough, room temperature (or homemade dough)
- 1 tablespoon olive oil, for brushing
For the topping:
- 10–12 oz ground breakfast sausage (mild or spicy), removed from casings
- 4 large eggs
- 1/4 cup milk or cream (for creamy scrambled eggs)
- 1 1/2 cups shredded mozzarella (or a mix of mozzarella and cheddar)
- 1 small yellow onion, finely chopped (about 1/3 cup)
- 2 green onions, thinly sliced for garnish
- Salt and black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
Helpful notes:
- Use mild sausage for kids, spicy for adults.
- Shred your own cheese for better melt and flavor.
- If using pre-cooked bacon instead of sausage, crumble about 6 slices.
How to Make Sausage Breakfast Pizza
- Preheat the oven to 450°F (230°C). Place a pizza stone or an upside-down baking sheet inside to heat. Preheating gives a crisper crust.
- Cook the sausage: Heat a skillet over medium and add the sausage and chopped onion. Cook, breaking the meat into small pieces, until browned and cooked through, about 6–8 minutes. Drain excess fat. (Why this matters: well-browned sausage adds deep, savory flavor.)
- Whisk eggs and milk in a bowl with a pinch of salt and pepper. Lightly beat — you want soft, slightly loose eggs since they’ll finish in the oven.
- Scramble the eggs: In a clean nonstick skillet, melt a little butter or oil over medium-low. Pour in eggs and stir gently until they are just set but still soft and slightly underdone, about 2–3 minutes. Remove from heat. (Tip: slightly undercooked eggs finish perfectly in the oven.)
- Stretch or roll the dough: On a lightly floured surface, press the dough into a 12-inch round or a rectangle to fit your baking sheet. Transfer to a piece of parchment for easy handling. Brush the dough lightly with olive oil to help it brown.
- Par-bake the crust: Slide the dough (on parchment) onto the hot stone or baking sheet and bake 5–6 minutes until it just starts to puff and color. This prevents a soggy middle.
- Assemble the pizza: Remove crust from oven. Sprinkle half the cheese evenly over the crust, add the cooked sausage and onions, spoon the soft scrambled eggs over the top, then sprinkle the remaining cheese. If you like heat, add red pepper flakes.
- Bake until golden: Return the pizza to the oven and bake 6–8 more minutes, until the cheese is melted and the crust is golden. Let it rest 3–4 minutes so toppings set.
- Finish and serve: Scatter sliced green onions over the top, slice, and enjoy warm.
How to Serve Sausage Breakfast Pizza
- Slice and serve on a warm cutting board, garnished with extra green onions and a sprinkle of black pepper.
- Pair with a simple mixed greens salad tossed in lemon vinaigrette or with roasted breakfast potatoes for a fuller meal.
- Serve with hot coffee, orange juice, or a mild Bloody Mary for a weekend brunch vibe.
How to Store Sausage Breakfast Pizza
- Fridge: Cool to room temperature, then store slices in an airtight container for up to 3 days.
- Freezer: Wrap individual slices tightly in plastic wrap and place in a freezer bag for up to 2 months.
- Reheat: Reheat slices in a 375°F oven on a baking sheet for 8–10 minutes until warm and the crust is crisp. For a quick reheat, use a hot skillet over medium for 3–4 minutes per side.
Tips to Make Sausage Breakfast Pizza
- Use room-temperature dough so it stretches easily and bakes evenly.
- Don’t overcook the eggs; they should be slightly soft before the oven to avoid dryness.
- Par-bake the crust to keep it crisp under the moist toppings.
- Taste and season the cooked sausage before assembling—add a pinch of salt or pepper if needed.
- For extra texture, sprinkle a little parmesan over the top before baking.
Variation
- Vegetarian: Swap sausage for sautéed mushrooms, crumbled tempeh, or seasoned plant-based sausage.
- Gluten-free: Use a store-bought gluten-free pizza crust or make a cauliflower crust and follow the same assembly and baking steps.
FAQs
Can I use raw eggs on the pizza instead of scrambled?
You can, but the eggs may run or not cook evenly. Scrambling them first gives a more consistent texture and helps them finish perfectly during the bake.
Can I make this ahead for a crowd?
Yes. You can cook the sausage and eggs ahead, store them separately in the fridge, then assemble and bake when guests arrive for fresher texture.
What cheese works best for this pizza?
Mozzarella melts beautifully; mixing in sharp cheddar adds a nice tang. Avoid thin-sliced cheeses that release too much moisture.
How do I get a crispier crust?
Preheat your baking surface and par-bake the crust for a few minutes. Baking at a higher heat also helps the crust brown quickly without overcooking toppings.
Conclusion
This Sausage Breakfast Pizza is a warm, comforting choice when you want quick, satisfying food that still feels special. It fills the kitchen with the rich scent of browned sausage and melted cheese, and the crisp crust brings a lovely contrast to the soft eggs. If you try it, leave a comment and a star rating to let others know how it turned out. If you like planning ahead for holiday breakfasts and small gatherings, check these helpful ideas: 31 Make-Ahead Christmas Appetizers for a Stress-Free Holiday. What twist did you try? Let us know below!
Print
Sausage Breakfast Pizza
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
A quick and easy breakfast pizza topped with sausage, eggs, and cheese, perfect for busy mornings or weekend brunch.
Ingredients
- 1 (12–16 oz) store-bought pizza dough, room temperature
- 1 tablespoon olive oil, for brushing
- 10–12 oz ground breakfast sausage
- 4 large eggs
- 1/4 cup milk or cream
- 1 1/2 cups shredded mozzarella cheese
- 1 small yellow onion, finely chopped
- 2 green onions, thinly sliced for garnish
- Salt and black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat the oven to 450°F (230°C) and place a pizza stone or an upside-down baking sheet inside to heat.
- Cook the sausage in a skillet over medium heat with chopped onion until browned and cooked through, about 6–8 minutes. Drain excess fat.
- Whisk eggs and milk in a bowl with a pinch of salt and pepper. Lightly beat the eggs.
- Scramble the eggs in a clean nonstick skillet over medium-low heat until just set but still soft, about 2–3 minutes. Remove from heat.
- Stretch or roll the dough into a 12-inch round or rectangle on a floured surface and brush with olive oil.
- Par-bake the crust for 5–6 minutes until it just starts to puff and color.
- Assemble the pizza with half the cheese, cooked sausage, scrambled eggs, and remaining cheese. Optionally add red pepper flakes.
- Return the pizza to the oven and bake for 6–8 more minutes until the cheese is melted and the crust is golden.
- Let it rest for 3–4 minutes, then scatter sliced green onions over the top, slice, and serve warm.
Notes
Use mild sausage for kids and spicy for adults. Shred your own cheese for better melt and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 200mg