This Breakfast Pizza is an easy, delicious way to change up your morning. A crisp crust is topped with fluffy scrambled eggs, melty cheese, and savory breakfast meats like sausage or bacon. It’s perfect for breakfast, brunch, or even breakfast-for-dinner.
Combining classic breakfast flavors with the comfort of pizza, this recipe is simple to customize. Use sausage, bacon, ham, or chorizo and add vegetables like bell peppers or onions. It’s a great way to use up ingredients from the fridge and get a satisfying meal on the table in about 30 minutes.
I love making this breakfast pizza on weekends because it’s fast to prepare and easy to adapt to what my family enjoys. Swap the meat, add vegetables, or use different cheeses—this recipe is forgiving and versatile.
Ingredients You’ll Need
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- Pizza crust – store-bought or homemade no-knead dough works well.
- Eggs
- Milk
- Salt & pepper
- Country gravy – canned or packet gravy for convenience.
- Breakfast sausage – or substitute bacon, ham, or chorizo.
- Shredded cheese – cheddar, mozzarella, Monterey Jack, or a blend.
- Cornmeal – for dusting the sheet pan.
5 from 5 votes
Breakfast Pizza
By Erin Sellin
This satisfying breakfast pizza stacks favorite breakfast items on a crispy pizza crust. Baking in a sheet pan makes preparation quick and simple.
Prep: 10
Cook: 10
Servings: 6
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Ingredients
- 13.8 oz Pillsbury pizza crust
- 8 whole large eggs
- 1/4 cup milk
- Salt & Pepper to taste
- 1 cup country gravy
- 10 oz breakfast sausage
- 2 cups shredded cheesecheddar, mozzarella, Monterey Jack
- 1 Tablespoon cornmeal for dusting
Instructions
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Preheat the oven to 425ºF. Grease a large sheet pan, then sprinkle evenly with cornmeal and set aside.
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In a skillet over medium-high heat, cook the sausage, breaking it into small pieces, until fully cooked, about 6–7 minutes. Drain on paper towels.
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Open the pizza dough and press or roll it into the prepared pan into roughly a 14×10-inch rectangle. Dock the dough with a fork and par-bake for 7 minutes, until lightly golden.
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While the crust bakes, whisk the eggs with milk, salt, and pepper. Pour into the skillet and cook over medium heat, stirring frequently, until soft-scrambled. Remove from heat.
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Remove the par-baked crust from the oven. Spread the country gravy over the crust as the sauce, then top with the cooked sausage, scrambled eggs, and shredded cheese.
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Return to the oven and bake 8–9 minutes more, until the cheese is melted and the crust is golden. Remove, slice, and serve warm.
Nutrition
Serving: 1slice | Calories: 383kcal | Carbohydrates: 37g | Protein: 21g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Author: Erin Sellin
Prep Time: 10
Cook Time: 10
Course: Breakfast
Cuisine: American
Servings: 6
Calories: 383
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How to Make a Breakfast Pizza
- Cook the meat. Brown sausage in a skillet and drain on paper towels to remove excess grease.
- Prepare the crust. Dust the sheet pan with cornmeal, roll out the dough, dock with a fork, and par-bake at 425ºF for 7 minutes.
- Scramble the eggs. Whisk eggs with milk, season, and cook gently in the skillet until soft and fluffy.
- Assemble the pizza. Spread gravy over the baked crust, then top with sausage, eggs, and cheese.
- Bake. Return the pizza to the oven for 8–9 minutes at 425ºF, until the cheese melts and the crust is golden. Slice and serve.
Recipe Tips
- Dock the crust. Poking holes with a fork before par-baking prevents the crust from puffing up.
- Bake hot. A higher oven temperature helps produce a crisp crust—425ºF works well for this recipe.
- Add fresh garnishes after baking. Top with herbs, sliced avocado, or fresh greens once the pizza is out of the oven.
- Make individual pizzas. Divide the dough into smaller portions for personal-sized pies.
More Topping Ideas
- Other meats. Try cooked bacon, diced ham, spicy sausage, or chorizo.
- Add vegetables. Sauteed bell peppers, tomatoes, caramelized onions, mushrooms, or crispy potatoes or hashbrowns add flavor and texture.
- Different base. Use a white sauce or a traditional tomato sauce instead of gravy for a different take.
- Cheese variations. Crumbled feta or goat cheese make a tasty alternative or addition to shredded cheese.
- Fried eggs. Crack whole eggs over the assembled pizza and bake so the whites set while yolks remain runny.
- Tex-Mex twist. Top with jalapeños, salsa, and black beans for a southwest-inspired version.
Storing and Reheating Leftovers
- Refrigerate. Store leftover slices in an airtight container for up to 3 days once fully cooled.
- Reheat. Reheat in the oven for best texture and even warming.
More Breakfast Recipes
- Overnight French Toast Casserole
- Biscuits & Gravy Casserole
- Sourdough French Toast
- Breakfast Crunchwrap
- Cornmeal Pancakes