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Ready to spice up your morning? This Breakfast Pizza is a fun, baked delight that pairs fluffy eggs, savory sausage, crisp vegetables, and melted shredded cheese on an easy homemade or store-bought dough—all ready in about 30 minutes.
Breakfast Pizza brings together the best of breakfast and pizza in one slice. Think of it as your favorite Sunday morning brunch turned into a handheld feast. Instead of marinara, we’re using lightly seasoned eggs, herbs, and a sprinkle of veggies for a colorful, protein-packed start. I first whipped this up on a lazy weekend when my grandkids wanted something different than pancakes. It hit the spot—warm oven steam drifting through the kitchen, gooey cheese stretching as you pull apart a slice… pure joy. Plus, by swapping in turkey bacon or turkey sausage and adding bell peppers, you get extra nutrients without feeling weighed down.
Why You’ll Love This Breakfast Pizza
* Ready in under 30 minutes—perfect for brunch or busy mornings
* Customizable toppings let you sneak in extra veggies or swap proteins
* High-protein start (about 15 g per slice) keeps you fueled for hours
* Homemade or store-bought dough works—no stress
* Kid-approved crowd-pleaser (yes, even picky eaters love it)
* Oven-baked for crisp edges and melty cheese every time
* Great for weekend gatherings, potlucks, or casual get-togethers
* Versatile—use leftover ham, spinach, or mushrooms for zero waste
Ingredients for Breakfast Pizza
• 1 (12-inch) pizza dough ball (homemade—see my dough tutorial—or Trader Joe’s brand)
• 1 tbsp olive oil (plus extra for brushing crust)
• 4 large eggs, beaten (farm-fresh if you can!)
• ½ cup diced breakfast sausage, cooked and crumbled (swap for bacon or turkey sausage)
• 1 cup shredded cheddar cheese (or half cheddar, half mozzarella)
• ¼ cup grated Parmesan (freshly grated, not the can)
• ½ cup diced bell peppers (mix red, yellow, or green)
• ¼ cup finely chopped red onion
• 1 tbsp fresh chives or parsley, chopped (for garnish)
• Salt & pepper to taste
Tips:
- Use whole-milk eggs for extra creaminess.
- Bell peppers dry out less if you pat them on paper towels first.
- For a lighter crust, look for dough made with whole-wheat flour (Bob’s Red Mill is a nice brand).
Directions
1. Preheat your oven to 425°F. If you have a pizza stone, place it on the middle rack—this helps the crust crisp up beautifully.
2. On a lightly floured surface, roll out the dough into a 12-inch circle (or rectangle if you prefer). Transfer it to a parchment-lined baking sheet or a pizza peel dusted with cornmeal.
3. Brush the crust edge with olive oil. Slide the dough into the oven (or onto the preheated stone). Par-bake for 5–7 minutes until it just begins to turn golden—this prevents a soggy center.
4. While the crust bakes, scramble the eggs in a nonstick skillet over medium heat. Season with salt and pepper; cook until just set but still moist. Scoop them off heat a bit early since they’ll finish cooking on the pizza.
5. Remove crust from oven. Layer the eggs evenly, then sprinkle the cooked sausage (or bacon), diced peppers, and onions on top. Follow with shredded cheddar and grated Parmesan.
6. Pop the pizza back in the oven for 8–10 minutes, or until the cheese is bubbly and the crust edges are golden brown. Keep an eye on it—cheese can brown quickly.
7. Slide the finished pizza onto a cutting board. Let it rest for 2 minutes (this helps the cheese set). Scatter fresh chives or parsley over the top, slice, and serve hot.
8. Tip: For extra crispiness, finish under your broiler for 30 seconds—just don’t walk away!
Servings & Timing
Yield: 8 slices (serves 4–6)
Prep Time: 15 minutes (10 if using store-bought dough)
Cook Time: 15–17 minutes
Total Time: About 30 minutes from fridge to table
Variations
• Swap sausage for crumbled chorizo and add jalapeños for a Mexican spin.
• Use spinach, artichoke hearts, and feta for a Greek-style breakfast pizza.
• Go vegetarian: replace meat with sautéed mushrooms, zucchini, or broccoli florets.
• Try a low-carb twist: use a cauliflower crust and turkey bacon.
• Make it vegan: tofu scramble, dairy-free cheese, and a drizzle of vegan aioli.
Storage & Reheating
Store leftover slices in an airtight container in the fridge for up to 3 days. To freeze, wrap each slice in plastic wrap, then foil—freeze up to 1 month. Thaw slices overnight in the fridge. Reheat on a baking sheet at 350°F for 8–10 minutes, or warm on a skillet over medium heat for that fresh-baked crisp. Make-ahead tip: par-bake the crust and store it wrapped; assemble and bake just before serving.
Notes
Experimenting taught me that excess moisture from veggies can make the crust soggy—so pat mushrooms and peppers dry. If you like a snappier crust, a pizza stone is a game-changer. Rolling the dough too thin can cause burnt edges, so aim for ¼-inch thickness. Finally, don’t skip the rest time after baking; it keeps your toppings in place and makes slicing tidier.
FAQs
Q: Can I use egg whites only?
A: Absolutely. Swap two whole eggs with four egg whites for a lighter, lower-fat option.
Q: What’s the best cheese blend?
A: Sharp cheddar plus mozzarella gives you gooey pull and tangy flavor—can’t go wrong.
Q: How do I make the crust crisp without a pizza stone?
A: Place your baking sheet on the bottom rack while preheating, then bake directly on that hot sheet.
Q: Can I prep toppings a day ahead?
A: Yes—cook sausage, chop veggies, and store everything in sealed containers in the fridge.
Q: My eggs overcook on the pizza—help!
A: Slightly under-cook them in the skillet; they’ll finish on the pizza without drying out.
Q: Any gluten-free dough recommendations?
A: Look for Bob’s Red Mill Gluten Free Pizza Crust mix or try an almond-flour crust recipe.
Conclusion
This homemade Breakfast Pizza is a crowd-pleaser that’s both easy and versatile—crispy crust, fluffy eggs, melty cheese, and your favorite toppings, all in one. Give this recipe a try, leave a comment below with your favorite twist, or snap a pic and tag me on Instagram. For more morning delights, check out my Veggie Frittata or Sweet Potato Hash recipes—you’ll find plenty of weekend inspiration here!
Breakfast Pizza
Ingredients
- Salt & pepper to taste
Instructions
- Preheat your oven to 425°F. If you have a pizza stone, place it on the middle rack—this helps the crust crisp up beautifully.
- On a lightly floured surface, roll out the dough into a 12-inch circle (or rectangle if you prefer). Transfer it to a parchment-lined baking sheet or a pizza peel dusted with cornmeal.
- Brush the crust edge with olive oil. Slide the dough into the oven (or onto the preheated stone). Par-bake for 5–7 minutes until it just begins to turn golden—this prevents a soggy center.
- While the crust bakes, scramble the eggs in a nonstick skillet over medium heat. Season with salt and pepper; cook until just set but still moist. Scoop them off heat a bit early since they’ll finish cooking on the pizza.
- Remove crust from oven. Layer the eggs evenly, then sprinkle the cooked sausage (or bacon), diced peppers, and onions on top. Follow with shredded cheddar and grated Parmesan.
- Pop the pizza back in the oven for 8–10 minutes, or until the cheese is bubbly and the crust edges are golden brown. Keep an eye on it—cheese can brown quickly.
- Slide the finished pizza onto a cutting board. Let it rest for 2 minutes (this helps the cheese set). Scatter fresh chives or parsley over the top, slice, and serve hot.
- Tip: For extra crispiness, finish under your broiler for 30 seconds—just don’t walk away!
