This Breakfast Pizza recipe is easy to make and one of the most delicious ways to start your day!

Pizza crust is piled high with our favorite breakfast toppings including sausage, bacon, green onions, eggs and of course heaps of cheese.

This is a grab-and-go breakfast that will bring everyone to the table!

Cheesy Breakfast Pizza on parchment paper

I am so excited to have partnered with Cabot Cheese to share this cheesy and delicious breakfast pizza!

Ingredients

My family loves a good pizza any time of day… including for breakfast! But what better way to bring pizza to the breakfast table than with one topped with eggs, sausage and heaps of cheese?!

    • CHEESE: For the perfect breakfast blend, I’ve topped this pizza with Cabot Pepper Jack for some kick and Cabot Extra Sharp Cheddar Cheese for a rich flavor!  Cabot cheeses are naturally lactose free, naturally aged and truly delicious! Cabot has been a co-operative for over 100 years! These cheeses really take the pizza to the next level by adding so much great flavor.
  • Ingredients for Homemade Pizza Sauce

 

  • CRUST:  Use store bought pizza crust to make this extra quick!
  • SAUCE: The cheeses add so much flavor to this recipe so we’ve just brushed the pizza with olive oil.

Raw Cheesy Breakfast Pizza

Breakfast Pizza Toppings

My favorite toppings are listed in the recipe but the possibilities are endless! Sneak in some extra veggies or use up your leftovers!

  • Meat: ham, Canadian bacon, ground beef
  • Veggies: jalapeños, mushrooms, potatoes (or leftover home fries), tomatoes, red onions

How To Make Breakfast Pizza

This homemade breakfast pizza is so simple to make in just a few easy steps!

    1. Brush prepared dough (or homemade dough) with a bit of olive oil and bake for about 7-8 minutes (or until lightly browned).
    2. Top dough and top with lightly scrambled eggs and remaining ingredients.
    3. Bake until the cheese is melted.

Top with a sprinkle of parsley and cut into squares for the perfect breakfast! Serve this with a fresh fruit salad.

Cheese and Cheesy Breakfast Pizza

Leftovers?

Leftover breakfast pizza can be treated just like a classic margherita pizza, all the way down to eating it cold if you want to!

Keep the slices stored flat in a zippered bag or a casserole dish covered with plastic wrap in the refrigerator. When ready to reheat, simply pop it in the microwave just like regular pizza!  Breakfast pizza, or any leftover pizza, is also a perfect lunchbox meal for the kids or an easy at work snack!

More Pizza-Inspired Recipes

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
slice of Breakfast Pizza
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Breakfast Pizza

Make this tasty breakfast pizza for a morning treat. Load it up with eggs, sausage, bacon and other tasty breakfast ingredients!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 slices
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Ingredients  

  • 1 can prepared pizza crust or homemade pizza dough
  • 2 tablespoons olive oil
  • ½ teaspoon dried basil
  • 6 eggs
  • 3 tablespoons milk
  • salt and black pepper to taste
  • 8 ounces ground pork sausage cooked and drained
  • ¼ cup cooked and crumbled bacon or bacon bits
  • 3 green onions sliced, divided
  • ¼ cup finely diced red bell pepper
  • 8 ounces Cabot Pepper Jack Cheese
  • 2 ounces Cabot Extra Sharp Cheddar Cheese

Instructions 

  • Preheat oven to 425°F.
  • With 1 tablespoon olive oil, grease a 10"x 15" baking sheet with a rim. Press dough into the pan and brush with remaining 1 tablespoon olive oil and sprinkle with basil. Bake 7-8 minutes or until lightly browned.
  • Meanwhile, whisk eggs, milk, and salt & pepper. Cook in a lightly oiled skillet over medium heat just until set, about 3-4 minutes. Eggs should be shiny and undercooked (they will cook more in the oven).
  • Sprinkle pizza with toppings and eggs. Sprinkle cheese on top. Bake an additional 8-10 minutes or until cheese is melted.
  • Optional: Broil the pizza for 1-2 minutes to brown the cheese on top.
  • Remove from the oven, sprinkle with parsley. Rest 2-3 minutes before serving.

Video

Notes

To Make with Whole Eggs (in place of scrambled)
  1. Sprinkle uncooked pizza crust with seasoning, sausage, bell pepper, green onions.
  2. Top with cheeses, creating 6 wells in the dough. Crack an egg into each cheese well.
  3. Bake 10-11 minutes for soft eggs, or 13-14 minutes for medium eggs, or until eggs have reached desired doneness.
 
5 from 34 votes

Nutrition Information

Calories: 321 | Carbohydrates: 2g | Protein: 19g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 179mg | Sodium: 507mg | Potassium: 195mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 692IU | Vitamin C: 7mg | Calcium: 295mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast
Cuisine American
Cheesy Breakfast Pizza with a title
Cheesy Breakfast Pizza with text
Cheesy Breakfast Pizza on a plate with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. This was great! Thank you for the recipe! I might try hollandaise sauce next time as a base or even to drizzle over.

  2. This is absolutely amazing!!! I make it for all the holiday breakfasts. Make 2! It always goes. Thank you so much for sharing this recipe!!! It is a new forever favorite!!!5 stars

    1. This breakfast pizza turned out fantastic. Here are a few things I would do differently. I would add two more eggs. Just didn’t seem like there were enough eggs on the pizza. I wanted this pre made to take to an early morning brunch and didn’t want to get up at 4 a.m. to assemble.  I made the crust first and then added the eggs, cheese, etc. to the crust.  All ingredients were room temperature.  The eggs made the crust soggy as I refrigerated it assembled overnight.
      I also will broil the pizza to melt the cheese and not put it back in the oven and bake it. I was fearful that the bottom of the crust was going to get overcooked. The two pieces I had left over and brought home I put in the toaster oven on “toast” and they were perfectly reheated.5 stars

  3. I made it was so good , the only thing I did different was ,I added some hollandaise sauce on it, thank you for the recipe.5 stars

  4. Hi Holly, I wanted to let you know that I made this Friday night for our dinner and it was a huge hit!! My husband loved it… so it’s definitely going into my keeper file. I still need to practice on the crust but that’s okay because it didn’t affect the wonderful taste of the breakfast pizza! Thanks again. :)5 stars

  5. This looks AMAZING!! :) And easy to make too… Do you use Pillsbury canned pizza crust in this recipe?? Would appreciate knowing so when I try it; I haven’t been able to get the same results as yours when using the canned crust; as far as the really nice edge that you have on yours!! Any help you could give me would be really appreciated! Thanks again.

    1. I did use Pillsbury in this recipe and have made it twice this week! My pan size is 10″ x 15″, here’s exactly how I prepared the crust.

    2. Place a bit of olive oil in the pan and use a pastry brush to oil the pan.
      Unroll the crust into the pan and gently press it to the edges pressing a little bit extra so it goes just above the rim of the pan.
      Gently roll the edges down to create a nice-looking edge. I slightly tucked it under in the corners and evened it out.
      Brush with olive oil and bake in a preheated oven for about 8 minutes. It may bubble up in the center a bit but since it’s not cooked through, you can gently press any bubbles down.
      Top with your favorite toppings, lots of yummy Cabot cheese and finish baking.
    3. I hope that helps! Let us know how it works out for you Tess!

      1. Thanks so much for all the information Holly!!! Very helpful!! Will definitely be trying it soon and let u know how much we liked it! :)5 stars

      2. Hi Holly,

        I made this for our dinner tonight, and it was a big hit! My hubby loved it! Definitely going into the “keeper” file even though my crust still needs practice. :) Thanks for another great recipe.5 stars

    4. This recipe looks amazing, I can’t wait to try it!
      What is the skillet you’re using to cook the eggs in?

      1. The skillet is one I bought at a local supermarket and it doesn’t have a brand name on it.