This breakfast pizza recipe is topped with scrambled eggs, bacon, and sausage. It’s sprinkled with loads of melty cheese on a ready-made pizza crust.
I am so excited to have partnered with Cabot Cheese to share this breakfast pizza!
Holly’s Recipe Highlights
- Flavor: Breakfast pizza has all of the flavors of a traditional breakfast in one cheesy bite.
- Technique: Ensure the eggs are glossy and lightly scrambled as they’ll cook more in the oven.
- Recommended tools: I bake this pizza in a 10×15-inch pan. You can use a different sized pan according to the package or recipe for your dough.
- Time-Saving Tips: Purchase cooked sausage or bacon to save time. Pre-shredded cheese works well in this recipe.
Ingredient Tips for Breakfast Pizza
- Pizza Crust: Buy a can or ball of pizza crust or make homemade pizza crust.
- Meat: Use sausage, bacon, or even ham.
- Veggies: Bell pepper is added for flavor, but you can skip it or use different veggies such as mushrooms or spinach. Pre-cook any vegetables that contain a lot of water (such as mushrooms).
- Cheese: I use a combination of Cabot Pepper Jack and Cabot Extra Sharp Cheddar Cheese, but just one or the other works well since both have a lot of flavor.
Variations
- Got leftover taco meat? Go south of the border and add chopped avocadoes, guacamole, or a drizzle of salsa.
To Replace Scrambled Eggs with Whole Eggs
Make single-serve portions of breakfast pizza by making 6 wells on top of the pizza and cracking an egg into each well. Bake 10-11 minutes for soft eggs or 13-14 minutes for medium eggs or until eggs have reached desired doneness. The eggs will continue to cook once removed from the oven, so be sure to undercook them a little bit.
Storing and Reheating
Keep leftovers in a covered container in the refrigerator for up to 3 days. Enjoy it cold or reheat slices in the microwave.
Freeze leftover slices between layers of parchment paper and wrapped in plastic wrap. Place the wrapped slices in a zippered bag and freeze for up to two months. Thaw slices in the microwave or wrap them in foil and pop them in the toaster oven.
Best Breakfast Ideas
Did you make this Breakfast Pizza recipe? Leave a comment and a rating below.
Breakfast Pizza
Equipment
Ingredients
Eggs
- 2 tablespoons olive oil
- ½ teaspoon dried basil
- 6 eggs
- 3 tablespoons milk
- salt and black pepper to taste
For Assembly
- 1 can prepared pizza crust or homemade pizza dough
- 8 ounces ground pork sausage cooked and drained, or ¼ cup cooked and crumbled bacon
- 3 green onions sliced, divided
- ¼ cup finely diced red bell pepper
- 8 ounces Cabot Pepper Jack Cheese shredded
- 2 ounces Cabot Extra Sharp Cheddar Cheese shredded
- 1 tablespoon chopped fresh parsley optional
Instructions
- Preheat oven to 425°F.
- Grease a 10×15-inch rimmed baking sheet with 1 tablespoon olive oil. Press the dough onto the pan and brush it with the remaining 1 tablespoon olive oil. Sprinkle with basil. Bake for 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 glossy and slightly undercooked (they will cook more in the oven).
- Add the egg to the pizza along with the sausage or bacon, green onion, and bell pepper. Sprinkle the cheese on top.
- Return the pizza to the oven and bake for an additional 8-10 minutes or until the cheese is melted. If desired, broil for 1-2 minutes to brown the cheese on top.
- Remove from the oven, sprinkle with parsley if using. Rest 2-3 minutes before serving.
Video
Notes
- Sprinkle uncooked pizza crust with seasoning, sausage, bell pepper, green onions.
- Top with cheeses, creating 6 wells in the dough. Crack an egg into each cheese well.
- Bake 10-11 minutes for soft eggs, or 13-14 minutes for medium eggs, or until eggs have reached desired doneness.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
we LOVED this! I made two on our square pans in my ninja toasteroven. one was like your recipe except no red pepper. second pizza I added cream cheese on baked crust and added some mozzarella cheese too.
also used sauted yellow onions instead of green onions. both were delicious but I liked the added crm cheese one better. yet another big win on one of your recipes!
That sounds delicious, Andrea! Thanks for sharing.
I would love to try this recipe, but in Canada I can’t get those cheeses. Any suggestions for substitutions?
Stephanie, you can use any brand of pepper jack or extra sharp cheddar.
This was great! Thank you for the recipe! I might try hollandaise sauce next time as a base or even to drizzle over.
That would be delicious Candlle! I am so glad you enjoyed this recipe.
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!!!
You’re welcome Georgianna! Glad you live the pizza enough to make two!!
Love this can you make ahead and freeze it?
I haven’t tried freezing this but I do think it would work.
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.
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.
Adding hollandaise is a great idea Ginette!
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. :)
I’m going to try this with a Cauliflower crust
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.
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.
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.
I hope that helps! Let us know how it works out for you Tess!
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! :)
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.
This recipe looks amazing, I can’t wait to try it!
What is the skillet you’re using to cook the eggs in?
The skillet is one I bought at a local supermarket and it doesn’t have a brand name on it.