Breakfast Pizza with Scrambled Eggs, Cheese, and Toppings

Quick Recipe Version (TL;DR)

• Yield: 1 (12-inch) breakfast pizza (4 servings)
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes

Quick Ingredients

• 1 lb (454 g) refrigerated pizza dough
• 1 tbsp olive oil
• 6 large eggs
• 2 tbsp (30 ml) milk
• 3/4 tsp kosher salt, divided
• 1/4 tsp black pepper
• 8 oz (225 g) breakfast sausage, cooked and crumbled
• 1/2 cup (75 g) diced bell pepper
• 1/4 cup (35 g) diced red onion
• 1 cup (30 g) baby spinach
• 1 1/2 cups (150 g) shredded mozzarella
• 1/2 cup (50 g) shredded sharp cheddar
• 2 tbsp grated Parmesan
• 2 tbsp chopped chives (optional)

Do This

• 1. Heat oven to 475°F (245°C) with a sheet pan inside.
• 2. Cook sausage; sauté pepper and onion 3 minutes; wilt spinach 30 seconds.
• 3. Whisk eggs + milk + salt/pepper; scramble until just set (still glossy).
• 4. Stretch dough to 12 inches on parchment; brush with oil; par-bake 7 minutes.
• 5. Top with mozzarella, eggs, sausage, veggies, cheddar, and Parmesan.
• 6. Bake 8–10 minutes until cheese melts and crust is browned; rest 2 minutes, slice, finish with chives.

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Why You’ll Love This Recipe

• It’s a full breakfast (eggs, cheese, and hearty toppings) in sliceable, shareable form.
• Par-baking the crust keeps it crisp under the eggs and toppings.
• Easy to customize with your favorite breakfast meats or vegetables.
• Great for weekend brunch, meal prep, or breakfast-for-dinner.

Grocery List

• Produce: 1 bell pepper, 1 small red onion, baby spinach, chives (optional)
• Dairy: 6 large eggs, milk, shredded mozzarella, shredded sharp cheddar, grated Parmesan
• Meat: breakfast sausage (or bacon/ham as a swap)
• Pantry: refrigerated pizza dough, olive oil, kosher salt, black pepper, flour or cornmeal (for shaping)

Full Ingredients

Crust

• 1 lb (454 g) refrigerated pizza dough (1 standard tube/ball)
• 1–2 tsp all-purpose flour or cornmeal, for dusting (optional but helpful)
• 1 tbsp olive oil

Scrambled Eggs

• 6 large eggs
• 2 tbsp (30 ml) milk
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Breakfast Toppings

• 8 oz (225 g) breakfast sausage, cooked and crumbled
• 1/2 cup (75 g) bell pepper, diced (any color)
• 1/4 cup (35 g) red onion, diced
• 1 cup (30 g) baby spinach
• 1/4 tsp kosher salt (for the vegetables)

Cheese and Finish

• 1 1/2 cups (150 g) shredded mozzarella
• 1/2 cup (50 g) shredded sharp cheddar
• 2 tbsp grated Parmesan
• 2 tbsp chopped chives (optional)
• Optional for serving: hot sauce or salsa

Step-by-Step Instructions

Step 1: Preheat the oven and set up your pan

Place a rimmed sheet pan (or pizza stone, if you have one) in the oven and preheat to 475°F (245°C). Preheating the pan helps the crust start crisping the moment it hits the heat.

Lay out a piece of parchment paper (at least 13 inches wide) for shaping the dough. It makes transferring the pizza much easier.

Step 2: Cook the sausage until browned

In a large skillet over medium-high heat, cook the breakfast sausage until browned and cooked through, 6–8 minutes, breaking it into small crumbles.

Use a slotted spoon to transfer sausage to a plate. If there’s more than about 1 tablespoon of grease in the pan, carefully drain off the extra (a little is helpful for flavor, but too much can make the pizza greasy).

Step 3: Sauté the vegetables (quickly)

Add the diced bell pepper and red onion to the same skillet. Sauté over medium heat until slightly softened, 3 minutes. Stir in the spinach and cook just until wilted, 30 seconds.

Season the vegetables with 1/4 tsp kosher salt, then remove from heat.

Step 4: Scramble the eggs soft (they’ll finish in the oven)

In a bowl, whisk together the eggs, milk, 1/2 tsp kosher salt, and black pepper until well combined.

Wipe out the skillet if it looks overly greasy, then melt a small knob of butter if desired (optional). Cook eggs over medium-low heat, stirring gently with a spatula, until just set but still glossy, 2–3 minutes. They should look slightly underdone; they will finish cooking on the pizza in the oven.

Step 5: Shape the dough and par-bake the crust

On the parchment, stretch or roll the dough into a 12-inch round (it’s fine if it’s a little rustic). If the dough keeps springing back, let it rest 5 minutes, then try again.

Brush the surface lightly with 1 tbsp olive oil. Carefully slide the parchment with the dough onto the preheated sheet pan.

Par-bake at 475°F (245°C) for 7 minutes, until the top looks set and the crust just begins to turn pale golden.

Step 6: Assemble the breakfast pizza

Remove the crust from the oven. Sprinkle on 1 cup (100 g) of the mozzarella first (this helps create a “barrier” so the crust stays crisp).

Evenly distribute the scrambled eggs, sausage crumbles, and sautéed vegetables over the pizza. Top with the remaining 1/2 cup (50 g) mozzarella, all of the cheddar, and the Parmesan.

Step 7: Bake until melted and sliceable

Return the pizza to the oven and bake at 475°F (245°C) until the cheese is melted and the crust is browned, 8–10 minutes.

Let the pizza rest for 2 minutes (this helps the eggs and cheese set so slices hold together). Finish with chopped chives, slice, and serve with hot sauce or salsa if you like.

Pro Tips

• Keep the eggs slightly underdone in the pan. If you fully cook them first, they can turn dry after the second bake.
• Par-bake the crust. This is the simplest way to avoid a soggy center under the eggs and toppings.
• Use low-moisture shredded mozzarella. Fresh mozzarella releases more water and can soften the crust.
• Drain cooked sausage well. Excess grease can pool and make the pizza heavy.
• Don’t overload the toppings. Too much on top can prevent the center from heating through evenly in the short bake time.

Variations

• Bacon, tomato, and scallion: Swap sausage for 6 slices bacon (cooked and crumbled). Add 1/2 cup diced tomato after baking (so it stays fresh).
• Veggie-packed: Skip the sausage and use 1 cup sliced mushrooms (sauté 5 minutes) plus 1/2 cup chopped broccoli florets (steam or microwave until crisp-tender first).
• Spicy Southwest: Use pepper jack instead of cheddar and add 1/2 cup diced jalapeño (fresh or pickled). Serve with salsa.

Storage & Make-Ahead

Cool leftovers to room temperature (about 20–30 minutes), then store slices in an airtight container in the refrigerator for up to 3 days. Reheat on a sheet pan at 375°F (190°C) for 8–10 minutes, or until hot and the crust re-crisps.

For freezing, wrap individual slices tightly and freeze for up to 2 months. Reheat from frozen at 375°F (190°C) for 12–15 minutes.

Make-ahead tip: Cook the sausage and vegetables up to 2 days ahead and refrigerate. Scramble the eggs fresh for best texture.

Nutrition (per serving)

Approximate per serving (1/4 pizza): 520 calories, 27 g protein, 42 g carbs, 27 g fat, 2 g fiber, 980 mg sodium.