Ever stared into your fridge at 8 AM wondering why toast is so… boring? Same. That’s why I’m about to rock your breakfast world with something that combines two of life’s greatest pleasures: pizza and breakfast. This sausage breakfast pizza isn’t just “morning food on dough”—it’s the reason my family now thinks I’m some sort of breakfast wizard. Ready to upgrade from sad cereal to something that’ll make you excited to get out of bed?
Why This Recipe is Awesome
Let’s be real—breakfast pizza sounds like something you’d eat in college after making questionable life decisions. But this version? It’s legitimately good enough to serve to actual adults. The combination of savory sausage, creamy gravy base (instead of tomato sauce, because we’re breakfast rebels), and that perfect runny egg on top creates something magical.
What makes it truly awesome is its flexibility. Hosting brunch but have a vegetarian friend? A vegan cousin? A cheese-hating monster? This recipe adapts. Plus, you’ll look like you spent hours on it when really, you were half-asleep the whole time. The best part? It’s ready in under 30 minutes—because nobody has time for complicated cooking before coffee kicks in.
Sausage Breakfast Pizza
Ingredients
- 1 pre-made pizza dough refrigerated or room temperature
- 8 oz breakfast sausage pork, turkey, or plant-based
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup mozzarella cheese
- 4-6 eggs one per serving
- 2 green onions chopped
- Salt and pepper to taste
- Optional: diced bell peppers mushrooms, or spinach for added veggie power
Instructions
- Preheat your oven to 450°F (230°C). If using a pizza stone, put it in while preheating.
- Brown the sausage in a skillet over medium heat, breaking it into crumbles as it cooks (about 5-7 minutes).
- Transfer the cooked sausage to a paper towel-lined plate, leaving about 1 tablespoon of drippings in the pan.
- Make the gravy base by adding butter to the same skillet. Once melted, add flour and whisk constantly for 1 minute until it forms a paste.
- Slowly pour in the milk while whisking continuously to prevent lumps. Keep whisking until it thickens (about 3-4 minutes).
- Season the gravy with garlic powder, salt, and pepper.
- Roll out your pizza dough on a floured surface to your desired thickness.
- Transfer the dough to your baking sheet or pizza stone.
- Spread the gravy mixture evenly over the dough, leaving a 1/2-inch border for the crust.
- Sprinkle the cooked sausage over the gravy layer.
- Add cheese generously across the top.
- Create little wells in the cheese and carefully crack an egg into each one. (Pro tip: If you're nervous about shell fragments, crack each egg into a small bowl first)
- Bake for 12-15 minutes, or until the crust is golden, cheese is bubbly, and egg whites are set but yolks are still runny.
- Garnish with chopped green onions and freshly cracked black pepper.
- Slice and serve immediately while it's hot and the yolks are ready to create that perfect sauce.
Notes
- Dough temperature matters! Cold dough straight from the fridge will be harder to stretch, so let it sit at room temperature for about 30 minutes if possible.
- For a crispier crust, pre-bake the dough for 3-4 minutes before adding toppings.
- Don’t overload with toppings or the center won’t cook properly.
- If runny eggs aren’t your thing, you can scramble them and add as a topping before baking.
- The gravy will continue to thicken as it cools, so keep it slightly thinner than you think it should be.
Calories & Nutritional Info
- Calories per serving: Approximately 480-520 per slice (based on 6 slices)
- Protein: 22g
- Carbohydrates: 40g
- Fat: 28g
- Fiber: 1.5g
- Sugar: 3g
- Sodium: 890mg (varies depending on sausage type)
Common Mistakes to Avoid
- Overloading your pizza with toppings – I know you’re excited, but restraint is key unless you enjoy soggy dough.
- Setting your eggs too early – Add them about halfway through baking if you want truly runny yolks.
- Using cold ingredients on your dough – This creates condensation and soggy results. Nobody wants soggy breakfast pizza.
- Forgetting to flour your work surface – Unless you enjoy the special workout of prying sticky dough off your counter.
- Cutting the pizza immediately – Give it 2-3 minutes to set or watch your toppings slide off like they’re making a great escape.
Alternatives & Substitutions
- Vegetarian option: Use plant-based sausage or simply load up on sautéed vegetables.
- Vegan version: Plant-based sausage, vegan cheese, and skip the eggs or use a tofu scramble instead.
- No premade dough? Use large flour tortillas, naan bread, or English muffins for mini pizzas.
- Dairy-free: Use plant-based milk for the gravy and dairy-free cheese alternatives.
- Low-carb option: Use a cauliflower pizza crust.
- Feeling fancy? Add a drizzle of hot honey or maple syrup right before serving for a sweet-savory combo.
- No gravy mood? Use cream cheese as your base for a different but equally delicious breakfast vibe.
FAQs
Can I make this ahead of time?
You can prep components separately (cook the sausage, make the gravy), but I wouldn’t assemble until you’re ready to bake. Nobody wants soggy pizza, and that’s exactly what happens when gravy sits on dough too long. If you must, par-bake the crust for 5 minutes before adding toppings and refrigerating.
How do I know when the eggs are perfectly cooked?
The whites should be completely set with no translucent jiggle, while the yolks should still look glossy and slightly wobbly. Remember that eggs continue cooking a bit after you take the pizza out, so err on the side of underdone rather than overdone.
Can I freeze leftover breakfast pizza?
Technically yes, practically…maybe don’t? The eggs get weird and rubbery when frozen and reheated. If you must, wrap slices individually and reheat in a 350°F oven (not microwave) for the best shot at resurrection.
What if I don’t like runny eggs?
You have options! Scramble them first, use just egg whites, or simply omit them altogether. This is your breakfast pizza journey—I’m just your guide.
How do I make the crust extra crispy?
Brush the outer crust with olive oil or an egg wash before baking. You can also preheat your baking sheet or use a pizza stone for that restaurant-level crispiness.
Can I use biscuit dough instead of pizza dough?
Absolutely! Press it into a sheet pan, prebake for about 5 minutes, then add toppings. You’ll get something between a pizza and a breakfast casserole—which is not a bad place to be.
Is breakfast pizza actually better than regular pizza?
That’s like asking if dogs are better than cats—it depends who you ask. But yes, objectively, breakfast pizza is superior because you can eat it for breakfast, lunch, OR dinner without judgment.
Final Thoughts
This sausage breakfast pizza isn’t just a meal—it’s your new weekend tradition waiting to happen. It’s the reason people will “accidentally” stay over on Friday night. Whether you’re feeding a hungry family or just treating yourself to something that makes adulting feel worthwhile, this recipe delivers. Now go crack some eggs, melt some cheese, and become the breakfast hero you were always meant to be.
