Breakfast Pizza with Sausage, Egg, and Cheese

The concept of “breakfast for dinner” is a big umbrella. You can be eating traditional breakfast foods (pancakes, French toast) as your meal. Or you can experiment with foods inspired by these dishes, like savory waffles or hash brown casseroles.

Breakfast pizza falls into the latter category, but it’s honestly so good you might want to fire up the oven (or the grill) and make a batch for a weekend brunch as well.

This dish gets its inspiration from the ingredients and flavors of a classic sausage, egg, and cheese breakfast sandwich, but, ya know, make it pizza.

Breakfast pizza is savory, gooey, melty, and basically all the things you want when combining two of the world’s best hangover food cures.

Unlike regular pizza, I highly recommend eating this version piping hot—even the leftovers. You can still add ranch dressing if that’s your jam, though!

Start with the dough

I’m a little biased, but I think every good pizza starts with a batch of my foolproof beer pizza dough.

Seriously, you’ll always have tender, high-rising dough with my beer method. It’s a great beginner dough for cooks who are still getting comfortable with yeast.

And it only takes in five minutes to knead together, so you don’t need a lot of hands-on time to get it going.

Of course, you can always buy pre-made dough at your local pizza shop for the homemade taste without the effort. It’s more economical to make your own, but the trade-off is up to you.

Pile on the breakfast pizza toppings

I guess technically you could categorize these breakfast pizzas as white pizza, since we’re not putting any tomato sauce on our pies.

We are, however, adding two kinds of cheese—mozzarella and Cheddar—to get a gooey cheese pull in every bite.

While I love a square of good old American cheese product on my breakfast sandwiches, in this case, you need a blend of freshly shredded cheeses to really get the layers of flavor going.

Yes, I do recommend grating blocks of cheese in this instance. As much as I love bags of pre-shredded cheese for their convenience, each little shred in those bags is coated with cellulose, an edible non-caking agent.

This stops those little cheese shreds from completely melting and bonding to one another, and on this pizza, we really want a wonderful melted mélange of flavor.

Blended in with the cheese is browned and crumbled sausage. I like to use Impossible Savory Sausage—they’re not paying me to say this, but I absolutely think the flavor and texture is uncannily like the real thing.

But you can pick your favorite regular or plant-based sausage blend, whether that be an Italian-spiced loose sausage with fennel or a maple-flavored option.

The crowning glory to this breakfast pizza is the egg. Added midway through the pizza baking process, you get that authentic over easy-to-medium yolk with a perfectly set white.

The runny yolk is always key to a breakfast sandwich, in my estimation. But if that’s a food that freaks you out, check out an alternative in the Variations section below.

Oh, but there’s one more thing hidden under all of these tasty toppings. The one ingredient I’m adding here that you won’t necessarily find in a breakfast sandwich is baby spinach.

What can I say? I want some greens on my pizza, and I love it when the leaves get nice and crispy with all that good cheese and sausage oil happening.

Breakfast Pizza Variations

Just as with egg and cheese breakfast sandwiches, it’s always fun to play around with additions and ingredient swaps.

Instead of sausage, you can try:

• cooked bacon (regular or plant-based)
• crumbled and browned chorizo (regular or plant-based)
• chopped slices of BBQ mushroom bacon
• prosciutto or speck
• sliced mild or spicy soppressata

You can also substitute other tender small greens like baby kale or arugula for the spinach. I love topping pizzas with arugula after baking them for contrast as well.

And for the runny yolk haters, here’s your substitute:

1. Scramble the eggs using your preferred fat (oil or butter) before assembling the pies. You can do this while you’re cooking the sausage.
2. Let the scrambled eggs cool slightly while you shape the dough.
3. Spread a layer of scrambled eggs over the spinach before adding the mozzarella.

Continue to Content

Sausage, Egg, and Cheese Breakfast Pizza

Yield: 4 personal pizzas

Prep Time: 30 minutes

Cook Time: 40 minutes

Additional Time: 2 hours

Total Time: 3 hours 10 minutes

Breakfast pizza topped with sausage, egg, and two kinds of cheese gives you a pizza with all the flavors of a classic breakfast sandwich. Make it vegetarian with plant-based sausage!

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Ingredients

• 1 batch beer pizza dough or store-bought dough
• 3/4 pound loose sausage (regular or plant-based), or 1 (14-ounce) roll Impossible Savory Sausage
• all-purpose flour for stretching the dough
• cornmeal for the pizza peel
• about 2 cups (3 ounces) baby spinach
• 1 pound (16 ounces) block mozzarella cheese, coarsely shredded
• 1/4 pound (4 ounces) block Cheddar cheese, coarsely shredded
• 8 large eggs

Instructions

1. Make the pizza dough and let it rise for 2 hours, if you're doing it from scratch. If you are using store-bought dough, let it fully come to room temperature.
2. While the dough rises or warms to room temperature, preheat the oven to 500 degrees for 30-45 minutes with a pizza stone or Baking Steel placed on the lower rack of the oven.
3. (You can also make these pizzas on the grill if desired. Follow the prep instructions below and just slide them onto the grill instead of into the oven.)
4. Sprinkle a pizza peel with a generous pinch of cornmeal, spreading it out evenly across the surface of the peel.
5. On a clean, floured work surface (such as a Roul'pat), divide the risen/room temperature dough into 4 pieces.
6. One piece at a time, shape the dough into a round.
7. Dimple it with your fingers on the flour-dusted work surface to start pushing it out into a flat disc.
8. When the dough round is about 8 inches in diameter and no more than 1 inch thick, gently pick it up.
9. Drape the dough over the knuckles of both hands and gently pull as you shimmy the dough to stretch it. This takes practice, so don't be angry if your first attempts are more rectangular than round. It still tastes amazing.

Assemble and bake the pizzas:

1. Place the dough on the prepared pizza peel.
2. Spread a handful (about 1/2 cup) of baby spinach leaves across the dough, then top with 1/4 of the mozzarella.
3. Sprinkle 1/4 of the cooked sausage over the mozzarella, then sprinkle 1/4 of the Cheddar on top.
4. Carefully slide the pizza onto the prepared stone or Baking Steel.
5. Bake for 5 minutes, and while that's going on, crack 2 eggs into 2 separate small bowls. You want them ready to go!
6. After 5 minutes, open the oven and carefully pour the eggs onto the pizza, making sure to space them evenly.
7. Bake for about 5 minutes more, until the pizza crust and cheese are browned and bubbling, the whites of the eggs are set and the yolks are firm at the edges but still soft in the center.
8. Transfer the pizza to a rack and repeat with the remaining pizza dough and toppings.
9. Slice the pizzas as desired and serve.

Recommended Products

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  Silpat Roul'Pat Non-Stick Silicone Countertop Work Station
• 
  Baking Steel - The Original Ultra Conductive Pizza Stone (14"x16"x1/4")

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1384Total Fat: 76gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 40gCholesterol: 451mgSodium: 1905mgCarbohydrates: 129gFiber: 9gSugar: 4gProtein: 45g

The nutritional information above is computer-generated and only an estimate.

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