You know that moment when you whip up something simple, but it tastes like you spent hours in the kitchen? That’s exactly how I felt after making this sausage breakfast pizza. This creation is perfect for a busy weekday morning or a relaxing weekend brunch—I’ve done both! The combination of cheesy, savory goodness and a flaky crust makes it impossible not to fall in love with every bite.
Plus, it’s ridiculously easy to customize! I love how flexible it is because I can throw in my favorite toppings (or whatever I have in the fridge). If you’re like me and you enjoy a hearty breakfast with minimal fuss, this recipe will become a staple in your home.
Why You’ll Love This Recipe?
This breakfast pizza isn’t just delicious; it’s incredibly convenient and versatile. Here are all the reasons you’ll love it too!
1. Simple and Quick Preparation
Busy mornings? No problem! This recipe comes together in under 30 minutes, including prep and cook time. The use of store-bought crescent dough means less time in the kitchen and more time enjoying that first cup of coffee.
2. Versatile for Any Occasion
Whether you’re planning a fancy brunch or need a quick dinner idea, this dish works anytime. Breakfast for dinner? Yes, please! And it’s guaranteed to be a winner with the whole family.
3. Fully Customizable Toppings
Love veggies? Add bell peppers, mushrooms, or spinach. Prefer something spicier? Bring on the jalapeños and pepper jack cheese. The base recipe is so flexible that you can tailor it to everyone’s personal taste.
4. Crowd-Pleasing and Kid-Friendly
Kids love anything pizza, and this breakfast version is no exception. Plus, the cheesy, savory flavors are universally appealing. Slice it up and watch it disappear in minutes.
5. High-Protein Start to Your Day
Packed with eggs, cheese, and sausage, every slice provides a protein boost to keep you full and energized throughout the day.
Cooking Time
This recipe takes minimal time to prepare and cook, making it ideal for rushed mornings or lazy weekends.
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Ingredients
Here’s everything you’ll need to bring this recipe to life:
- Crescent dough
- Eggs
- Water
- Salt
- Black pepper
- Olive oil
- Breakfast sausage
- Monterey Jack cheese
- Cheddar cheese
- Green onions (optional)
- Hot sauce (optional)
Variations
One of the greatest things about this sausage breakfast pizza is how adaptable it is. Here are some tweaks to try out!
- Vegetarian Option: Omit the sausage and load it up with veggies like bell peppers, spinach, and mushrooms.
- Cheese Swaps: Try mozzarella, feta, or even a spicy pepper jack for a new twist.
- Protein Substitutions: Swap the pork sausage for turkey sausage, diced ham, or crispy bacon.
- Egg Style: If scrambled eggs aren’t your thing, you can crack your eggs right onto the pizza and bake until they’re perfectly cooked.
Equipment You’ll Need
- Baking Sheet: To bake the crust evenly.
- Nonstick Skillet: Perfect for scrambling eggs without sticking.
- Whisk: Helps achieve smooth, fluffy eggs.
- Fork: To prick the dough and prevent puffiness.
How to Make Sausage Breakfast Pizza?
Making this sausage breakfast pizza is as fun as eating it! Follow these easy steps, and you’ll be digging in soon.
Step 1. Prepare the Crust 🥖
Preheat your oven to 400°F and grease a baking sheet. Unroll the crescent dough and press it onto the pan, covering the edges. Use a fork to prick the dough and prevent it from puffing up too much. Bake for 7-8 minutes until it’s lightly golden.
Step 2. Cook the Sausage 🍳
While the crust bakes, cook your sausage in a skillet over medium heat. Break it into crumbles as it cooks to ensure even browning. Remove it from heat and set it aside.
Step 3. Scramble the Eggs 🥚
Whisk together the eggs, water, salt, and pepper in a small bowl. Heat olive oil in a nonstick skillet, pour in the egg mixture, and gently scramble over medium heat until slightly thickened.
Step 4. Assemble the Pizza 🍕
Spread the scrambled eggs evenly over the baked crust. Sprinkle the cooked sausage on top, followed by the shredded Monterey Jack and cheddar cheese.
Step 5. Bake, Garnish, and Serve ✨
Place the assembled pizza back in the oven for 5-7 minutes, or until the cheese is fully melted. Garnish with green onions and a drizzle of hot sauce if you like a kick. Slice into squares and serve warm!
Tips for Making the Recipe
Here are a few pro tips to ensure your breakfast pizza turns out perfectly every time!
- Don’t Skip the Pre-Bake: Pre-baking the crust ensures it doesn’t get soggy under all your delicious toppings.
- Use Freshly Grated Cheese: Pre-shredded cheese often has anti-clumping agents that prevent it from melting smoothly.
- Season the Eggs Well: A pinch of salt and pepper makes a world of difference in flavor. You can even add a dash of garlic powder for extra zest.
- Avoid Overcooking the Eggs: The eggs will cook a bit more in the oven, so removing them when slightly underdone is key.
How to Serve Sausage Breakfast Pizza?
Presentation counts even when it’s pizza! To make your dish extra inviting, slice it neatly into squares or wedges and plate it with fresh herbs sprinkled on top. Add a side of fresh fruit or crispy hash browns for a complete meal. You could also serve it as part of a brunch spread with mimosas or a fresh smoothie.
Nutritional Information
Here’s an approximate breakdown of one serving of sausage breakfast pizza (two slices):
- Calories: 450
- Protein: 17 grams
- Carbohydrates: 23 grams
- Fat: 33 grams
Make Ahead and Storage
Short on time? This breakfast pizza can be prepped in advance!
If you want to save time, prepare the sausage and scrambled eggs up to two days before assembling. Store both in airtight containers in the fridge until you’re ready to bake.
Leftover pizza? No problem! Refrigerate it in an airtight container for up to three days. Reheat individual slices in the oven or an air fryer to maintain the crisp crust and melty cheese. You can even freeze slices for up to a month; just be sure to wrap them tightly in foil before storing them in a freezer-safe bag.
Sausage Breakfast Pizza
You know that moment when you whip up something simple, but it tastes like you spent hours in the kitchen? That’s exactly how I felt after making this sausage breakfast pizza. This creation is perfect for a busy weekday morning or a relaxing weekend brunch—I’ve done both! The combination of cheesy, savory goodness and a flaky crust makes it impossible not to fall in love with every bite.
Ingredients
- Crescent dough
- Eggs
- Water
- Salt
- Black pepper
- Olive oil
- Breakfast sausage
- Monterey Jack cheese
- Cheddar cheese
- Green onions (optional)
- Hot sauce (optional)
Instructions
- Preheat your oven to 400°F and grease a baking sheet. Unroll the crescent dough and press it onto the pan, covering the edges. Use a fork to prick the dough and prevent it from puffing up too much. Bake for 7-8 minutes until it’s lightly golden.
- While the crust bakes, cook your sausage in a skillet over medium heat. Break it into crumbles as it cooks to ensure even browning. Remove it from heat and set it aside.
- Whisk together the eggs, water, salt, and pepper in a small bowl. Heat olive oil in a nonstick skillet, pour in the egg mixture, and gently scramble over medium heat until slightly thickened.
- Spread the scrambled eggs evenly over the baked crust. Sprinkle the cooked sausage on top, followed by the shredded Monterey Jack and cheddar cheese.
- Place the assembled pizza back in the oven for 5-7 minutes, or until the cheese is fully melted. Garnish with green onions and a drizzle of hot sauce if you like a kick. Slice into squares and serve warm!
Notes
- Don’t Skip the Pre-Bake: Pre-baking the crust ensures it doesn’t get soggy under all your delicious toppings.
- Use Freshly Grated Cheese: Pre-shredded cheese often has anti-clumping agents that prevent it from melting smoothly.
- Season the Eggs Well: A pinch of salt and pepper makes a world of difference in flavor. You can even add a dash of garlic powder for extra zest.
- Avoid Overcooking the Eggs: The eggs will cook a bit more in the oven, so removing them when slightly underdone is key.
