This High Protein Sausage & Egg Breakfast Pizza is a fun twist on your usual morning meal, mixing the hearty flavors of sausage, fluffy eggs, and melty cheese on a crispy pizza crust. It’s like all your favorite breakfast ingredients came together to make one tasty, satisfying dish that gives you plenty of energy to start the day.
I love making this pizza when I want something different but still filling. The combination of protein-rich sausage and eggs keeps me full for hours, and the pizza shape makes it easy to share or enjoy with the family. One little tip I’ve learned is to cook the sausage first so it gets just the right amount of crispiness before adding it on the pizza.
Serving this breakfast pizza with a side of fresh fruit or a simple green salad makes it feel like a special meal, perfect for weekends or brunch. It’s also great because you get all that delicious flavor without feeling weighed down—just a happy way to fuel your morning. Whenever I make this, it always gets smiles around the table!
Key Ingredients & Substitutions
Pizza Crust: A sturdy crust is key here to hold all the toppings. Store-bought works great for quick meals but homemade adds a personal touch. Try whole wheat or cauliflower crust for more fiber or low-carb options.
Sausage: Breakfast sausage adds rich flavor and protein. If you want less fat, turkey or chicken sausage are good substitutes. Vegetarian sausages can work too, just cook them well first.
Cheese: Mozzarella melts beautifully, giving a creamy texture, while cheddar adds sharpness. Feel free to mix with other melting cheeses like Monterey Jack or provolone for variety.
Eggs: Crack eggs directly on top for that sunny look and fresh taste. For a simpler option, scramble the eggs before adding, which makes baking a bit easier.
How Can I Get Perfect Eggs on My Breakfast Pizza?
Cooking eggs on pizza can be tricky because you want them cooked but not rubbery. Here’s what helps:
- Crack eggs onto the pizza just before baking for fresh yolks.
- Space eggs apart so they don’t merge.
- Bake at a high heat (425°F/220°C) to set whites quickly while keeping yolks runny.
- Check after about 10 minutes; if whites are set and yolks are still soft, it’s ready.
- If you prefer firmer yolks, bake a few minutes longer but watch closely.
Using fresh eggs also improves texture and flavor. If cracking eggs directly feels tricky, try cracking each into a small bowl first, then gently pour on pizza.
Equipment You’ll Need
- Oven – needed to bake the pizza evenly and get a crispy crust.
- Skillet or frying pan – perfect for cooking the sausage before adding it to the pizza.
- Baking sheet or pizza stone – helps bake the pizza base crisp and golden.
- Parchment paper – makes cleanup easier and prevents sticking.
- Spatula or wooden spoon – to break up and cook the sausage well.
- Knife – for chopping veggies and slicing the finished pizza.
Flavor Variations & Add-Ins
- Swap breakfast sausage with spicy chorizo for a bolder flavor that adds a nice kick.
- Add sautéed spinach or kale for extra veggies and a fresh green touch.
- Try feta or goat cheese instead of cheddar for a tangy, creamy twist.
- Top with sliced mushrooms or sun-dried tomatoes to bring earthiness and depth.
High Protein Sausage & Egg Breakfast Pizza Recipe
Ingredients You’ll Need:
Main Ingredients:
- 1 prepared pizza crust (store-bought or homemade, about 12 inches)
- 1/2 lb (225g) ground breakfast sausage
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2-3 whole eggs
Optional Ingredients:
- 1/4 cup diced bell peppers (for color and flavor)
- 1/4 cup finely chopped onions
- 1 tbsp olive oil (for cooking sausage)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives, chopped, for garnish
- 2 tbsp sour cream or Greek yogurt (to drizzle)
Time Needed:
This meal takes about 15-20 minutes to prep and cook. You’ll spend around 5-7 minutes cooking the sausage, a few minutes assembling the pizza toppings, then bake the whole thing for 10-12 minutes until the crust is crispy and eggs are set just right.
Step-by-Step Instructions:
1. Cook The Sausage:
Warm a skillet on medium heat and add the olive oil. Crumble the ground sausage into the pan and cook, stirring occasionally, until the sausage is browned and cooked through. This takes about 5 to 7 minutes. Drain any extra fat, then set the sausage aside.
2. Prepare The Pizza Base:
Place the pizza crust on a parchment-lined baking sheet or a pizza stone that’s been preheated in the oven set to 425°F (220°C). Evenly sprinkle both shredded mozzarella and cheddar cheeses over the crust to make a melty, cheesy layer.
3. Add Toppings & Eggs:
Scatter the cooked sausage over the cheese. If you like, add diced bell peppers and onions for extra flavor and color. Now, carefully crack each egg directly onto the pizza in different spots, keeping the yolks intact.
4. Season & Bake:
Lightly season the eggs with salt and freshly ground black pepper. Bake the pizza in your hot oven for about 10 to 12 minutes, or until the crust is golden, the cheese is bubbling, the egg whites are fully cooked, and the yolks still look a bit soft (or cooked to your preference).
5. Finish & Serve:
Take the pizza out of the oven and let it cool for a minute or two. Drizzle with sour cream or Greek yogurt if you like a creamy touch. Sprinkle fresh parsley or chives on top for a bright, fresh finish. Slice your breakfast pizza and enjoy warm!
Can I Use Frozen Sausage for This Recipe?
Yes! Just make sure to fully thaw the sausage in the fridge overnight before cooking. This helps it cook evenly and prevents extra moisture on the pizza.
What If I Don’t Have a Pizza Stone?
No worries! A regular baking sheet lined with parchment paper works perfectly fine. Just preheat the oven well and your crust will still come out crispy.
Can I Prepare This Pizza Ahead of Time?
You can cook the sausage and prep the toppings in advance, then assemble and bake the pizza just before serving for the best freshness. Avoid adding eggs until right before baking.
How Should I Store Leftovers?
Store any leftover pizza in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave until warmed through, to keep the crust crisp and eggs tasty.
