Ultimate Breakfast Pizza Recipe (Easy Sheet Pan Version!)
There’s something deeply satisfying about waking up to the smell of bacon and cheese melting in the oven—especially when it’s all piled onto a crispy pizza crust. This breakfast pizza has been my go-to for lazy Saturday mornings, holiday brunches, and those chaotic school mornings when I need something substantial that everyone will actually eat without complaint.
What makes this recipe a keeper? It’s the combination of a golden, pre-baked crust layered with creamy sausage gravy (yes, gravy!), fluffy scrambled eggs, crispy bacon, and a generous blanket of melted cheese. Unlike traditional breakfast dishes that require multiple pans and constant attention, this sheet pan wonder lets you assemble everything on one surface and pop it in the oven. The result is a hearty, savory breakfast that tastes like you spent hours in the kitchen—but didn’t.
I’ve tweaked this recipe over the years after countless iterations and feedback from my kids (my toughest critics). The secret? Pre-baking the crust so it stays crispy, cooking the eggs just slightly underdone since they’ll finish in the oven, and not being shy with the cheese. Trust me on that last one.
Whether you’re feeding a crowd for Christmas morning, prepping breakfasts for the week ahead, or just craving something more exciting than cereal, this breakfast pizza delivers on all fronts.
⏰ Time Information
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 8 slices (6-8 people)
🥘 Ingredients
For the Crust:
- 1 tube (13.8 oz) refrigerated pizza crust (or 2 packages of 6.5 oz pizza crust mix)
- 2 tablespoons olive oil
- Nonstick cooking spray
For the Toppings:
- 8 large eggs
- 1/3 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 8-10 slices bacon, cooked and crumbled (or 1 cup store-bought bacon bits)
- 1 lb breakfast sausage, cooked and crumbled
- 2 cups shredded cheese (I use a mix of sharp cheddar and mozzarella)
- 1/2 cup shredded Parmesan cheese (optional, for extra flavor)
For the Gravy (Optional but Amazing):
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- Salt and pepper to taste
- 1/2 cup cooked breakfast sausage crumbles (fold in at the end)
Substitution Notes:
- Crust: Crescent roll dough sheets work beautifully—just press the seams together firmly. For a thicker crust, use a 9×13-inch pan instead of a full sheet pan.
- Meat: Swap bacon for diced ham, or use turkey sausage for a lighter option.
- Cheese: Try pepper jack for heat, Gouda for smokiness, or a Mexican blend for southwest flair.
- Vegetables: Add sautéed bell peppers, onions, mushrooms, or fresh spinach for extra nutrition.
👩🍳 Instructions
Step 1: Prep the Crust
Preheat your oven to 425°F. Spray a large baking sheet (about 10×15 inches) with nonstick cooking spray. Unroll the pizza dough and stretch it gently to fit the entire pan, working it into the corners. If it springs back, let it rest for a couple minutes—dough can be stubborn like that.
Brush the entire surface with olive oil, then grab a fork and poke holes all over the dough. This keeps it from puffing up like a balloon in the oven (learned that the hard way). Bake on the middle rack for 7-8 minutes until it’s just starting to turn light golden. Don’t skip this pre-bake—it’s the difference between crispy and soggy.
Step 2: Cook the Bacon and Sausage
While the crust bakes, cook your bacon however you prefer. I lay mine on a parchment-lined baking sheet and bake at 400°F for 20-25 minutes—less mess, crispy results. Once cool enough to handle, crumble or chop it.
In a skillet over medium heat, brown the breakfast sausage, breaking it into small crumbles as it cooks. Drain the excess fat and set aside. If you’re making the gravy (highly recommend), reserve about 1/2 cup of the cooked sausage to fold in later.
Step 3: Make the Scrambled Eggs
In a medium bowl, whisk together eggs, milk, salt, and pepper for at least 2 minutes—this incorporates air and makes them fluffier. Heat a large skillet over medium-low heat and add the butter. Once melted, pour in the egg mixture.
Here’s the trick: cook them low and slow, stirring gently with a spatula. You want soft, slightly wet curds—they’ll continue cooking in the oven. When they’re about 80% done (still a bit glossy), remove from heat. Overcooked eggs turn rubbery when reheated.
Step 4: Make the Gravy (Optional)
If you’re going the gravy route, melt 3 tablespoons of butter in a skillet over medium-high heat. Whisk in the flour and cook for about 1 minute until the mixture loses its raw flour smell. Slowly pour in the milk while whisking constantly to avoid lumps. Keep whisking until the gravy thickens to your desired consistency, about 3-4 minutes. Season with salt and pepper, then fold in the reserved sausage crumbles.
Step 5: Assemble the Pizza
Once your crust is pre-baked and cooled slightly, it’s assembly time. Spread the sausage gravy evenly over the crust (if using), or leave it plain if you prefer. Layer on the scrambled eggs, spreading them out to cover most of the surface. Sprinkle the cooked sausage and bacon evenly over the eggs. Now comes the fun part—cover everything with both kinds of shredded cheese. Don’t be stingy here; the cheese holds everything together and creates those crispy, golden edges we’re after.
Step 6: Final Bake
Pop the assembled pizza back into the 425°F oven (or increase to 475°F if you used that temperature for pre-baking) for 10-12 minutes, until the cheese is melted, bubbly, and starting to brown in spots. Let it cool for about 5 minutes before slicing—this helps everything set up so your slices don’t fall apart.
💡 Tips & Variations
Chef’s Tips:
- Make-Ahead Magic: Assemble the entire pizza the night before, cover tightly with plastic wrap, and refrigerate. In the morning, just pop it in the oven—add an extra 2-3 minutes to the bake time since it’s cold.
- Freeze for Later: This pizza freezes beautifully! After baking, cool completely, slice, and wrap individual pieces in plastic wrap, then store in a freezer bag for up to 3 months. Reheat in the air fryer at 400°F for 5-7 minutes straight from frozen.
- Avoid Sogginess: The pre-bake is non-negotiable. Also, make sure your scrambled eggs aren’t too wet, and don’t skip draining the sausage grease.
- Crispy Bottom: For an extra-crispy crust, use a perforated pizza pan or place a baking stone in the oven while it preheats.
Flavor Variations:
- Southwest Style: Use pepper jack cheese, add diced green chiles, black beans, and top with fresh cilantro and salsa after baking.
- Veggie-Loaded: Skip the meat and load up with sautéed mushrooms, bell peppers, onions, spinach, and cherry tomatoes.
- Hash Brown Base: Before adding toppings, spread a layer of thawed hash browns over the pre-baked crust for extra heartiness.
- White Pizza: Skip the gravy, brush crust with garlic butter, and use a three-cheese blend (mozzarella, provolone, Parmesan).
🥗 Nutrition Facts (Per Slice, Based on 8 Servings)
- Calories: 420
- Protein: 22g
- Carbohydrates: 26g
- Fat: 25g
- Saturated Fat: 11g
- Cholesterol: 225mg
- Sodium: 980mg
- Fiber: 1g
Note: Nutrition values are approximate and will vary based on specific ingredients used. Using turkey sausage and reduced-fat cheese can lower the calories and fat content.
Why This Recipe Works
After making this breakfast pizza dozens of times for my family and friends, I’ve learned what makes it consistently great. The pre-baked crust stays crispy even under all those toppings. The gravy—if you choose to use it—adds a richness that brings everything together (it’s the secret ingredient at Midwestern gas stations for a reason!). And cooking the eggs separately before assembling means they stay fluffy instead of turning into a rubbery mess.
This isn’t just breakfast; it’s an event. I’ve served this at holiday brunches, weekend sleepovers with the kids’ friends, and those mornings when I need to use up ingredients before they go bad. It’s forgiving, customizable, and honestly, better than any breakfast pizza I’ve bought.
The best part? Leftovers reheat beautifully. I wrap individual slices in foil and store them in the fridge for up to 3 days. A quick zap in the microwave covered with a damp paper towel, or better yet, a few minutes in the air fryer, and you’ve got a hot breakfast in seconds.
Give this recipe a try and make it your own. Swap in your favorite cheeses, add whatever vegetables you have on hand, or keep it simple with just eggs and bacon. However you make it, I guarantee it’ll become a weekend staple in your house too.
❓ FAQs
Can I use homemade pizza dough instead of store-bought?
Absolutely! Homemade dough works wonderfully and adds even more flavor. Just roll it out to fit your pan and follow the same pre-baking instructions. Let the dough come to room temperature before stretching to make it easier to work with.
How do I store and reheat leftover breakfast pizza?
Store cooled slices in an airtight container in the refrigerator for up to 3 days. For best results, reheat in the oven at 375°F for about 10 minutes, in an air fryer at 400°F for 5 minutes, or in the microwave for 60 seconds covered with a damp paper towel (though this won’t keep the crust as crispy).
Can I skip the gravy?
Yes! While the sausage gravy adds amazing flavor and helps keep the pizza moist, it’s totally optional. You can use a thin layer of cream cheese, ricotta, or even scrambled the eggs with a bit of cream cheese mixed in for extra richness without making a separate sauce.
What’s the best cheese for breakfast pizza?
I prefer a combination of sharp cheddar for flavor and mozzarella for that perfect cheese pull. You can also use Monterey Jack, Colby, pepper jack for heat, or Gouda for a smokier taste. Using pre-shredded cheese is convenient, but freshly shredded from a block melts more smoothly.
Can I add hash browns to this recipe?
Definitely! Many people love adding a layer of thawed frozen hash browns (diced or shredded) directly onto the pre-baked crust before adding the other toppings. Just make sure to thaw and drain them well so they don’t add excess moisture. This makes the pizza even more filling and adds a wonderful texture.