Easy Breakfast Pizza Recipe (Small Batch Recipe)

If you have never tried breakfast pizza, you are in for a treat! It’s everything you love about a hearty breakfast – eggs, sausage gravy, cheese, and bacon all baked on a crispy crust.

Whether you’re looking for a weekend brunch idea or want to shake up your weekday routine, breakfast pizza delivers all the flavors of a hot breakfast meal all combined into one dish.

What makes breakfast pizza different from a standard pizza are the toppings. Instead of tomato sauce, this version uses creamy sausage gravy as the sauce, which pairs perfectly with fluffy scrambled eggs and melty cheese.

The ingredients that you use are from a traditional breakfast plate, but layering them on a pizza crust brings it all together in a warm, cheesy bite. The crust gets par-baked first, so it stays firm and doesn’t get soggy under the gravy and eggs.

It is great to serve for breakfast or brunch. But I also like to make it as a ‘breakfast for dinner’ meal.

Choosing the Right Pizza Crust

One of the nice things about breakfast pizza is that you can use a few different ingredients and still get great results, and it all starts with the crust. This time I made it with store-bought pre-made pizza dough.

They typically are sold frozen or fresh in one pound bags and for this recipe I use half of the dough.

If you can’t find that size or want to try something else, here are a few good options:

• Tube of refrigerator pizza dough – Easy to find in the same refrigerated section where you’d find canned biscuits or crescent rolls. You will only need half of the dough, so save the other half for Pizza Rolls later in the week.
• Homemade pizza dough – If you like making your own dough, go for it! Just portion it so it fills a 9″x13″ sheet pan.
• Crescent roll dough – A can of crescent rolls or crescent sheets makes a soft and slightly buttery crust. Just press the seams together well and stretch it to fit your pan.

No matter what dough you use, make sure you par-bake it before adding toppings. Bake the crust at 425°F for 8–9 minutes after poking holes in it with a fork and brushing it with a little olive oil. This step keeps the crust from getting soggy when you add the gravy and eggs.

A Gravy Base Instead of Sauce

Traditional pizza uses tomato sauce, but breakfast pizza gets a creamy, savory upgrade with sausage gravy. I used half a can of Libby’s Country Sausage Gravy, which is just the right amount to coat the crust without being too heavy.

You can find canned sausage gravy near the other cans or jars of turkey or chicken gravy at most grocery stores. It’s often tucked near the bottom shelves in the soup aisle or sometimes near the breakfast section where shelf-stable breakfast items are stocked.

Prefer to make your own? Go right ahead. A simple homemade sausage gravy made from ground sausage, flour, butter, and milk will work great. Just make sure it’s thick enough to spread and not runny.

If you have leftover canned gravy (since we are only using half of the can), just transfer it to a glass container, cover it and store it in the fridge. It heats up well in a skillet and makes a good topping for a biscuit or even a baked potato the next day.

Scrambled Eggs: Soft and Fluffy

Eggs are the heart of a good breakfast pizza, and how you cook them matters. In this recipe, I use 4 large eggs, whisked together with salt, pepper, and a splash of milk.

Be sure to whisk them well. This gives you fluffier scrambled eggs.

To make the eggs taste even better melt butter in a pan over low to medium heat before pouring in the eggs. Cook them slowly, stirring gently with a spatula.

You want them to be just a little undercooked, slightly runny and soft because they’ll continue cooking once they’re in the oven. Overcooked eggs before baking can turn rubbery, so go slow and remove them from the heat when they’re still glossy.

Cheese Choices for Breakfast Pizza

I used Colby Jack cheese in this recipe. It melts beautifully and has a mild flavor that pairs well with the sausage gravy and eggs.

However you can use other varieties of cheese if you prefer. Here are some good options:

• Cheddar – A sharp bite that adds a little tang.
• Mozzarella – Super melty and neutral, great if you want a stretchy texture.
• Pepper Jack – Adds a little kick without being overpowering.
• Monterey Jack – Another mild, creamy cheese that works great with eggs.

Use what you like or mix a couple together. You’ll need about 1 cup of shredded cheese for a nice layer over the top.

Real Bacon Bits or Fresh-Cooked

To add a salty, smoky finish, add real bacon bits on top of the pizza. The kind you find in a pouch or jar that says “real bacon pieces” (not imitation) works great for this. You’ll need about 1/4 cup.

Want to cook your own bacon? You will need 2–3 slices, then crumble them after draining off the grease.

If you’re already making bacon for another breakfast dish or have some on hand, this is a great way to use it up.

Breakfast Pizza Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 8 ounces pizza crust (half of a 1 pound package)
• 1 tbsp olive oil
• 4 large eggs
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp milk
• 1 tbsp salted butter
• 1/2 can Country Sausage Gravy
• 1 cup shredded Colby Jack cheese
• ¼ cup real bacon pieces (or 2–3 slices cooked and crumbled)

INSTRUCTIONS

Preheat oven to 425°F. Spray a small baking sheet (I used a 1/4 sheet pan) or small baking dish with nonstick cooking spray.

Spread the pizza dough into the pan, stretching it to the edges. Brush with 1 tablespoon of olive oil and poke it all over with a fork.

Bake for 8–9 minutes, just until the crust starts to turn light golden.

While crust bakes, whisk together 4 large eggs, 1/2 teaspoon salt, 1/4 teaspoon pepper, and about 1 1/2 tablespoons of milk.

Melt 1 tablespoon of salted butter in a pan over medium-low heat. Add the egg mixture and cook slowly until the eggs are just softly scrambled and still slightly runny. Remove from heat.

Remove the crust from the oven and spread the Country Sausage Gravy evenly on top.

Add scrambled eggs on top of the gravy, then sprinkle 1 cup of shredded Colby Jack cheese over the eggs.

Top with 1/4 cup of real bacon bits or bacon crumbles.

Bake again at 425°F for 6–7 minutes, until the cheese is melted and everything is heated through.

Let it sit for 2 minutes before slicing and serving.

Breakfast Pizza Recipe Add-Ons and Variations

One of the best things about this breakfast pizza recipe is that it’s easy to customize. If you want to switch things up, here are a few ideas:

• Veggies – Try adding diced bell peppers, sautéed mushrooms, or chopped spinach before baking.
• Hot sauce – Drizzle a little over the eggs or serve it on the side for a spicy touch.
• Sausage crumbles – Use browned breakfast sausage instead of, or in addition to, bacon.
• Hash browns – Add a thin layer of pre-cooked hash browns under the eggs for extra heartiness.

This recipe makes about 8 small pieces of thin crust breakfast pizza, which is perfect for two people with hearty appetites. Or enjoy some now and save the other pieces for tomorrow’s breakfast.

What To Do With Extra Sausage Gravy

Now that you have made your breakfast pizza you will have some leftover sausage gravy. You can store it in a sealed container in the fridge for up to 3 days.

Here are some other ways to use it:

• Pour over toast or biscuits for a quick weekday breakfast.
• Top a baked potato for a fast lunch.
• Make mini breakfast burritos with eggs and cheese and drizzle gravy on top.
• Serve it over fries for a twist on poutine.

Enjoy! Mary

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