I wasn’t really looking to make a traditional breakfast pizza. I had some Mama Mary’s pizza crust that I picked up cheap on Amazon. Seriously $1 a pizza!
Didn’t have breakfast so I thought breakfast pizza! I had eggs, sausage and cheese and started wondering what would happen if I mixed everything together and baked it right in the crust—almost like a quiche.
Turns out, it works really well!
The trick is using plenty of cheese. Mixing the eggs, cooked sausage and cheese together creates a thick filling that stays put on the pizza crust instead of running everywhere. The eggs cook right on the crust, the cheese gets melty and bubbly, and the whole thing only needs about 15 minutes in the oven.
This may be one of my new favorite ridiculously easy breakfasts.
Sausage and Egg Breakfast Pizza
Ingredients
- 1 Mama Mary’s ready-made pizza crust
- 1/3 cup eggbeats or 1 large egg
- 1/4 cup cooked and crumbled breakfast sausage
- 1/4 cups shredded cheese
- Salt and black pepper, to taste
- Garlic powder or onion powder, optional
Instructions
Preheat the oven to 425°F.
Cook and crumble the breakfast sausage if you haven’t already. Drain off any excess grease and allow it to cool slightly.
Crack the eggs into a mixing bowl and whisk until combined.
Add the cooked sausage and plenty of shredded cheese. Stir everything together well. You want the mixture to be fairly thick rather than runny. If it still looks very loose, add another handful of cheese.
Place the pizza crust on a baking sheet.
Spoon the egg, sausage and cheese mixture onto the crust and spread it evenly, keeping it inside the raised edge of the crust.
Add a little extra shredded cheese over the top. Because there’s really no such thing as too much cheese on a breakfast pizza.
Bake at 425°F for about 15 minutes, or until the eggs are completely set, the cheese is melted and bubbly and the crust is golden and crisp around the edges.
Let the pizza rest for a few minutes before slicing.
The Secret Is the Cheese
My original concern was that pouring uncooked eggs onto a ready-made pizza crust would result in eggs running everywhere.
The extra cheese solved that problem.
Instead of layering scrambled eggs, sausage and cheese like a typical breakfast pizza, mix everything together before putting it on the crust. The cheese thickens the raw egg mixture enough that it can be spread over the crust.
Then everything cooks together in the oven.
You end up with something that’s almost a cross between breakfast pizza and quiche, with a crispy pizza crust instead of pastry.
Easy Add-Ins
Once you’ve got the basic egg, sausage and cheese mixture down, this would be incredibly easy to change up.
Try adding diced bell peppers, sautéed onions, mushrooms, chopped spinach, bacon, ham or jalapeños.
Just make sure vegetables with a lot of moisture are cooked first. You don’t want them releasing a bunch of water into the eggs while the pizza bakes.
For the cheese, cheddar is an obvious choice, but a combination of cheddar and mozzarella works especially well. Pepper Jack would be great if you want a little heat.
Great for Leftovers
This is also an easy way to use whatever breakfast meat happens to be hanging around in the refrigerator.
Leftover sausage, bacon or ham can go straight into the egg and cheese mixture, which means you can have the whole pizza assembled and in the oven in just a few minutes.
Slice it like regular pizza and serve it hot—or refrigerate the leftovers and warm individual slices for a quick breakfast the next morning.
Sometimes the recipes that start with “I wonder if this will work?” end up being the ones worth making again.
