This Sausage Breakfast Pizza is the PERFECT brunch recipe. Oh boy oh boy oh boy. This. Is. GOOD. We’ve all grabbed a piece of cold leftover pizza for breakfast before, but making a hot, crispy pizza for breakfast with intention is whole different ball game, my friends. And it only takes 20 minutes to throw together. You have to try this.
It has all the essentials of breakfast. Sausage, eggs, cheese… think of a delicious breakfast sandwich or omelette in pizza form. I don’t know why, as a society, we haven’t bridged the gap more between breakfast and the other meals of the day. Until that happens, it’s my theory that you can take almost ANY food and put an egg on it, and it instantly becomes breakfast. Why not pizza? Of course, this recipe is good for lunch or dinner as well.
This starts out like any normal pizza- crust, topped with sauce, topped with cheese, topped with sausage and sliced red onion. THEN, you create a little space on four parts of the pizza by scooching the toppings over a bit with a spoon (scooching, of course, being a highly technical culinary term), and you crack eggs directly in those spaces. The eggs bake in the oven along with the pizza, leaving the whites perfectly cooked and the yolks perfectly runny. Yum, yum, yum!
I’m a big fan of runny egg yolks. In fact, I think it’s probably what I missed eating the most during my pregnancy. If you are too, try and keep the yolks intact as you crack them into the spaces. I broke one by accident- you can see in the photo above. Still delicious. Feel free to break them on purpose if you don’t like runny yolks.
One of Zach’s coworkers raises chickens and pigs, and we were lucky enough to be able to use her farm fresh eggs and freshly butchered pork sausage for this recipe. You can use whatever kind of ground sausage you want- I think it would be excellent with hot Italian sausage. If you can’t find ground sausage, just buy links and remove the casings.
Oh gosh- just look at that egg yolk!! I wish I had this all over again. I’ll probably make it again this weekend, if I’m being honest. And the weekend after that, and the weekend after that…
I used a cast iron pizza pan to make this. After many mishaps with my pizza stone, I decided a couple of years ago to trash it and start over with cast iron. I haven’t looked back. If you like making pizza at home, I HIGHLY recommend getting one. Just preheat the oven to 500 degrees with the cast iron pan in it, and then assemble the pizza on the hot pan. This gives the dough a chance to crisp up from its contact with the cast iron before the top of the pizza gets cooked in the oven, and at 500 degrees, that will happen very quickly. If you don’t have a cast iron pizza pan, a cast iron skillet will yield the same result.
And a pizza stone or a rimmed baking sheet for sheet pan pizza will also do just fine.
Don’t forget a good homemade pizza sauce for this.
Recipe for Sausage Breakfast Pizza below!
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Sausage Breakfast Pizza
- Cast Iron Pizza Pan
- 1 prepared pizza crust store bought or homemade
- 1 cup pizza sauce store bought or homemade
- 8 oz. mozzarella shredded
- 1/2 lb. ground sausage crumbled and cooked
- 1/4 cup red onion sliced
- 4 eggs
- fresh parsley or cilantro, freshly ground black pepper, and/or crushed red pepper to top (optional)
- Put a cast iron pizza pan in the oven. Preheat to 500 degrees F (leave the pan in while it preheats). See notes if you don’t have one.
- Meanwhile, roll pizza dough out to diameter of pan (about 12-14 inches). If you haven’t already done so, prepare remaining toppings by cooking sausage, grating cheese, slicing onion, etc.
- When oven is preheated, remove pan from the oven (carefully!!).
- Using a pizza paddle, slide pizza dough onto pan. It will immediately begin to cook on the bottom. (If you don’t have one, you can transfer it carefully with your hands, being sure not to touch pan at all!)
- Top pizza while it's on the preheated pan evenly with sauce (1 cup), mozzarella cheese (8 oz.), cooked sausage (1/2 lb.), and sliced onion (1/4 cup) in that order).
- Using a spoon, slide the toppings to the side in four locations in order to make space for the eggs.
- Crack an egg into each space, trying to keep the yolk intact. Don’t worry if the whites run off the side of the pizza.
- Place pan back into the oven and cook for approximately 10 minutes at 500 degrees, or until whites of eggs are set and cheese turns golden brown.
- Top with parsley or cilantro, freshly ground black pepper, and/or crushed red pepper, if desired.
- If you don’t have a cast iron pizza pan, you can use a cast iron skillet, pizza stone or regular rimmed baking sheet. If you use a stone, do not try and remove it from the oven- instead, assemble the pizza on a pizza paddle and slide onto the stone (this is difficult, but possible!).
- Use any kind of sausage you want. If you can’t find ground sausage, buy links and remove the casings.
- In place of traditional pizza dough, you can use naan flatbreads for individually sized pizzas.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
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