How to Make the Ultimate Breakfast Pizza with Smoked Sausages and Cheese
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Pizza for breakfast? Yes, please! This easy breakfast pizza recipe is the ultimate comfort food, combining your morning favorites—eggs, cheese, and smoked sausages—on top of a golden, crispy pizza crust. Whether you’re feeding a crowd or just want a hearty start to your day, this pizza is a guaranteed hit.
The ultimate breakfast idea that’s perfect for a huge family or hosting brunch? This Easy Breakfast Pizza recipe comes together fast with minimal ingredients—and it’s always a family breakfast favorite! Whether you’re planning a special breakfast or need a go-to meal for breakfast for a crowd, this dish checks all the boxes. Save this best breakfast pizza recipe for your next gathering!
There’s something magical about starting your day with a slice of pizza. But not just any pizza—one that’s loaded with breakfast staples like eggs, sausage, and melty cheese. It’s the perfect mashup of two of the best meals: breakfast and pizza. The smoky flavor of the sausage, the richness of the egg and cream mixture, and the gooey cheese create a mouthwatering combination that’s hard to beat.
Breakfast pizza is also incredibly versatile. It can be customized based on what you have in the fridge, and it’s just as good hot out of the oven as it is cold the next day. Plus, it’s a fun way to break the routine of toast and cereal.
The Rise of Breakfast-Inspired Meals
More and more people are thinking outside the cereal box when it comes to breakfast. From breakfast tacos to savory oats and breakfast burritos, this meal is evolving. Breakfast pizza is a standout in this trend—it’s indulgent, comforting, and satisfies a wide range of cravings.
Why You’ll Love This Breakfast Pizza
Perfect Blend of Savory and Cheesy
Imagine biting into a crispy crust that’s topped with velvety eggs, flavorful sausage, and not one, but two kinds of cheese. The mozzarella brings that classic stretch and gooeyness, while the orange cheddar adds sharpness and color. It’s rich, savory, and exactly what you want on a lazy morning or a brunch table.
The smoked sausage adds a depth of flavor that balances the creaminess of the eggs and cheese. It’s meaty, a little salty, and incredibly satisfying. And with six eggs whisked into heavy cream, every bite is creamy and custard-like.
Ideal for Brunch, Weekends, or Meal Prep
Hosting brunch? Impress your guests with this breakfast pizza. It’s easy to slice and serve, and it’s guaranteed to be a conversation starter. Making it for yourself? You’ll have leftovers that reheat beautifully.
This recipe also works great for meal prep. Make it the night before, and you’ve got breakfast ready for the next couple of days. Just pop a slice in the toaster oven or air fryer for a quick and crispy reheat.
Ingredients You’ll Need
Breakdown of Ingredients
Let’s break down what goes into this glorious breakfast pizza:
Pizza Dough – You can use homemade dough or store-bought. The key is to roll it out evenly for a consistent crust.
3 Smoked Sausages – Adds smokiness and savory depth. Slice them thin for even cooking.
3 tablespoons Olive Oil – Used for sautéing the sausage and brushing the crust.
6 Eggs – Whisked into the base with cream for a rich and fluffy texture.
2 tbsp Heavy Cream – Gives the eggs a luxurious consistency.
Shredded Mozzarella – Melts beautifully and adds that classic cheese pull.
Shredded Orange Cheddar Cheese – Brings color and sharpness to the mix.
Together, these ingredients create a perfectly balanced flavor profile: rich, smoky, creamy, and cheesy.
Ingredient Substitutions and Tips
No heavy cream? Use half-and-half or even whole milk.
You can swap the smoked sausage for breakfast sausage, ham.
Want more veggies? Add sautéed bell peppers, spinach, or onions.
Gluten-free? Use a gluten-free pizza crust base.
These small tweaks make this recipe flexible for various diets and preferences.
Step-by-Step Instructions
Prepping the Dough and Oven
Start by preheating your oven to 450°F (230°C). If you have a pizza stone, place it in the oven while preheating for an extra crispy base. Lightly flour your work surface and roll out the dough into your desired shape—round or rectangular both work.
Place the rolled-out dough on a baking sheet or parchment-lined pizza peel if you’re using a stone. Brush the edges lightly with olive oil to ensure a golden, crispy crust.
Cooking the Smoked Sausages
Heat 1 tablespoon of olive oil in a skillet over medium heat. Slice the smoked sausages into thin rounds and add them to the skillet. Cook until they’re nicely browned on both sides, about 5–7 minutes. Remove them from the heat and set aside to cool slightly.
This step is key—the browning intensifies the smoky flavor and gives the sausage a slight crispiness that’s irresistible.
Preparing the Egg and Cream Mixture
This is where the breakfast magic really happens. In a medium-sized mixing bowl, crack in all 6 eggs and add the 2 tablespoons of heavy cream. Whisk them together until well combined, smooth, and slightly frothy. The cream adds a luxurious texture that turns the eggs into a custard-like base once baked.
Add a pinch of salt and pepper to taste. You don’t want to go overboard here—remember, your sausage and cheese are already salty, so just a touch will do. If you’re feeling fancy, you can toss in a bit of garlic powder or paprika for a flavor boost.
Set the egg mixture aside while you assemble the pizza. You want to pour this over the assembled toppings right before it goes into the oven so the eggs bake evenly and set beautifully.
Assembling the Breakfast Pizza
Now comes the fun part—putting everything together. Start by brushing your pizza dough with a little olive oil. This not only helps the crust crisp up, but it also creates a barrier so the eggs don’t soak into the dough and make it soggy.
Next, sprinkle a generous layer of shredded mozzarella over the dough. This acts as a base layer to help hold everything together. Now scatter your cooked smoked sausage slices evenly across the top. Follow that with a hearty sprinkle of shredded orange cheddar cheese for that bold, sharp flavor and beautiful golden color.
Once everything is nicely layered, slowly pour the egg and cream mixture over the top. Try to do this evenly so it spreads across the pizza. Use the back of a spoon or a spatula to guide the eggs into all the nooks and crannies if needed.
Optional: For an extra-decadent touch, sprinkle a little more cheese on top just before baking. You’ll thank yourself later.
Baking to Perfection
Carefully transfer your breakfast pizza into the preheated 450°F oven. If you’re using a pizza stone, make sure it’s hot so you get that pizzeria-style crust.
Bake for about 12–15 minutes, or until the edges are golden brown, the cheese is bubbling, and the egg mixture is fully set in the center. You might see a little puffing from the eggs—this is normal and adds a light, airy texture.
To check doneness, gently shake the pan. If the center jiggles like jelly, it needs more time. If it’s firm and the cheese has started to develop golden spots, it’s ready to come out.
Once baked, let it rest for a few minutes. This helps the eggs finish cooking from residual heat and makes the pizza easier to slice.
Tips for Making the Best Breakfast Pizza
Preventing Soggy Dough
Nobody likes a soggy crust. To avoid that:
Pre-bake your dough for 5 minutes before adding toppings if it’s extra thick or very moist.
Don’t overload with eggs—pour just enough to cover the toppings without drenching the crust.
Always brush the dough with olive oil before adding toppings.
These tricks create a crispy, golden bottom that holds up under all that gooey, cheesy goodness.
Cheese Melting Tips
Want that gooey cheese pull? Use a mix of cheeses with different melt qualities. Mozzarella is stretchy, cheddar is flavorful. Don’t pile it too thick though—it can trap steam and make your pizza soggy.
Also, shred your cheese fresh if possible. Pre-shredded cheese has anti-caking agents that can prevent smooth melting.
For a golden finish, broil the pizza for the last 1–2 minutes, but watch it closely to avoid burning.
Getting the Eggs Just Right
Eggs can make or break a breakfast pizza. You want them set but still soft, not rubbery. Here’s how to get it right:
Whisk thoroughly with cream for a rich, custard-like texture.
Don’t overbake—pull the pizza once the eggs are just set.
Let it rest for a few minutes post-bake to allow the eggs to finish cooking gently.
Using cream instead of milk keeps the mixture richer and less watery. If you’re adding extra toppings like veggies, cook them first to reduce moisture.
Variations to Try
Vegetarian Option
Skip the sausage and add sautéed mushrooms, spinach, or bell peppers for a veggie-packed version. You’ll still get loads of flavor from the cheese and egg mixture.
Try:
Sliced tomatoes
Red onion
Baby kale or arugula (added fresh after baking)
You won’t miss the meat with this colorful, healthy alternative.
Spicy Breakfast Pizza
Love a little heat in the morning? You can spice things up in a few fun ways:
Swap smoked sausage for spicy chorizo or hot Italian sausage
Add sliced jalapeños or crushed red pepper flakes
Drizzle with hot sauce or sriracha just before serving
The heat pairs perfectly with the creamy eggs and rich cheese. If you’re a fan of bold flavors, this one’s for you.
Sweet and Savory Twist
Breakfast pizzas don’t always have to be ultra-savory. If you love a combo of sweet and salty (think chicken and waffles), this twist is for you.
Here’s how to make it happen:
Use maple-flavored smoked sausage for a hint of sweetness.
Add caramelized onions for rich, sweet depth.
Drizzle with a touch of maple syrup or honey after baking.
You can also add small dollops of cream cheese or even a sprinkle of cinnamon sugar to the crust edges for a sweet surprise in every bite. This version feels indulgent but still gives you that hearty breakfast satisfaction.
Serving Suggestions
Best Sides to Pair With
If you’re serving your breakfast pizza for brunch or a bigger breakfast spread, a few complementary sides can really elevate the experience:
Fresh Fruit Salad – Adds a refreshing contrast to the rich, cheesy pizza.
Hash Browns or Roasted Potatoes – Because more carbs never hurt anyone at brunch.
Avocado Slices – Creamy and fresh, perfect for balance.
Yogurt Parfaits – For a lighter option on the side.
The key is to balance the richness of the pizza with something light, crisp, or fresh.
Drink Pairings for Breakfast Pizza
Whether you’re hosting brunch or just treating yourself, a good drink pairing makes all the difference. Here are some top picks:
Freshly Brewed Coffee – Always a classic.
Mimosas – For that Sunday brunch feel.
Bloody Marys – If you’re going for bold and savory.
Iced Tea or Fresh Juice – For a kid-friendly and refreshing alternative.
Pick your favorite vibe and build your breakfast around it!
Storing and Reheating Leftovers
How to Store Properly
Got leftovers? Great news: breakfast pizza stores wonderfully. Let the pizza cool completely before storing. Then:
Wrap slices in foil or parchment and place in an airtight container.
Store in the refrigerator for up to 3 days.
You can also freeze it! Just layer slices with wax paper in a zip-top freezer bag. It’ll keep well for up to a month.
Reheating Tips for a Crispy Crust
To bring your breakfast pizza back to life (without turning it soggy):
Oven: Preheat to 375°F and bake for 8–10 minutes.
Toaster Oven: Even better—perfectly reheats a slice with crisp edges.
Air Fryer: Set to 350°F and heat for 3–4 minutes.
Microwave (Least Preferred): Use a damp paper towel on top to prevent the crust from going rubbery, and heat for 30–45 seconds.
Always reheat until the center is hot and the cheese is nice and gooey again.
Yes, absolutely! You can fully assemble the pizza the night before, cover it, and keep it in the fridge. In the morning, just pop it into the preheated oven and bake as directed.
Alternatively, bake it completely the night before, refrigerate, and reheat individual slices.
Can I Use Store-Bought Dough?
Yes! Store-bought dough is a great time-saver and works just fine. Just be sure to let it come to room temperature before rolling it out—this makes it easier to handle and results in a better texture.
If you’re short on time, you can even use pre-baked flatbreads or naan as a crust alternative.
How Long Does It Keep in the Fridge?
Properly stored, this breakfast pizza will keep in the refrigerator for up to 3 days. Make sure it’s in an airtight container or tightly wrapped in foil to retain freshness.
Can I Freeze Breakfast Pizza?
Definitely! Freeze cooked slices for up to 1 month. Let the slices cool, wrap them in parchment, and place them in a zip-lock freezer bag. Reheat in the oven or toaster oven for the best results.
Is This Kid-Friendly?
Totally! Kids love pizza—and when you add eggs, sausage, and cheese, it becomes even more irresistible. If your kids are picky eaters, keep it simple with just cheese and sausage, or let them help choose the toppings.
Final Thoughts and Pizza decoration gallery
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This smoked sausage breakfast pizza is everything a morning meal should be: hearty, flavorful, easy to make, and totally satisfying. With its golden crust, cheesy top, creamy eggs, and rich sausage, it’s a breakfast worth getting out of bed for.
Whether you’re enjoying it fresh out of the oven with a cup of coffee, serving it to a brunch crowd, or reheating a slice for an on-the-go morning, this recipe is a keeper. Don’t be surprised if it becomes a regular in your weekend breakfast lineup.
So the next time you’re wondering what to do with eggs, cheese, and leftover sausage—this is your answer. Fire up the oven and make breakfast something special.
FAQs
Q2: What other cheeses can I use? You can try gouda, Monterey Jack, Swiss, or even feta for a different flavor twist.
Q3: Can I make it in a cast iron skillet? Yes! Just make sure to oil the skillet well and preheat it in the oven for a crispy bottom crust.
Q4: How do I make it spicy? Add sliced jalapeños, use hot sausage, or drizzle with hot sauce after baking.
Q5: Can I make it dairy-free? You can! Use a dairy-free cheese and swap heavy cream with a plant-based milk or cream alternative.
Evan Lewis is the Head and chief editor of Indoorguider. By profession, he is a MasterChef in a five-star restaurant based in California, and by hobby he is a DIY man. Evan joined as a chef after completing a Diploma in professional cooking from USA. Besides this profession, he’s a researcher and hobbyist blogger and DIY expert. He loves discovering new things, researching them, and sharing them with people who need that information. Most of his time as a chef is spent with different kitchen utensils. He already shares his knowledge and experience with various kitchen tools, utensils, and food blogging and DIY stuff. This time he decided to write about one of the most needed kitchen tools and kitchen appliances. Therefore, he created this site, Indoorguider, and shared his experience, knowledge, and research results with people who have less knowledge about this tool. As a MasterChef of a five-star restaurant, Evan Lewis is not only experienced in cooking. He’s also experienced with different kitchen utensils, tools, and equipment. Besides, cooking he’s a hobbyist blogger. He does a lot of research on different kitchen tools for his blog and writes about them to help others, here at IndoorGuider. He shares his experience, knowledge, and research results for the benefit of people seeking different tools and cooking steps, tips, and recipes. Facebook: https://www.facebook.com/profile.php?id=61555977246806 Instagram: https://www.instagram.com/evanlewis9177/ Quora: Reddit: https://www.reddit.com/user/EvanLewisOfficial/ Pinterest: LinkedIn: https://www.linkedin.com/in/evan-lewis-1157132b8/ Threads: Twitter: https://twitter.com/EvanLewis5656
