Breakfast Pizza: Great minds think alike

A few weeks ago, Baking Sheet writer and editor Susan Reid and I were discussing our latest projects. This often leads to our discussing our latest dinners too, and often turns into an all-out “You’ve GOT to try this!” festival.

I think Susan is one of the most creative cooks I’ve ever met and she has called me “devil woman” on several occasions for my contributions. On this day, however…

…we were definitely in sync.

Me: “I’ve been making this great pizza lately with bratwurst, it’s like a breakfast type thing.”

Susan: “Really? I’ve been working on a breakfast pizza for the Baking Sheet. What do you use?”

Well, cue the bell at Churchill Downs, we were off and running.

Turns out I was using bratwurst over a bechamel sauce; Susan was adding scrambled eggs to hers and using breakfast sausage. I skipped the peppers but added hot sauce on top; Susan made her eggs almost like a Denver omelet.

Seeing as the two recipes were going to be published in two different places, we decided we’d be fine each going forward as planned. I liked the part about the eggs in the white sauce, so I boldly stole that idea (right after Susan said it was OK).

Let me tell you, the taste testers were in heaven for the next couple of weeks as we made pizza after pizza. But just WAIT until the end of the post – I’ll tell you the funniest part. While you’re waiting, let’s make a Breakfast Pizza.

Let’s check the pantry. Sausage? Check. Farm-fresh eggs? Check. Peppers and onions for the scramble? Check. Batch of your favorite pizza dough? Checkadee, check, check, check.

Yes siree Bob, we are making Breakfast Pizza. I know, we’ve all had leftover cold pizza for breakfast at some point in time, usually when we were between 15 and 22 years old, but this is pizza that’s MEANT to be eaten for breakfast. Hot, spicy, juicy, and delectable.

First step, sauté up your veggies. You’ll need to use about a cup total of diced veggies. Here I used onions and red pepper. I’m not a huge fan of cooked green pepper, but for most people it’s a requirement for an omelet. Do what makes you happy.

When the veggies are beginning to get tender, add the sausage and cook until it’s done but not overly browned. You don’t want it drying out in the oven.

I’m a HUGE fan of bratwurst and think it makes the perfect breakfast pizza, but on this I stand nearly alone on my island. I bowed to popularity and used breakfast sausage but again (as always) do what makes you happy.

Set the cooked filling aside and give the pan a quick swipe with a paper towel. You’ll cook the sauce in the same pan, so no need to wash.

To make the sauce, cook 3 tablespoons butter with 3 tablespoons King Arthur Unbleached All-Purpose Flour for about 4 minutes, stirring so that it doesn’t brown too much.

Remove the pan from the heat and pour in 1 cup of milk while you whisk constantly. Return the pan to the heat and continue to whisk as the sauce thickens.

When the sauce is about as thick as mustard, crack in 6 eggs. I have 13 lovely chickens at home (well, 12 lovely chickens and Cartman. She’s not very nice), so we get great eggs at home. I couldn’t resist bringing in a few; the color and flavor is SO amazing.

Switch to a spatula and scramble together the eggs and sauce. The eggs will thin the sauce out, and then it will start to cook up like soft scrambled eggs.

Getting there…

Almost done. You’re looking for a slightly wet scramble that will still have moisture when it goes in the oven. If you dry the eggs out on the stovetop, they’ll be rubbery on the pizza.

Spread the egg mixture over your rolled-out pizza crust. If you have extra eggs left over, don’t pile them on top. Just save them for tomorrow’s breakfast. Too much egg will cause the pizza to be soggy instead of juicy and creamy.

Add your sausage, pepper, and onion filling, and top with your favorite pizza cheese. I used a combination of shredded sharp cheddar and mozzarella on my pie. I like the bite of the cheddar offsetting the eggy filling.

Bake the pizza on a stone or in a pizza pan in a preheated 400°F oven for 15 to 18 minutes, or until golden brown and bubbly all over.

Almost there…

Oh yeah, that’s the ticket! A crunchy crisp crust is music to the ears as your pizza wheel slices through.

Grab a bottle of hot sauce, a stack of napkins, and shinguards to fight off the crowds – this baby is going to go fast!

What’s the funniest part? In all that time and after all those pizza tests, I’ve never had a bite of Susan’s version, and she’s never gotten to try mine! We were each so busy with our own pies, we never got to trade slices. *sigh* I guess we each need to make just one more.

Please bake, rate, and review our recipe for Breakfast Pizza.

Print just the recipe.

MaryJane Robbins

MaryJane Robbins grew up in Massachusetts and moved to Vermont 20 years ago. After teaching young children for 15 years, she changed careers and joined King Arthur Flour in 2005. MaryJane began working on King Arthur Flour's baker’s hotline in 2006, and the blog team ...


  1. Amy

    Just found this recipe this morning- so I’m a year late posting a comment….=o) But just curious if this recipe could be prepared the evening before and popped in the oven in the AM?
    We take your posts no matter how old! Something you can do ahead is parbake the crust. Bake the crust until the bottom gets some color. Keep at room temperature over night. In the AM, preheat the oven. As your oven is preheating, flip the pizza crust so the side that is browned is up. Add your toppings and carefully slide onto your pizza stone or sheet pan. Breakfast! Elisabeth

  2. cwcdesign

    Is there an alternative cooking method if you don’t have a crock pot? Perhaps, a dutch oven in the oven? Or simmer on top of the stove? I think my sons would love this.

    BTW, I tried to post this question yesterday and was told it was a duplicate post, but since I don’t see it, I’m trying again.

    Thanks, Carol

    If your stove top has good low temperature control, give it a try with a heavy bottomed pot. Frank @ KAF.
    Whoops, I think you are talking about the Bacon Jam. Another baker said she cooked her bacon jam on the stovetop for about 45 minutes on simmer. Give that a try. ~ MaryJane

  3. boilerbaker

    Have you tried making a breakfast pizza using sliced hard boiled eggs? The Japanese I have worked with often put hard boiled egg slices on their pizza and lots of veggies–and less meat.
    I haven’t tried it on pizza, but I do put eggs in lots of the noodle bowls that I make. I’ll have to try it on the pizza. Thanks for sharing! ~ MaryJane

  4. Debbie

    I like to make a breakfast calzone. I always make my crust with the Pizza Blend from King Arthur and roll it out into a large circle.

    I scramble eggs & add whatever we feel like (or have in the fridge to use up) Sometimes it’s pork sausage, sometimes pork roll (my favorite) or salami.

    I cook the meats and veggies (we don’t like peppers but use onions,leeks,leftover veggies from dinner the night before & tomatoes), then add the eggs & scramble till soft & creamy. This is cooled then placed on the crust with whatever cheeses we have on hand. The crust is folded over, slits are cut & I brush with some milk or an egg wash & bake.

    My husband loves pouring a little hollandaise sauce or even some warmed maple syrup over his wedge.

    Love the recipes!
    And another great idea added to the fold. Don’t you just love making a fridge omelet? Even better to stuff it into a flavorful crust. I’ll have to give the maple syrup a try instead of my hot sauce. ~ MaryJane

  5. cynthia20932

    I’ve been looking for the right breakfast pizza for a long time, and this looks like the one! I can’t wait to try this. Thanks for this post.

    Enjoy, Cynthia – I’m betting you’ll find this pizza is the “right” one! PJH

  6. "Paul from Ohio"

    Hmmmmmmmmm good excuse for me to offer to make breakfast while visiting family and friends during summer travel visits! (more folks to feed than just the two of us.) You know me, no excuse too huge needed to make Pizza! Warn Cartman that she’ll get PLUCKED if she doesn’t mend her ways! (And Cartman is a female name??) Make one for Susan!
    Tee hee, Shannon named Cartman herself, it’s more about attitude than gender at this point. :). Susan and I just said this morning we’ll have to make “just one more”. ~ MaryJane

  7. argentyne

    I do something like this for breakfasts about once a month. I make a batch of no-knead pizza dough, and let that sit overnight in the fridge (for better flavor.) (I use the no-knead flat bread pizza crust recipe from here, because out of the myriad I’ve tried, it’s my favorite.)

    The morning that I am going to make my egg pockets, I get out a full dozen eggs, and a pound of sausage, cheese, and my crust.

    I brown the sausage up, then hard scramble the eggs to the point that they are just showing dry, but are not soft and creamy like here. For mine, you want them dry.

    The crust gets pulled off in roughly ping pong ball sized lumps and rolled out to super thin. Each lump should be only a little bigger than a standard saucer.

    In the center of the crust round I put down about a tablespoon of shredded cheese, 2-4 tablespoons of eggs (depending on how much you can get into your tablespoon and not have it fall out) and then about 2 tablespoons of sausage. I then wrap the crust up around the filling, and pinch the edges closed.

    I then place this seam side down on a parchment lined baking sheet. Repeat until everything is gone. I put a couple of small slashes in the tops of each of these, and brush the tops with egg wash, and maybe even sprinkle a little extra cheese on top… I then bake these at 400 for about 15-20 minutes or until golden brown and delicious.

    These freeze beautifully and reheat in the microwave (for no more than 90 seconds usually) and are perfect for grabbing on the way out of the house.
    My GOODNESS that sounds delicious! Beats the heck out of stale chocolate chip cookie I grabbed on my way out the other day. Thanks so much for sharing! ~ MaryJane


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