If you’re searching for a breakfast that’s as satisfying as it is fun, Sausage and Egg Breakfast Pizzas absolutely deliver! Imagine a golden, crisp naan base piled high with creamy scrambled eggs, savory sausage, and a bubbling duo of cheddar and mozzarella. This is the kind of breakfast that gets everyone to the table in record time. Whether you’re feeding a hungry family or treating yourself to a relaxing weekend brunch, these personal pizzas are hearty, colorful, and downright irresistible.
Ingredients You’ll Need
The beauty of Sausage and Egg Breakfast Pizzas lies in their straightforward ingredient list. Each component brings something special, from the chewy flatbread crust to the gooey cheese topping, making every bite a flavor-packed experience.
- Naan breads or flatbreads: These make a perfectly crisp yet chewy foundation and hold up beautifully under all the toppings.
- Breakfast sausage (crumbled): Classic breakfast flavor that adds rich, hearty notes—try turkey or plant-based sausage for a lighter twist.
- Large eggs: Creamy, fluffy scrambled eggs are the heart of this breakfast pizza.
- Shredded mozzarella cheese: Melts beautifully for that irresistible stretchy cheese pull.
- Shredded cheddar cheese: Brings a sharp, tangy bite that complements the sausage and eggs.
- Heavy cream or milk: A splash ensures your scrambled eggs are extra tender and luscious.
- Olive oil: A quick sauté in olive oil gives your eggs the perfect texture and flavor.
- Salt and pepper: Season to taste for layers of flavor in every bite.
- Chopped fresh chives or parsley: A fresh green garnish that adds color and a pop of brightness to finish.
How to Make Sausage and Egg Breakfast Pizzas
Step 1: Cook the Sausage
Start by warming a skillet over medium heat and tossing in your crumbled breakfast sausage. Stir it occasionally as it browns and sizzles, letting those savory aromas fill your kitchen. After about 6 to 8 minutes, once the sausage is cooked through and has some crisp edges, drain any excess grease and set it aside. This step locks in that unmistakable breakfast flavor that makes these pizzas so satisfying.
Step 2: Scramble the Eggs
In a mixing bowl, whisk together your eggs, heavy cream (or milk), and a pinch of salt and pepper until everything is well combined. Heat olive oil in a clean skillet, then pour in the egg mixture. Gently scramble over medium-low heat until just set but still a little creamy—they’ll finish cooking in the oven, so don’t overdo it. The goal is soft, pillowy eggs that melt right into the other toppings.
Step 3: Assemble the Pizzas
Lay your naan or flatbreads on a parchment-lined baking sheet. Evenly divide the scrambled eggs over each base, spreading them to the edges. Next, sprinkle over the cooked sausage, making sure every bite will get some. Now it’s time for the cheese: scatter mozzarella and cheddar generously on top of each pizza. The blend of cheeses ensures gooey, melty perfection.
Step 4: Bake to Perfection
Slide the baking sheet into your preheated oven at 400°F (200°C). After 8 to 10 minutes, you’ll see the cheese bubbling and the edges of the naan turning a gorgeous golden brown. That’s your cue! Remove the pizzas from the oven and marvel at the melty, savory masterpiece you’ve just created.
Step 5: Garnish and Serve
Finish your Sausage and Egg Breakfast Pizzas with a sprinkle of freshly chopped chives or parsley. This final flourish adds color and a bright, herbal note that makes everything pop. Serve immediately while the cheese is still gooey and the crust perfectly crisp.
How to Serve Sausage and Egg Breakfast Pizzas
Garnishes
A handful of chopped chives or parsley is classic, but you can also try sliced green onions, a dash of hot sauce, or even a drizzle of sriracha for a little kick. If you love a bit of tang, a spoonful of salsa or a dollop of sour cream is a fantastic addition that’ll make your Sausage and Egg Breakfast Pizzas even more memorable.
Side Dishes
Pair your breakfast pizzas with fresh fruit salad, crispy hash browns, or a simple mixed greens salad for a well-rounded meal. If you’re planning brunch, a pitcher of fresh orange juice or a fruit smoothie makes a perfect partner to these savory, cheesy creations.
Creative Ways to Present
For a brunch party, slice the pizzas into wedges for easy sharing, or make mini versions using smaller naan rounds for cute, hand-held bites. If you’re feeding a crowd, set up a breakfast pizza bar with extra toppings like sautéed peppers, mushrooms, or different cheeses so everyone can customize their own Sausage and Egg Breakfast Pizza masterpiece.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (though I wouldn’t count on it!), wrap individual pizzas tightly in foil or store them in an airtight container in the refrigerator. They’ll keep well for up to two days, making them a great grab-and-go breakfast option.
Freezing
To freeze, let the Sausage and Egg Breakfast Pizzas cool completely, then wrap each one tightly in plastic wrap and place in a freezer-safe bag. They can be frozen for up to one month. Just thaw overnight in the fridge before reheating for best results.
Reheating
To bring your breakfast pizza back to life, preheat your oven to 350°F (175°C), unwrap the pizza, and heat for 8 to 10 minutes until warmed through and the cheese is melty again. For a super quick option, you can microwave individual slices for about a minute, though the crust stays crispier in the oven.
FAQs
Can I use a different type Breakfast
Absolutely! While naan or flatbread gives the best texture, you can use pita, pre-baked pizza crust, or even a thick slice of sourdough in a pinch. Just keep an eye on baking time as thinner breads may crisp up faster.
Can I make Sausage and Egg Breakfast Pizzas vegetarian?
Yes! Swap the breakfast sausage for a plant-based sausage or sautéed veggies like bell peppers, mushrooms, and spinach. You’ll get lots of flavor and color with a meatless twist.
What’s the best way to keep the eggs from overcooking in the oven?
The secret is to scramble the eggs until they’re just slightly underdone on the stovetop. They’ll finish cooking as the pizzas bake, staying soft and creamy rather than dry.
Can I add extra toppings?
Definitely! Try adding sautéed onions, jalapeños, sun-dried tomatoes, or even a few spinach leaves. Just don’t overload the pizzas so they stay crisp and easy to eat.
How do I make these ahead for a brunch party?
You can cook the sausage and scramble the eggs the night before, then assemble and bake the pizzas in the morning. If you want to bake ahead, just reheat the pizzas in the oven before serving so they’re hot and melty for your guests.
Final Thoughts
There’s something irresistible about Sausage and Egg Breakfast Pizzas—they’re quick, customizable, and always a crowd-pleaser. Whether you’re serving them for a lazy Sunday morning or a festive brunch, this recipe is sure to spark smiles and satisfy hungry appetites. Give them a try and see why they might just become your new favorite way to start the day!
Print
Sausage and Egg Breakfast Pizzas Recipe
- Total Time: 25 minutes
- Yield: 2 personal pizzas 1x
- Diet: Non-Vegetarian
Description
Sausage and Egg Breakfast Pizzas offer a delicious and hearty start to your day with fluffy scrambled eggs, savory breakfast sausage, and a gooey blend of mozzarella and cheddar cheeses atop warm naan breads. Easy to prepare and perfect for a quick breakfast or brunch, these pizzas combine classic flavors in a convenient, handheld format.
Ingredients
Base
- 2 store-bought naan breads or flatbreads
Sausage
- ½ pound breakfast sausage, crumbled
Egg Mixture
- 4 large eggs
- 2 tablespoons heavy cream or milk
- Salt and pepper to taste
Cheese
- ½ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
Other
- 1 tablespoon olive oil
- Chopped fresh chives or parsley for garnish
Instructions
- Preheat the oven. Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Cook the sausage. In a skillet over medium heat, cook the crumbled breakfast sausage until it is browned and fully cooked through, about 6 to 8 minutes. Drain any excess grease and set the cooked sausage aside.
- Prepare the eggs. In a bowl, whisk together the eggs, heavy cream or milk, salt, and pepper until blended. Heat olive oil in a clean skillet over medium heat and scramble the eggs gently, cooking just until they are mostly set but remain slightly soft, as they will finish cooking in the oven.
- Assemble the pizzas. Place the naan breads on the prepared baking sheet. Evenly divide the scrambled eggs over each naan, then top with the cooked sausage. Sprinkle both the shredded mozzarella and cheddar cheeses over the top of each pizza.
- Bake. Place the baking sheet in the oven and bake for 8 to 10 minutes, or until the cheese has melted and is bubbly.
- Garnish and serve. Remove the pizzas from the oven, garnish with chopped fresh chives or parsley, and serve immediately while hot.
Notes
- Add sautéed bell peppers, onions, or spinach to the topping for extra vegetables and nutrition.
- Use turkey sausage or plant-based sausage alternatives for a lighter or vegetarian-friendly version.
- This recipe can be made with mini naan breads to create handheld breakfast pizza servings, perfect for parties or quick snacks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pizza
- Calories: 540
- Sugar: 2g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 275mg
