This High Protein Sausage & Egg Breakfast Pizza is a fun twist on your usual morning meal. It combines savory sausage, fluffy eggs, and melty cheese all on a crispy pizza crust that’s full of flavor and protein to kickstart your day. The mix of textures—from the crunchy edges of the crust to the soft, cheesy toppings—makes every bite interesting and satisfying.
I love making this breakfast pizza when I want something special but still quick to put together. It’s a great way to use up any leftover sausage or eggs in the fridge, and it feels like a treat without being too heavy. Plus, the high protein keeps me full throughout the morning, which is perfect when I have a busy day ahead.
My favorite way to enjoy it is fresh out of the oven, with a sprinkle of fresh herbs on top and a hot cup of coffee on the side. It’s also a great dish to share—whether for a weekend brunch with family or a cozy breakfast with friends. Giving breakfast a pizza spin always brings smiles around the table!
Key Ingredients & Substitutions
Pizza Crust: Using a pre-made crust saves time and keeps things simple. I like thin crust for a crisp base, but regular works well too. For a gluten-free option, try cauliflower or almond flour crust.
Breakfast Sausage: This adds savory flavor and protein. If you prefer, turkey sausage or plant-based sausage are great swaps that still bring a punch of taste.
Cheese: Cheddar gives a sharp, familiar flavor that melts nicely. Mixing in mozzarella creates a gooey stretch. You can swap for pepper jack for a little heat or use vegan cheese if needed.
Eggs: Fresh eggs are best for topping as they cook quickly and add richness. If you want lower cholesterol, try egg whites or a mix of whole eggs and whites.
Parmesan & Herbs: Parmesan adds depth on top, while parsley or chives bring freshness. Feel free to replace parsley with basil or omit herbs if you prefer simplicity.
How Do You Cook Eggs on Pizza Without Overcooking the Crust?
Adding eggs after the cheese melts is key. Here’s how I handle it:
- Part-bake the pizza with cheese and sausage first, about 6-8 minutes, so the crust firms up.
- Remove pizza and crack eggs directly on top, spacing them out.
- Season eggs lightly with salt and pepper.
- Bake again for 6-10 minutes until egg whites set but yolks remain slightly runny.
- Watch closely in the last few minutes to avoid drying out eggs or burning crust edges.
This two-step baking process ensures the crust stays crispy while the eggs cook perfectly. Using a higher oven temperature (425°F) helps bake quickly without sogginess. Adjust baking times based on your oven and how you like your yolks.
Equipment You’ll Need
- Baking sheet or pizza stone – helps the crust bake evenly and get crispy edges.
- Oven mitts – important to safely handle hot pizza and baking trays.
- Spatula or pizza peel – makes it easy to transfer the pizza in and out of the oven.
- Knife or pizza cutter – for quick, clean slices without tearing the crust.
- Mixing bowl – if you want to crumble and mix sausage or beat eggs before adding.
Flavor Variations & Add-Ins
- Swap breakfast sausage for cooked bacon or ham for a different meaty taste.
- Add sautéed spinach or bell peppers for extra color and veggies.
- Try feta or goat cheese instead of cheddar for a tangy twist.
- Spice it up with red pepper flakes or smoked paprika sprinkled on top before baking.
High Protein Sausage & Egg Breakfast Pizza Recipe
Ingredients You’ll Need:
Main Ingredients:
- 1 pre-made pizza crust (12-inch, thin or regular)
- 1 cup cooked breakfast sausage, crumbled
- 1 1/2 cups shredded cheddar cheese (or a blend of cheddar and mozzarella)
- 3 large eggs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil (optional, for crust)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and roughly 15-18 minutes to bake, totaling around 25-30 minutes from start to finish. It’s quick enough for a tasty weekend breakfast or brunch.
Step-by-Step Instructions:
1. Prepare and Preheat:
Start by preheating your oven to 425°F (220°C). If you like, brush a little olive oil around the edges of the pizza crust to help it get nice and crispy as it bakes.
2. Add Cheese and Sausage:
Evenly spread your shredded cheese over the pizza crust, leaving a small border around the edges. Next, scatter the cooked sausage pieces over the cheese layer, making sure they’re spread out.
3. First Bake:
Place your pizza onto a baking sheet or pizza stone and bake for 6-8 minutes. You’ll know it’s ready when the cheese starts melting and the crust begins to turn golden brown.
4. Add Eggs and Final Bake:
Take the pizza out of the oven. Carefully crack the eggs onto the pizza, spacing them out well. Season the eggs with a pinch of salt and freshly ground black pepper. Return the pizza to the oven and bake for another 6-10 minutes until the egg whites are set but the yolks are still slightly runny—or cooked to your liking.
5. Finishing Touches:
Remove the pizza from the oven and sprinkle the grated Parmesan cheese over the top. Garnish with freshly chopped parsley or chives to add a burst of color and freshness.
6. Serve and Enjoy:
Slice your breakfast pizza and serve it immediately while it’s warm and melty. Enjoy the hearty combination of protein-packed sausage and eggs with gooey cheese on a crispy crust!
Can I Use Frozen Sausage for This Pizza?
Yes! Just make sure to fully thaw and cook the sausage before adding it to the pizza. This helps avoid extra moisture that can make the crust soggy.
Can I Make This Pizza Ahead of Time?
You can assemble the pizza up to step 4 and refrigerate it for a few hours. Bake it when ready, then add and cook the eggs fresh for the best texture.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave, but the eggs may firm up more when reheated.
Can I Use Different Cheeses or Meats?
Absolutely! Feel free to swap cheddar for mozzarella, feta, or your favorite cheese. You can also try bacon, ham, or turkey sausage to change up the flavor.
