Breakfast Pizza
Breakfast pizza is a delicious and satisfying meal that combines a crispy crust, scrambled eggs, cheese, and flavorful toppings for a perfect start to your day. This versatile recipe is easy to make and perfect for family breakfasts or brunch.
Servings: 4 servings
Ingredients
- 1 pre-made pizza dough store-bought or homemade, about 12 inches in diameter
- 2 tablespoons olive oil
- 3 large eggs
- 1/4 cup milk or a dairy-free alternative
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded cheddar cheese
- 1/2 cup turkey sausage cooked and crumbled
- 1/4 cup diced bell peppers red, green, or yellow
- 1/4 cup diced tomatoes
- 1/4 cup chopped spinach
- 2 tablespoons chopped green onions
- salt and pepper to taste
- hot sauce or ketchup optional, for serving
Instructions
- Preheat your oven to 450°F (230°C). Roll out your pizza dough on a lightly floured surface into a 12-inch circle. Transfer the dough onto a baking sheet or a pizza stone if you have one. Brush the dough lightly with olive oil to ensure a golden and crispy crust.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until smooth. Heat a small non-stick skillet over medium heat and add a little olive oil. Pour in the egg mixture and cook gently, stirring occasionally until the eggs are softly scrambled but still moist. Remove from heat and set aside.
- Sprinkle the shredded mozzarella and cheddar cheeses evenly over the prepared pizza dough. Next, evenly distribute the cooked turkey sausage, diced bell peppers, tomatoes, spinach, and green onions over the cheese. Finally, dollop the scrambled eggs across the top.
- Place the pizza in the preheated oven and bake for 12-15 minutes or until the crust is golden and the cheese is bubbly and slightly browned. Keep an eye on it to avoid burning.
- Remove the pizza from the oven and let it cool for a couple of minutes before slicing. Serve with your favorite hot sauce or ketchup for an extra kick if desired.
Equipment
- Oven
- Baking Sheet
- Pizza Stone
- Non-stick Skillet
- Mixing Bowl
Notes
Use a pizza stone if you have one for a crispier crust. Don’t overcook the scrambled eggs before adding them to the pizza; they will cook further in the oven. If you prefer a thinner crust, roll the dough out a bit more but keep an eye on baking time. Pre-cook and drain any toppings with moisture to avoid sogginess. Let the pizza rest for a few minutes after baking to allow the cheese to set for easier slicing.
Variations include vegetarian options by skipping sausage and adding extra veggies, adding spicy toppings like jalapeños, trying different cheeses, or making vegan versions with plant-based cheese and tofu scramble. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven at 350°F for 8-10 minutes for best results. You can also freeze slices for up to 2 months.