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side shot of a pan of breakfast pizza on parchment paper
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Breakfast Pizza

Creamy homemade sausage gravy is the perfect sauce for Breakfast Pizza. Finish with cracked eggs and bake until over-easy.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Servings 6 servings

Equipment

  • large sheet pan
  • parchment paper

Ingredients

  • 13.8 ounces pre-made pizza crust I used Pillsbury
  • 16 ounces breakfast sausage
  • 2 Tbs flour
  • 2 cups whole milk
  • 1/2 tsp pepper
  • 1/4 tsp Spanish paprika
  • 1/4 tsp ground mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 cups shredded cheddar jack cheese
  • 2 stalks green onions diced
  • 6 large eggs

Instructions

How to make homemade sausage gravy:

  • In a pan, saute and brown the sausage until no longer pink. Takes around 5-6 minutes.
  • Sprinkle 2 Tbs over the top of the sausage and stir.
  • To the pan, add 2 cups of milk. Add the seasonings and stir everything together.
  • Let the gravy simmer until it reduces by a third, for about 5 minutes.

How to make breakfast pizza with over-easy eggs on top:

  • Preheat the oven to 400 degrees.
  • On a large sheet pan add parchment paper. Unroll the pizza crust and roll it out on top of the parchment paper so it is the size of the baking sheet.
  • Bake in the oven for 6 minutes.
  • Add the sausage gravy to the top of the crust. Spread around to every edge.
  • Spread the cheese and chopped green onions over the top evenly.
  • Create 6 wells on the top of the pizza then gently crack an egg into each well.
  • Place the pizza into the oven and bake for 15 minutes.
  • Slice into 6 large pieces so that each piece has an egg in it. Enjoy!

Notes

Tips for making Breakfast Pizza:
  • You want it to be thick and creamy, not saucy which will make the whole pizza soggy.
  • Do not drain the grease, this will be used to make the gravy.
 
Tips for cooking eggs in the oven on top of pizza:
  • Adjust the time for pre-baking the crust by 1 minute for how you prefer your eggs on top. For mine, I pre-baked the crust for 6 minutes, then baked with the eggs on top for 15 minutes and the eggs came out over-easy.