Breakfast Pizza

This cheesy breakfast pizza is loaded with scrambled eggs, sausage, and bacon on a golden crust. Perfect for brunch, weekends, or meal prep. Easy and delicious!

Servings:

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Equipment

Large Bowl
Whisk - If you don’t have a whisk, you can use a fork to scramble your eggs
Nonstick skillet - I used a 12-inch skillet for this recipe
Baking sheet - My baking sheet was a round 16 inch pizza pan but you can use a 9x13 pan instead
Parchment paper - If you don’t have parchment paper, you can spray your baking sheet with nonstick cooking spray or brush it with a bit of oil to prevent the dough from sticking

Ingredients

6 large eggs
½ cup whole milk
½ cup queso cheese dip
1 teaspoon salt
½ teaspoon pepper
1 pound breakfast sausage
1 13-ounce tube refrigerated pizza crust
2 Tablespoons salted butter melted
1 cup freshly grated colby jack cheese
8 strips bacon cooked crispy and crumbled
2 Tablespoons sliced chives

Instructions

🥚 1. Scramble the Eggs - In a large bowl, whisk together the eggs, milk, queso, salt, and pepper. Cook in a skillet over medium heat until fluffy. Set aside.
🥓 2. Cook the Sausage - Brown the breakfast sausage in the same skillet, breaking it up as it cooks. Drain and set aside.
🔥 3. Prep the Crust - Preheat your oven to 375°F. Line a baking sheet with parchment paper or spray with nonstick spray. Roll out the pizza crust and shape into a round or square. Brush with melted butter.
🍳 4. Assemble the Pizza - Evenly layer the cooked sausage over the crust, followed by the scrambled eggs and Colby Jack cheese.
⏲️ 5. Bake - Bake for 20 minutes, or until the crust is golden and crispy.
🌿 6. Garnish & Serve - Remove from the oven and top with bacon crumbles and sliced chives. Slice and serve warm!

Notes

Storage & Reheating Tips

🍕 Storing Leftovers

Cool completely, then store slices in an airtight container in the fridge for 3–4 days.

🔁 Reheating Options

Oven: 350°F for 10 minutes
Air Fryer: 360°F for 5–6 minutes
Avoid the microwave—your crust will thank you!