This sheet pan breakfast pizza is a satisfying savory dish made with a crisp pizza crust, fresh vegetables, creamy cheese, and perfectly baked eggs. Designed for easy preparation and generous portions, it’s ideal for breakfast gatherings, brunch spreads, or a hearty family meal to start the day.
Why You’ll Love This Recipe
This recipe brings together everything that makes breakfast comforting and convenient. It’s baked in one pan, making prep and cleanup simple. The combination of melty cheese, tender vegetables, and baked eggs creates a balanced and flavorful bite every time. It’s also highly customizable, so you can adjust toppings based on what you have on hand or your personal preferences. Best of all, it’s easy to slice and serve, making it perfect for sharing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Preheat the oven to 400°F. Lightly coat a large rimmed baking sheet with nonstick spray. Stretch the pizza dough into a 15 x 12-inch rectangle on the baking sheet. Bake for 6 minutes, just until the dough is set and lightly golden, then remove from the oven.
If using sausage that is not already cooked, cook it in a skillet over medium heat until fully done and lightly browned. Set aside.
Brush the partially baked dough evenly with olive oil. Sprinkle the cooked sausage and minced garlic over the surface. Add the mozzarella cheese, followed by the spinach, roasted red peppers, and feta cheese.
Carefully crack the eggs one at a time over the pizza, spacing them evenly about 2 inches apart. Season the entire pizza with black pepper and red pepper flakes.
Return the baking sheet to the oven and bake for 13 to 15 minutes, until the crust is golden and the egg whites are fully set while the yolks remain slightly soft.
Remove from the oven, sprinkle with sliced scallions, slice into portions, and serve immediately.
Servings and timing
This recipe yields 6 generous slices.
Preparation time: 15 minutes
Cooking time: 20–22 minutes
Total time: approximately 35–40 minutes
Variations
You can easily adapt this breakfast pizza to suit different tastes. Swap feta for cheddar or a mild white cheese for a creamier flavor. Add sliced mushrooms, bell peppers, or red onions for extra vegetables. For a spicier version, increase the red pepper flakes or add a drizzle of chili oil after baking. You can also use whole wheat pizza dough for a heartier crust.
Storage/Reheating
This breakfast pizza is best enjoyed fresh due to the eggs. If needed, leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. Reheat slices in a 350°F oven for a few minutes until warmed through. Avoid microwaving, as it can overcook the eggs and soften the crust.
FAQs
Can I make this recipe without eggs?
Yes, you can omit the eggs and add extra vegetables or cheese for a non-egg version.
What kind of dough works best?
Prepared pizza dough from the store or homemade dough both work well as long as it can be stretched thinly.
Can I cook the eggs fully?
Absolutely. Simply bake a few minutes longer until the yolks are fully set.
Is this recipe suitable for brunch?
Yes, it’s ideal for brunch since it serves multiple people and can be sliced easily.
Can I add more protein?
You can add more cooked sausage or include shredded chicken for extra protein.
Should I bake the crust first?
Yes, pre-baking the crust ensures it cooks through and doesn’t become soggy.
Can I use frozen spinach?
Yes, but thaw and squeeze out excess moisture before using.
How do I prevent the eggs from spreading?
Crack each egg gently and space them evenly across the pizza.
Can I prepare this ahead of time?
You can prep the toppings and dough in advance, but bake just before serving for best results.
What sides pair well with this dish?
Fresh fruit, a light salad, or roasted vegetables complement this pizza nicely.
Conclusion
This sheet pan breakfast pizza is a flavorful, filling, and shareable way to elevate your morning meal. With its crisp crust, colorful vegetables, and baked eggs, it offers both comfort and convenience in every slice. Whether served for breakfast, brunch, or a relaxed weekend meal, it’s a recipe you’ll come back to again and again.
This sheet pan breakfast pizza features a golden crust topped with savory sausage, fresh vegetables, melty cheese, and perfectly baked eggs. It’s an easy, shareable breakfast or brunch option that’s both hearty and customizable.
Author:Sophia
Prep Time:15 minutes
Cook Time:22 minutes
Total Time:40 minutes
Yield:6 slices
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Halal
Ingredients
1 pound prepared pizza dough
2 tablespoons olive oil
6 ounces beef or turkey breakfast sausage, fully cooked and crumbled
3 cloves garlic, minced
1 1/2 cups mozzarella cheese, freshly shredded
1/2 cup fresh baby spinach, torn
1/4 cup roasted red peppers, chopped
1/3 cup feta cheese, crumbled
6 large eggs
1/2 teaspoon freshly cracked black pepper
1/4 teaspoon red pepper flakes
1 scallion, thinly sliced
Instructions
Preheat oven to 400°F (200°C). Lightly grease a large rimmed baking sheet.
Stretch pizza dough into a 15 x 12-inch rectangle on the sheet. Bake for 6 minutes, then remove from oven.
If needed, cook sausage in a skillet until browned and cooked through.
Brush baked crust with olive oil. Add sausage and minced garlic evenly.
Sprinkle mozzarella over the surface, then top with spinach, red peppers, and feta.
Carefully crack eggs over the pizza, spacing them evenly.
Season with black pepper and red pepper flakes.
Bake for 13–15 minutes, until egg whites are set and yolks slightly soft.
Remove from oven, sprinkle with scallions, slice, and serve warm.
Notes
Use parchment paper under the dough for easier cleanup.
Pre-bake the crust to avoid sogginess.
Add more veggies like mushrooms or onions for variation.
