Sheet Pan Breakfast Pizza Recipe

The ultimate breakfast pizza made with crispy maple bacon, breakfast sausage links, mozzarella cheese, and gooey sunny side up eggs.

Sheet Pan Breakfast Pizza Recipe

This breakfast pizza is another one of those recipes where Patty repeated “this is so good” in-between EVERY bite she took. Almost to the point where it was annoying. But I do have to agree—it is that good.

My breakfast pizza recipe is made with crispy maple bacon, breakfast sausage links, mozzarella cheese, and gooey sunny side up eggs. It’s got all the elements of a glutenous breakfast and PERFECT for your next brunch party. With 6 eggs, you can serve 6 people and everyone gets their own egg. Such a fair recipe.

How to Make Breakfast Pizza

This is your standard sheet pan pizza topped with all breakfast items. No sauce necessary. For this recipe, we’ll add all fully cooked topping except for the egg and bake for about 8 minutes. This will firm up the crust and also prevent the eggs from overcooking. Eggs baked for 20 minutes won’t be runny.

We’ll finish the recipe with the cracked eggs on top and bake for another 8-10 minutes or until egg whites are no longer clear. Runny eggs yolks are absolutely essential.

Sausage and Bacon

I used maple bacon for my recipe. It adds just a hint of sweetness to a very savory recipe. You can use thick-cut bacon or regular bacon, just make sure you precook it in the oven or skillet before chopping and adding to the pie. Just be sure to not overcook the bacon as it will continue to cook in the oven. I would shoot for just done and tender.

Maple sausage is another way to add sweetness to the pizza if you can’t find maple bacon. I like to use the small and narrow natural casing breakfast sausage links, although any sausage should work. Just be sure to fully cook before adding to the pizza.

Cheese

I used mozzarella cheese, but you can use cheddar or a blend of the two. The recipe calls for about 1 1/2 cups of cheese, which is the majority of an 8-ounce bag of shredded cheese.

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Sheet Pan Breakfast Pizza Recipe
Sheet Pan Breakfast Pizza Recipe
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Sheet Pan Breakfast Pizza Recipe

  • Author: Shawn Williams
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Cuisine: American

Description

Simple breakfast pizza made with crispy bacon, breakfast sausage links, mozzarella cheese, and gooey sunny side up eggs. It’s got all the elements of breakfast and PERFECT for brunch parties.


Scale

Ingredients

  • 1 pound pizza dough
  • 8 slices bacon, fully cooked and chopped into 1/2 inch pieces
  • 68 breakfast sausage links, fully cooked and thinly sliced
  • 6 eggs
  • 1 1/2 cups mozzarella cheese (or 5050 mozzarella and cheddar)
  • 1/4 cup green onions, chopped
  • 1 tablespoon olive oil
  • Fresh parsley, for garnish
  • Pinch of salt

Instructions

  • Preheat oven to 425° F.
  • Cook bacon in the oven or skillet until just cooked through but still tender. Transfer to a paper towel-lined plate to drain. Brown sausages in a pan on medium heat until cooked through. Chop bacon and sausage and set aside.
  • Roll out dough into a large rectangle. Transfer to a greased 11×17 pan, covering the entire bottom of the pan with no dough hanging over the sides or up the edges of the pan. Drizzle oil over the entire crust and use the back of a spoon or basting brush to spread evenly over the dough. Sprinkle with sea salt.
  • Layer cheese leaving a 1/2 inch crust around the edges. Top with sausage and bacon. Sprinkle with green onions and bake for about 8 minutes. Remove from the oven and crack 6 eggs in two rows over the pizza. Start in the middle and work outward to ensure even distribution. Crack carefully so the yolks and whites stay intact. Sometimes it helps to crack eggs into a small prep bowl and gently transfer to the pizza. It’s OK if a little spills onto the crust.
  • Bake for an additional 8-10 minutes or until crust just starts to brown and egg whites are no longer translucent. You want yolks to be runny.
  • Sprinkle with fresh parsley and serve sliced.

Notes

I used mozzarella cheese, but you can use cheddar or a blend of the two. The recipe calls for about 1 1/2 cups of cheese, which is the majority of an 8-ounce bag of shredded cheese.


Nutrition

  • Serving Size: 1/6 pan
  • Calories: 375
  • Sugar: 1.8g
  • Sodium: 503mg
  • Fat: 15.5g
  • Saturated Fat: 5.8g
  • Carbohydrates: 30.2g
  • Fiber: 1.5g
  • Protein: 12.7g
  • Cholesterol: 197mg

Keywords: Breakfast pizza recipe, brunch recipes