Breakfast Pizzas are an effortless and fun weekend treat. Using refrigerated pizza dough keeps things simple, while allowing you to top each mini pizza with your favorite ingredients. Our go-to combo is sausage, bacon, a soft-baked egg, green onion, and plenty of cheese. Invite friends for a casual brunch and let everyone build their own.
Why you’ll love this Breakfast Pizza Recipe:
- Easy Recipe – These mini pizzas come together quickly thanks to store-bought refrigerated dough.
- Endless Toppings – We love sausage, bacon, and a soft egg with a mix of mozzarella and sharp cheddar for extra melty flavor. Customize each pizza to suit your tastes.
- Fun DIY Brunch – Thaw dough ahead, lay out toppings, and let guests build their own pizzas for a relaxed brunch party.
Ingredient Overview:
The full recipe with measurements and directions is in the recipe card below.
- Refrigerated Pizza Dough – Any refrigerated pizza dough works. You can also ask local pizzerias for dough balls if available.
- Cheese – Shredded mozzarella provides the classic pizza flavor while shredded cheddar adds a breakfast-like sharpness and extra melt.
- Meat – Cooked breakfast sausage and chopped bacon add savory depth. Substitute with turkey options or omit for a vegetarian version.
- Eggs – Use large eggs at room temperature so they bake evenly on the pizza.
Recipe Substitutions & Variations:
- Pizza Dough – Pre-made dough saves time, but use your favorite homemade dough if you prefer.
- Gluten-free – Choose a trusted thaw-and-bake gluten-free dough if you need a gluten-free option.
- Dairy-free – Use a melty plant-based cheese or omit cheese entirely for a dairy-free pizza.
- Pizza Base – Instead of brushing with olive oil, you can use pizza sauce, a thin layer of sausage gravy, or Alfredo for a richer base.
- Toppings – Swap ingredients freely: mushrooms, tomatoes, bell peppers, or spinach make great alternatives. For non-runny eggs, use scrambled eggs or add them after baking.
How to Make Build-Your-Own Breakfast Pizzas:
Step 1: Prep. Thaw dough according to package directions and let it rest at room temperature if required. Cook bacon and sausage; lined baking sheets make cleanup easier. Preheat the oven and prepare baking sheets with parchment paper.
Step 2: Form the Pizzas. Divide each thawed dough ball and roll into 6- or 7-inch circles on a lightly floured surface—7 inches yields a thinner crust.
Step 3: Assemble. Place the rounds on the prepared sheet. Brush each with about 1 teaspoon olive oil, sprinkle garlic powder, then add cheese and chosen toppings. If you want a runny egg, make a small well in the center and crack the egg into it as the last topping.
Step 4: Bake. Bake at 425°F for about 15–18 minutes, until the crust is lightly golden and egg whites are set. If using scrambled eggs, add them in the final 7–8 minutes to avoid overcooking.
Serving + Storing:
Garnish with chopped parsley or sliced green onions and serve immediately. These breakfast pizzas pair well with hash browns, fresh fruit salad, or other breakfast favorites. Store leftovers in an airtight container in the refrigerator for up to four days. For best texture and safety, avoid leaving runny-yolk pizzas overnight; use scrambled eggs if you plan to refrigerate and reheat.
Expert Baking Tips:
- Oven Accuracy – An oven thermometer helps ensure your oven runs at the set temperature for consistent results.
- Flavorful Crust – Brushing the crust with olive oil and a light sprinkle of garlic powder before toppings adds subtle flavor that complements bacon and sausage.
- Adding Eggs – For soft eggs, create a small well in the center and crack the egg in as the last step. Scrambled eggs can be pre-cooked and added during the last few minutes of baking.
FAQs:
You can place raw eggs on the pizza and bake them; sunny-side-up style eggs are shown here. Alternatively, use pre-cooked scrambled eggs if you prefer.
Cold leftover breakfast pizza is fine if eggs were fully cooked (no runny yolks). If you plan to eat leftovers, consider using scrambled eggs or omitting soft-yolk eggs.
More Breakfast Recipes to Love:
- Quick Breakfast Tacos
- Perfect Breakfast Quiche
- 5-Minute Breakfast Parfaits
- Restaurant-Level Stuffed French Toast
- Whipped Ricotta Toast with Figs and Honey
Did you make this recipe? Leave a comment and a star rating!
Build Your Own Breakfast Pizzas
Ingredients
- 4 large pizza dough balls
- 8 tsp olive oil
- garlic powder
- 32 ounces shredded cheddar cheese
- 32 ounces shredded mozzarella cheese
- 1 lb breakfast sausage, cooked
- 1 package bacon, cooked
- green onion
- 8 eggs
- handful of parsley optional, for garnish
Instructions
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Prep: Check dough package for prep directions. Cook bacon and sausage and preheat oven to 425°F. Line baking sheets with parchment paper.
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Form pizzas: Cut each dough ball in half and roll into 6–7 inch circles on a lightly floured surface.
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Assemble: Place rounds on a baking sheet, brush with 1 tsp olive oil each, sprinkle garlic powder, add cheese and toppings. If using a runny egg, make a small well in the center and crack the egg in last.
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Bake: Bake 15–18 minutes until crust is lightly browned and egg whites are set. For scrambled eggs, add them during the final 7–8 minutes.
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Serve & Store: Garnish as desired and serve immediately. Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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