There is something so comforting about a breakfast pizza that brings the cozy feeling of a Sunday morning diner without all the fuss, and this sausage and egg version delivers that savory aroma the moment it hits the oven.
I love making these on busy weekday mornings or relaxed weekend brunches because they are easy to customize, quick to eat on the go, and make it simple to feed a hungry crew at the same time.
SaveEvery time I pull a golden English muffin from the toaster, slathered with rich tomato, spicy sausage, and a silky egg on top, it reminds me of lazy breakfast memories and makes my morning feel just a little more special.
Sausage And Egg Breakfast Pizzas Recipe
Ingredients
Crust and Base
Sausage and Eggs
Optional Toppings
Instructions
- Preheat and prep the English muffins
Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and lightly brush or spray with olive oil. Place the split English muffin halves on the sheet cut side up so they can toast evenly.
- Warm the sausage in a skillet
In a medium nonstick skillet over medium heat, crumble the ground breakfast sausage and cook until browned and cooked through, about 5 to 7 minutes. Drain excess fat, then season with black pepper, paprika, red pepper flakes, and a pinch of salt.
- Toast the muffin bases
Toast the muffin halves in the preheated oven for 5 minutes, or until they are lightly golden and slightly crisp around the edges, which helps prevent sogginess from the sauce.
- Add sauce and sausage
Remove the baking sheet from the oven. Spread about 1 tablespoon of pizza sauce over each muffin half, leaving a small border. Sprinkle a tablespoon of mozzarella and a tablespoon of Parmesan over the sauce, then divide the cooked sausage evenly among the halves.
- Crack and bake again
Crack one egg into a small bowl, then gently slide it onto each pizza half over the sausage. Sprinkle a little extra mozzarella on top, return the sheet to the oven, and bake for 3 to 5 minutes until the whites are set but the yolks are still soft.
- Finish with final cheese and toppings
Remove the baking sheet, sprinkle the remaining mozzarella and Parmesan over each egg, and slide back into the oven for another 2 to 3 minutes until the cheese is melted and bubbly.
- Add fresh aromatics
Take the breakfast pizzas out of the oven and garnish with sliced green onions. If you like, add a little butter to the skillet and sauté diced bell peppers or red onion for extra flavor and color.
- Serve with your favorite sides
Let the pizzas cool for a minute or two, then serve with ketchup, hot sauce, or a simple green salad. For a lighter option, top with fresh spinach or arugula after baking for extra texture.
- Customize and store leftovers
Encourage everyone to personalize their breakfast pizza with avocado slices, hot sauce, or extra veggies. Refrigerate any leftovers in an airtight container and reheat in the toaster or microwave for a quick morning meal.
- Enjoy immediately for the best texture
These breakfast pizzas are best enjoyed right away while the muffin is crisp, the egg is creamy, and the cheese is gooey, making every bite a satisfying start to the day.
Substitutions and variations
- Use turkey or chicken sausage for a lighter option, or swap in plant-based sausage for a vegetarian version.
- Regular hamburger buns or biscuit halves can stand in if you do not have English muffins.
- Feel free to replace eggs with a quick tofu scramble for a vegan breakfast pizza.
- Any tomato-based pasta sauce or even crushed tomatoes will work in place of pizza sauce.
- Add any of your favorite vegetables such as mushrooms, zucchini, or leftover roasted potatoes.
Chloe's tips
- For extra flavor, toast the muffin halves before saucing them.
- Use a combination of mozzarella and cheddar if you want a sharper, cheesier bite.
- If you prefer a runny yolk, pull the pizzas out of the oven just as the whites are set.
- Let the pizzas rest briefly before serving so the egg sets slightly and makes them easier to handle.
- Feel free to double the sausage mixture and freeze a portion for busy mornings.
How to store it
- Store leftover breakfast pizzas in the refrigerator for up to 3 days in an airtight container.
- Reheat in a toaster oven or regular oven at 350 degrees Fahrenheit for 5 to 7 minutes to restore crispness, or warm in the microwave for a softer texture.
- Keep raw sausage cooked in the fridge and use within 2 days, or freeze for longer storage.
Serving suggestions
Serve these satisfying breakfast pizzas on a shared platter with extra sauce and a small bowl of fresh fruit on the side.
- Serve with a side of fresh fruit
- Add a sprinkle of red pepper flakes for heat
- Pair with a simple green salad
- Offer ketchup and hot sauce at the table
Frequently asked questions
Can I make these ahead of time and reheat later?
Yes, you can assemble the pizzas ahead and refrigerate them for up to 24 hours. Bake from cold, adding a few extra minutes to the cook time until hot and bubbly.
What can I use instead of English muffins?
Hamburger buns, biscuit halves, or even slices of sturdy bread work well as alternatives for the crust.
How do I keep the egg from spreading too much on the pizza?
Crack the egg into a small bowl first, then gently slide it onto the pizza so it stays in a neat circle, and avoid overfilling with sauce.
Can I make these vegetarian?
Absolutely, swap the sausage for a plant-based breakfast crumbles or sautéed mushrooms and add extra vegetables for a hearty vegetarian version.
Let's get cooking!
These Sausage and Egg Breakfast Pizzas are a simple, delicious way to turn a basic morning into something feel special, with a crisp, golden crust, savory sausage, and a creamy egg that ties everything together perfectly.
