Sausage and Egg Breakfast Pizzas Recipe
Meet your new weekend breakfast obsession: Sausage and Egg Breakfast Pizzas. These personal-sized flatbread pizzas strike the perfect balance between comfort and excitement, giving you golden baked eggs, crispy edges, gooey cheese, and hearty sausage all on top of warm naan or flatbreads. They’re fun to assemble, impressive to serve, and so delicious you’ll want to make them a regular part of your morning routine. Whether you’re cooking for the family or treating yourself to a fancy brunch at home, this recipe sparkles with flavor and invites plenty of easy customizations.
Ingredients You’ll Need
Every ingredient in Sausage and Egg Breakfast Pizzas has an important job to do, making the overall dish taste as fantastic as it looks. Nothing is complicated here—just classic, flavorful components that bring together richness, color, and irresistible texture in every bite.
- 4 small naan or flatbreads: The perfect foundation—soft yet sturdy enough to hold the toppings and egg without getting soggy.
- 1/2 pound breakfast sausage (crumbled): Savory, juicy sausage delivers a burst of flavor and satisfying protein in each pizza.
- 4 large eggs: Star of the show! Each flatbread gets a whole egg, giving you that perfect yolk and rich creaminess.
- 1 cup shredded mozzarella cheese: A gooey, melty layer that binds everything together and adds classic pizza appeal.
- 1/4 cup grated Parmesan cheese: Brings a salty, nutty kick that punches up the toppings.
- 1 tablespoon olive oil: Brushing the flatbreads helps crisp up the base and gives a lovely color and flavor.
- 1/2 teaspoon black pepper: Essential seasoning for a gentle, earthy warmth.
- 1/4 teaspoon salt: Helps pop all the flavors—don’t skip it!
- 1/4 teaspoon crushed red pepper flakes (optional): For a kiss of heat, sprinkle these on according to taste.
- Chopped fresh chives or parsley for garnish: These add bright color and a fresh, herby finish to your Sausage and Egg Breakfast Pizzas.
How to Make Sausage and Egg Breakfast Pizzas
Step 1: Preheat and Prep
Start by setting your oven to 425°F (220°C) and lining a baking sheet with parchment paper. This helps everything cook evenly and guarantees easy cleanup, which is always a win when brunch calls. Having the oven nice and hot is key for crisp flatbread bases and perfectly set eggs.
Step 2: Cook the Sausage
In a skillet over medium heat, crumble your breakfast sausage and let it cook until browned and fully done. Break it up with a spatula as it sizzles so you get bite-sized pieces that scatter nicely over your pizzas. Once it’s no longer pink and just getting crisp around the edges, remove the pan from heat and set aside.
Step 3: Assemble the Flatbreads
Lay your naan or flatbreads out on the prepared baking sheet. Give each piece a quick brush with olive oil—this little step adds so much to the final flavor and helps the bottom get beautifully golden. Next, sprinkle over the mozzarella and Parmesan, making sure to get a nice, even layer on each one. Top with the cooked sausage, spreading it out so you get some in every bite.
Step 4: Add the Eggs
Use the back of a spoon to press a gentle well in the center of each flatbread. This little nest helps the egg stay put. Carefully crack an egg into each well, letting it settle right on top of the sausage and cheese. Sprinkle with salt, black pepper, and red pepper flakes if you want a hint of spice!
Step 5: Bake to Perfection
Slide your baking sheet into the oven and bake for 10 to 12 minutes, depending on how runny or set you like your yolks. At 10 minutes, you’ll get gorgeous, slightly runny yolks; at 12, they’ll be more set. Keep a watchful eye for eggs that just reach your preferred doneness and cheese that’s bubbling gently.
Step 6: Finish and Serve
Out of the oven, top your Sausage and Egg Breakfast Pizzas immediately with a shower of chopped chives or parsley for vibrant color and fresh flavor. Transfer each pizza to a plate, and get ready for smiles all around the table!
How to Serve Sausage and Egg Breakfast Pizzas
Garnishes
For the best finish, always sprinkle on a handful of fresh chives or parsley right before serving. The herbs bring brightness and a pop of color that makes each pizza look irresistibly fresh and photo-worthy.
Side Dishes
Round out your breakfast feast with a simple green salad, fresh fruit, or a side of roasted potatoes. If you want to get a little fancy, set out a bowl of tangy Greek yogurt with berries and honey for a sweet contrast to your savory Sausage and Egg Breakfast Pizzas.
Creative Ways to Present
Transform your breakfast table into a pizzeria spread by cutting each pizza into wedges and arranging them on a big platter. Or, serve whole pizzas on individual cutting boards for a rustic touch. For brunch parties, try setting up a toppings bar, letting guests sprinkle on extras like hot sauce, avocado, or cherry tomatoes.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Sausage and Egg Breakfast Pizzas (lucky you!), let them cool, then wrap tightly and refrigerate. They’ll stay tasty for up to two days, ready for a quick and satisfying breakfast.
Freezing
For a make-ahead win, assemble the pizzas up to the cheese and sausage, wrap them well, and freeze. When you’re ready to bake, add the egg and seasonings, then pop them straight into the oven — just allow a few extra minutes for baking since they’re starting out cold.
Reheating
To bring leftover pizzas back to life, reheat in a preheated 350°F (175°C) oven until warmed through. Skip the microwave if you can—ovens keep the flatbread crisp and the egg from getting rubbery.
FAQs
Can I use a different kind of sausage?
Absolutely! Feel free to swap in cooked bacon, turkey sausage, or even a plant-based alternative if you like. Just make sure whatever you use is fully cooked before topping your pizzas.
How do I keep the egg from sliding off the flatbread?
The trick is to press a slight well in the center of the flatbread before you add toppings, and then carefully crack the egg into that nest. Go slow, and the egg should stay right where you want it.
What if I want to make these gluten-free?
You’re in luck! Simply choose your favorite gluten-free flatbread or naan. All the other ingredients in the recipe are naturally gluten-free, so it’s an easy swap.
Can I add extra vegetables?
Definitely! Try sautéed spinach, bell peppers, mushrooms, or even thinly sliced tomatoes. Just make sure your veggies are cooked and not too watery, so the dough stays crisp.
How do I get the yolks just right?
If you love a runny yolk, check the pizzas at 10 minutes. If you like it more set, aim for 12 minutes. Oven temperatures can vary, so a peek through the oven door ensures you get your perfect egg every time.
Final Thoughts
There’s something incredibly joyful about pulling these Sausage and Egg Breakfast Pizzas from the oven and diving in while the cheese is melty and the egg yolk is just begging to be broken. Don’t be surprised if this becomes your new favorite breakfast—it’s a dish that delivers big on taste and makes any morning feel special. Give it a try and see for yourself!
Print
Sausage and Egg Breakfast Pizzas Recipe
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Sausage and Egg Breakfast Pizzas are a delicious twist on classic breakfast fare. With a crispy flatbread base, savory sausage, gooey cheese, and a perfectly cooked egg on top, these pizzas are a flavorful way to start your day.
Ingredients
For the Breakfast Pizzas:
- 4 small naan or flatbreads
- 1/2 pound breakfast sausage, crumbled
- 4 large eggs
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes (optional)
- Chopped fresh chives or parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Cook the sausage: In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it into crumbles. Remove from heat and set aside.
- Prepare the flatbreads: Place the naan or flatbreads on the prepared baking sheet. Brush each with a bit of olive oil, then sprinkle with mozzarella and Parmesan cheeses.
- Add toppings: Evenly distribute the cooked sausage over the cheese. Using the back of a spoon, create a slight well in the center of each flatbread and carefully crack an egg into each one.
- Season and bake: Sprinkle with salt, black pepper, and red pepper flakes if using. Bake for 10 to 12 minutes, or until the egg whites are set and the yolks are cooked to your preference.
- Garnish and serve: Garnish with fresh chives or parsley and serve warm.
Notes
- To avoid eggs sliding off the flatbread, press the center down slightly before adding toppings.
- For a runnier yolk, bake closer to 10 minutes; for a firmer yolk, go closer to 12.
- You can substitute sausage with cooked bacon or plant-based sausage alternatives.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pizza
- Calories: 390
- Sugar: 2g
- Sodium: 670mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 215mg
