Nothing brings a crowd together quite like breakfast, and this Sheet Pan Breakfast Pizza is the perfect way to kick off a weekend brunch or family gathering. With its crispy crust topped by fluffy baked eggs, melted cheeses, and a savory mix of bacon and sausage, every bite feels like a warm, savory hug. It’s simple to prepare on a single sheet pan, making it just as easy to serve as it is delicious.
This hearty breakfast dish combines all your favorite morning flavors in one eye-catching pizza, spread out perfectly for sharing. Whether you customize it with bell peppers or enjoy it straight up with classic breakfast meats, its versatility and convenience make it an instant crowd-pleaser.
- Makes 6 to 8 generous servings, ideal for feeding families or brunch guests.
- Sheet pan method simplifies prep and cleanup, perfect for busy mornings.
- Loaded with classic breakfast ingredients—eggs, cheese, bacon, sausage—for familiar comfort.
- Customizable toppings let you add veggies or swap meats based on preference.
Ingredients
- Pizza Dough (1 lb / 450 g): Use either store-bought or your favorite homemade dough for a sturdy, crispy crust.
- Olive Oil (1 tbsp): Lightly coats the pan and crust edges for a golden, crisp base.
- Large Eggs (6): Whisked with milk to create a fluffy, custardy egg layer throughout the pizza.
- Milk (½ cup): Adds creaminess to the egg mixture, ensuring a tender texture when baked.
- Salt and Black Pepper: Season the egg mix to enhance flavor and balance richness.
- Shredded Mozzarella Cheese (1½ cups): Melts beautifully to add gooey, mild creaminess.
- Shredded Cheddar Cheese (1 cup): Provides sharpness and color contrast for extra flavor depth.
- Bacon (6–8 slices): Cooked and crumbled for savory crunch and smoky notes.
- Cooked Breakfast Sausage (1 cup): Crumbled to distribute meaty, flavorful bursts throughout the pizza.
- Diced Bell Peppers (½ cup, optional): Adds sweetness and a pop of color for freshness.
- Sliced Green Onions (¼ cup, optional): Garnish for mild onion flavor and visual appeal.
Instructions
- Preheat Oven and Prepare Sheet Pan
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Set your oven to 220°C (approximately 425°F) so it’s hot and ready. Lightly grease a large sheet pan with olive oil to prevent sticking and help develop a crispy bottom crust.
- Stretch and Par-Bake the Dough
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Press or stretch the pizza dough evenly to fit the size of the prepared pan. Par-bake the crust for 6 to 8 minutes, just until it firms up without browning. This step prevents sogginess when adding the moist toppings later.
- Make the Egg Mixture
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In a medium bowl, whisk together the six eggs, half a cup of milk, and salt and black pepper to taste. Whisk until smooth and slightly frothy to ensure a light and fluffy baked egg layer.
- Add Cheese and Toppings
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Sprinkle the shredded mozzarella and cheddar cheeses evenly over the partially baked crust, covering every corner. Scatter cooked bacon, crumbled sausage, and optional diced bell peppers over the cheese for a balanced distribution of flavors.
- Pour Egg Mixture Over Toppings
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Carefully pour the egg and milk mixture evenly across the sheet pan, allowing it to seep through and around the toppings. This step locks in moisture and helps bind everything together into a unified breakfast pizza.
- Bake Until Set and Golden
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Return the sheet pan to the oven and bake for 15 to 20 minutes. The eggs should be fully set and slightly puffed, while the cheese melts and develops light golden spots signaling doneness.
- Rest and Garnish
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Remove from the oven and let the pizza rest for 5 minutes before slicing. This rest time helps the eggs firm slightly and makes serving easier. Garnish with sliced green onions if desired for a fresh, mild crunch.
- This pizza is highly adaptable—try swapping sausage for ham or using pepper jack cheese for a spicy kick.
- For a crisper base, brush the crust with olive oil or sprinkle garlic powder before par-baking.
- Leftovers reheat well in a hot oven or air fryer for a quickly restored texture.
Storage Tips
Store any leftover breakfast pizza slices in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 175°C (350°F) to revive crispiness without drying out the eggs.
Serving Suggestions
Serve your sheet pan breakfast pizza with a side of fresh fruit or a simple green salad to balance its richness. Pair with hot coffee or freshly squeezed orange juice for a complete brunch experience.
- Ensure even thickness when stretching the dough to promote uniform cooking.
- Cook bacon and sausage fully before adding to reduce excess grease in the finished pizza.
- Don’t overfill with toppings to allow the eggs to set properly around ingredients.
- Letting the pizza rest post-bake helps prevent the eggs from breaking or crumbling when you cut it.
FAQs
- Can I make this recipe vegetarian?
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Absolutely, simply omit the bacon and sausage and add your favorite vegetables like mushrooms, spinach, or tomatoes.
- What dough works best for this recipe?
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Both store-bought and homemade pizza dough work well. Just aim for a sturdy dough that can hold up to the toppings and egg mixture.
- Can I prepare this pizza ahead of time?
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Yes, bake fully, cool, and store in the refrigerator. Reheat slices in the oven or air fryer before serving.
- Is it possible to freeze leftover pizza?
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Yes, wrap cooled slices tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
- How do I know when the eggs are fully set?
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The eggs will no longer be jiggly in the center and will have a firm texture with slightly golden cheese on top.
- Can I add other cheeses to this pizza?
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Definitely! Try Swiss, pepper jack, or a cheese blend to customize flavor and gooeyness.
Sheet Pan Breakfast Pizza
Equipment
- 1 sheet pan large
- 1 bowl for whisking eggs
- 1 oven
Ingredients
- 1 lb pizza dough store-bought or homemade
- 1 tablespoon olive oil
- 6 large eggs
- ½ cup milk
- Salt and black pepper to taste
- 1½ cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 6 –8 slices bacon cooked and crumbled
- 1 cup cooked breakfast sausage crumbled
- ½ cup diced bell peppers optional
- ¼ cup sliced green onions optional
- Optional add-ons: hash browns or diced cooked potatoes mushrooms or onions, hot sauce or ketchup for serving
Instructions
- Preheat oven to 425°F (220°C) and lightly grease a large sheet pan with olive oil.
- Press pizza dough evenly into the sheet pan, stretching it to the edges.
- Bake the dough for 6–8 minutes until just set but not browned; remove and set aside.
- Whisk together eggs, milk, salt, and pepper in a bowl until smooth.
- Sprinkle mozzarella and cheddar cheese evenly over the par-baked crust.
- Scatter cooked bacon, sausage, and optional vegetables over the cheese.
- Carefully pour the egg mixture evenly over the toppings.
- Return the sheet pan to the oven and bake for 15–20 minutes until eggs are set and cheese is melted and golden.
- Remove from oven and let rest for 5 minutes before slicing into squares.
- Garnish with sliced green onions if desired and serve warm.
Notes
- Use ham or turkey sausage for different meat options or make vegetarian by omitting meats.
- Substitute with pepper jack, Swiss, or cheese blends for varied flavor.
- Make ahead by baking fully, cooling, and refrigerating; reheat slices in oven or air fryer.
- For a crispier crust, brush with olive oil or add garlic powder before par-baking.
