Sheet Pan Breakfast Pizza
A hearty breakfast pizza with crispy crust, fluffy eggs, savory meats, and melted cheese, perfect for a crowd or weekend brunch served warm and sliced.
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.