This High Protein Sausage & Egg Breakfast Pizza is a fun and tasty way to start your day! It’s got a crispy pizza crust topped with flavorful sausage, scrambled eggs, melted cheese, and a touch of herbs, making every bite satisfying and packed with protein. You get the best of breakfast and pizza all in one dish.
I love making this pizza when I want something filling but quick to whip up. The combination of sausage and eggs means it keeps me full for hours, and the cheesy topping adds just the right amount of gooeyness. It’s also a great way to enjoy breakfast flavors apart from the usual toast or cereal.
My favorite way to serve this is by slicing it up and sharing around the table on a weekend morning with friends or family. It’s cheerful and different, and everyone always asks for seconds. Plus, if you want to sneak in some veggies, you can add chopped bell peppers or spinach on top before baking—it’s a simple trick that makes it even better!
Bake, Serve, Wear the Vibe 👕
Editor-picked tees our Oven To Fork readers love.
We may earn from qualifying purchases at no extra cost to you.
Key Ingredients & Substitutions
Pizza Crust: Using a whole wheat or high-protein crust adds extra fiber and nutrients. If you want to go gluten-free, try a cauliflower crust or chickpea-based crust for more protein.
Breakfast Sausage: The sausage brings great flavor and protein. You can swap it with turkey sausage or plant-based sausage for a leaner or vegetarian option.
Eggs: Eggs add richness and protein. Be gentle when cracking them onto the pizza to keep the yolks intact. You could also scramble the eggs if you prefer them fully cooked throughout.
Cheese: Mozzarella melts beautifully for a gooey texture. Mixing in cheddar adds a nice sharpness. For a dairy-free version, try a vegan cheese that melts well.
How Do I Bake Eggs Without Overcooking or Breaking the Yolks?
Placing raw eggs on pizza can be tricky. Here’s how to get perfect baked eggs with bright, runny yolks:
- Make small wells in the cheese and sausage layers before cracking eggs into them. This keeps eggs from sliding off the pizza.
- Don’t cover the yolks with cheese; this helps them cook evenly and stay visible.
- Bake at a hot temp (425°F/220°C) so eggs cook quickly, about 10-12 minutes. Check the whites to make sure they are set but yolks remain soft.
- If you want firmer yolks, you can bake a bit longer or cover the pizza loosely with foil to prevent over-browning.
Equipment You’ll Need
- Oven and baking sheet – essential for cooking the pizza evenly and getting a crispy crust.
- Skillet or frying pan – perfect for browning the sausage before adding it to your pizza.
- Spatula or wooden spoon – helps you break up and stir the sausage as it cooks.
- Cheese grater – if you buy block cheese, grating it fresh melts better and tastes fresher.
- Small spoon or back of a large spoon – to create wells for cracking the eggs on the pizza without breaking the yolks.
Flavor Variations & Add-Ins
- Swap breakfast sausage for spicy chorizo to add a bold, smoky flavor.
- Add sautéed spinach or kale for extra greens and a nutrient boost.
- Use feta or goat cheese instead of mozzarella for a tangy twist that pairs well with eggs.
- Top with sliced mushrooms or bell peppers before baking to add texture and color.
How to Make High Protein Sausage & Egg Breakfast Pizza
Ingredients You’ll Need:
Main Ingredients:
- 1 pre-made pizza crust (10-12 inch, preferably whole wheat or high-protein crust)
- 1/2 lb breakfast sausage, casing removed and crumbled
- 2 large eggs
- 1 1/2 cups shredded mozzarella cheese (or a blend of mozzarella and cheddar)
- 1/4 cup grated Parmesan cheese
- 1/4 cup tomato sauce or pizza sauce (optional, for base)
For Finishing Touches:
- 1 tbsp olive oil or cooking spray
- Salt and pepper to taste
- Fresh parsley or basil, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare and cook. Brown the sausage for about 6-8 minutes, then assemble the pizza and bake it for 10-12 minutes in a hot oven. It’s quick, satisfying, and perfect for a protein-packed breakfast.
Step-by-Step Instructions:
1. Prepare the Oven and Sausage:
Preheat your oven to 425°F (220°C). If you have a pizza stone, place it inside to heat up. Heat a skillet over medium heat, then cook the crumbled sausage until it’s browned and cooked through, about 6-8 minutes. Drain any excess grease and set the sausage aside.
2. Assemble the Pizza:
Place your pizza crust on a baking sheet or the preheated pizza stone. If you like a saucier base, spread a thin layer of tomato or pizza sauce evenly over the crust. Sprinkle about 1 cup of shredded mozzarella cheese across the surface. Next, evenly scatter the cooked sausage on top.
3. Add the Eggs and Cheese:
Using the back of a spoon, gently make two small wells in the pizza. Carefully crack one egg into each well, making sure the yolks stay whole. Sprinkle the remaining mozzarella and Parmesan cheese around the eggs and sausage, leaving the egg whites mostly uncovered so they cook properly. Drizzle lightly with olive oil or use cooking spray, then season the pizza with salt and pepper.
4. Bake and Garnish:
Bake your pizza in the oven for 10-12 minutes, or until the cheese is bubbly and golden, and the egg whites are set while yolks remain just how you like them. Remove from the oven and let it cool for a few minutes. Finish by sprinkling freshly chopped parsley or basil on top. Slice, serve warm, and enjoy!
Can I Use Frozen Sausage for This Recipe?
Yes! Just make sure to thaw the sausage completely in the fridge overnight before cooking. This helps it brown evenly and reduces moisture in the pan.
Can I Make This Pizza Ahead of Time?
Absolutely! Assemble the pizza without the eggs, then cover and refrigerate for up to 24 hours. Add the eggs right before baking to keep them fresh and avoid overcooking.
How Should I Store Leftovers?
Store leftover pizza slices in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven to keep the crust crisp and the eggs tasty.
What Are Some Good Substitutions for the Crust?
You can use store-bought cauliflower crust or a high-protein flatbread if you want a lower-carb or alternative base. Just adjust baking times as needed to avoid burning.
