Sausage, Egg and Cheese Breakfast Pizza (Easy Holiday Brunch for a Crowd)

Why you’ll love it

• Breakfast and pizza in one: sausage, eggs and gooey cheese on a crisp golden crust.
• Feeds a crowd: one sheet pan makes 12 squares, perfect for holiday mornings with family.
• Kid-approved and flexible: swap in bacon, ham or vegetables to please everyone.

Quick facts

Ingredients

For the crust

• 1 lb (450 g) store-bought or homemade pizza dough, at room temperature
• 1 tbsp extra-virgin olive oil, for the pan
• 1 tbsp cornmeal (optional, for extra crunch)
• 2 tbsp (28 g) unsalted butter, melted
• 1/4 tsp garlic powder

For the toppings

• 8 oz (225 g) bulk pork breakfast sausage
• 1/2 red bell pepper, finely diced
• 6 large eggs
• 2 tbsp whole milk
• 1 tbsp (14 g) unsalted butter
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 1/2 cups (170 g) freshly shredded sharp cheddar cheese
• 1 cup (115 g) freshly shredded low-moisture mozzarella cheese

For serving

• 2 green onions, thinly sliced, or chopped chives
• Hot sauce or salsa (optional)

Step-by-step method

1. Heat the oven. Place a rack in the lower third of the oven and heat it to 475°F (245°C). Brush a 10×15-inch (25×38 cm) rimmed baking sheet with the olive oil and sprinkle with the cornmeal.

2. Shape the crust. Press and stretch the dough to fill the pan, pushing it into the corners. If it springs back, cover it and let it rest 10 minutes, then stretch again. Prick the dough all over with a fork.

3. Par-bake. Stir the garlic powder into the 2 tablespoons of melted butter and brush it over the dough. Bake 6 to 7 minutes, until the crust is set and just starting to turn golden. If big bubbles form, press them down with a spatula.

4. Cook the sausage. While the crust bakes, cook the sausage in a large nonstick skillet over medium-high heat 6 to 8 minutes, breaking it into small crumbles, until browned and cooked through. Add the diced pepper for the last 2 minutes. Transfer to a plate lined with paper towels and wipe out the skillet.

5. Soft-scramble the eggs. Whisk the eggs with the milk, salt and pepper. Melt the 1 tablespoon of butter in the skillet over medium-low heat, add the eggs and stir gently with a spatula 2 to 3 minutes, just until they form soft, wet curds. Take them off the heat while they still look slightly underdone; they finish in the oven.

6. Top the pizza. Sprinkle half of the cheddar and mozzarella over the par-baked crust. Scatter the scrambled eggs, then the sausage and peppers evenly over the top, and finish with the remaining cheese.

7. Bake. Bake 8 to 10 minutes, until the cheese is melted and bubbling with a few golden spots and the bottom of the crust is deep golden and crisp.

8. Rest and serve. Let the pizza rest 3 minutes, sprinkle with the green onions and cut it into 12 squares. Serve hot with hot sauce or salsa on the side.

How to know it is done

The breakfast pizza is done when the cheese has completely melted and is bubbling across the whole surface with a few light golden spots, the edges of the crust are deep golden brown and the bottom is crisp and golden when you lift a corner with a spatula. The eggs should be fully set with no liquid on the surface, and they should reach 160°F (71°C). The sausage must be cooked through with no pink before it goes on the pizza.

Tips for the best result

• Let the dough come to room temperature for 30 minutes so it stretches easily without shrinking.
• Do not skip the par-bake; it keeps the crust crisp under the eggs and cheese.
• Undercook the scrambled eggs slightly so they stay soft and fluffy after baking.
• Drain the sausage well so grease does not make the crust soggy.
• Shred your own cheese for the smoothest melt.

Variations and substitutions

• Sausage gravy base: spread 1 cup of thick homemade sausage gravy over the par-baked crust before adding the cheese, school-cafeteria style.
• Bacon or ham: use 8 slices of crumbled cooked bacon or 1 cup diced ham instead of the sausage.
• Vegetarian: skip the meat and add sautéed mushrooms, spinach and onions.
• Hash brown crust: top with 1 cup crispy cooked shredded hash browns along with the eggs.
• Southwest: use pepper jack cheese, chorizo and a few spoonfuls of salsa and serve with avocado.
• Crescent roll crust: use 2 cans (8 oz each) of crescent dough sheets pressed into the pan and par-bake 8 minutes at 375°F (190°C), then bake the topped pizza 10 to 12 minutes at the same temperature.

Make ahead

For an easy holiday morning, cook the sausage and peppers up to 2 days ahead and refrigerate them, and shred the cheese the night before. You can also par-bake the crust up to 1 day ahead, let it cool, wrap it and keep it at room temperature. In the morning, scramble the eggs, top the crust and bake, adding 1 to 2 minutes if the sausage goes on cold.

Storage and reheating

Refrigerate leftover squares in an airtight container for up to 3 days. Reheat them on a baking sheet in a 375°F (190°C) oven or toaster oven for 8 to 10 minutes, or in a covered skillet over medium-low heat for 4 to 5 minutes, to keep the crust crisp. The microwave works in 45 to 60 seconds, though the crust will be softer. Freeze individual squares wrapped in plastic wrap and foil for up to 1 month and reheat from frozen in the oven for 15 minutes.