Sausage and Egg Breakfast Pizza with Sun-Dried Tomatoes

Sausage and Egg Breakfast Pizza with Sun-Dried Tomatoes

A hearty breakfast pizza topped with savory sausage, soft scrambled eggs, and tangy sun-dried tomatoes.

Total 40 min Makes 6 slices Calories 420/serving

Dietary

Nut free

Allergens

Dairy, Eggs, Wheat, Red meat

This breakfast pizza layers melted mozzarella, crumbled breakfast sausage, and softly set scrambled eggs over a crisp crust, finished with chopped sun-dried tomatoes for a tangy, savory bite. It comes together quickly using a store-bought dough base, making it a solid option for weekend brunch or a make-ahead breakfast that reheats well. The combination of rich eggs and salty sausage makes it filling enough to serve as a main dish.

Ingredients

  • 1 pound pizza dough, store-bought or homemade
  • 2 tablespoons olive oil, divided
  • 1/2 pound breakfast sausage, casings removed
  • 6 large eggs
  • 2 tablespoons whole milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon cornmeal, for dusting

Method

  1. Remove the pizza dough from the refrigerator and let it rest at room temperature for 20 minutes to make it easier to stretch.

  2. Preheat the oven to 475°F. If using a pizza stone, place it in the oven while preheating.

  3. Heat a 9-inch skillet over medium heat. Add the breakfast sausage and cook, breaking it into small crumbles with a spatula, until browned and no longer pink, about 6 to 8 minutes. Transfer to a paper towel-lined plate.

  4. In a bowl, whisk together the eggs, milk, salt, and pepper until smooth.

  5. Wipe out the skillet and heat 1 tablespoon of olive oil over low heat. Pour in the egg mixture and cook gently, stirring slowly, until just softly set but still glossy, about 3 minutes. Remove from heat immediately; the eggs will finish cooking in the oven.

  6. Dust a baking sheet or pizza peel with cornmeal. Stretch or roll the pizza dough into a 12-inch round and transfer it to the prepared surface.

  7. Brush the dough with the remaining 1 tablespoon of olive oil, leaving a 1/2-inch border uncovered.

  8. Sprinkle 1 cup of the mozzarella cheese evenly over the dough. Scatter the cooked sausage, soft scrambled eggs, and chopped sun-dried tomatoes on top. Sprinkle with the remaining 1/2 cup mozzarella and the Parmesan cheese.

  9. Transfer the pizza to the oven and bake until the crust is golden brown and the cheese is bubbling, 10 to 14 minutes.

  10. Remove the pizza from the oven and let it rest for 3 minutes. Sprinkle with fresh chives, slice into 6 pieces, and serve warm.

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    Sausage and Egg Breakfast Pizza with Sun-Dried Tomatoes

    This breakfast pizza layers melted mozzarella, crumbled breakfast sausage, and softly set scrambled eggs over a crisp crust, finished with chopped sun-dried tomatoes for a tangy, savory bite. It comes together quickly using a store-bought dough base, making it a solid option for weekend brunch or a make-ahead breakfast that reheats well. The combination of rich eggs and salty sausage makes it filling enough to serve as a main dish.

    40 min 6 slices 420 cal

    Ingredients

    • 1 pound pizza dough, store-bought or homemade
    • 2 tablespoons olive oil, divided
    • 1/2 pound breakfast sausage, casings removed
    • 6 large eggs
    • 2 tablespoons whole milk
    • 1/4 teaspoon salt
    • 1/8 teaspoon black pepper
    • 1 1/2 cups shredded mozzarella cheese
    • 1/2 cup sun-dried tomatoes, chopped
    • 1/4 cup grated Parmesan cheese
    • 2 tablespoons fresh chives, chopped
    • 1 tablespoon cornmeal, for dusting

    Method

    1. 1

      Remove the pizza dough from the refrigerator and let it rest at room temperature for 20 minutes to make it easier to stretch.

    2. 2

      Preheat the oven to 475°F. If using a pizza stone, place it in the oven while preheating.

    3. 3

      Heat a 9-inch skillet over medium heat. Add the breakfast sausage and cook, breaking it into small crumbles with a spatula, until browned and no longer pink, about 6 to 8 minutes. Transfer to a paper towel-lined plate.

    4. 4

      In a bowl, whisk together the eggs, milk, salt, and pepper until smooth.

    5. 5

      Wipe out the skillet and heat 1 tablespoon of olive oil over low heat. Pour in the egg mixture and cook gently, stirring slowly, until just softly set but still glossy, about 3 minutes. Remove from heat immediately; the eggs will finish cooking in the oven.

    6. 6

      Dust a baking sheet or pizza peel with cornmeal. Stretch or roll the pizza dough into a 12-inch round and transfer it to the prepared surface.

    7. 7

      Brush the dough with the remaining 1 tablespoon of olive oil, leaving a 1/2-inch border uncovered.

    8. 8

      Sprinkle 1 cup of the mozzarella cheese evenly over the dough. Scatter the cooked sausage, soft scrambled eggs, and chopped sun-dried tomatoes on top. Sprinkle with the remaining 1/2 cup mozzarella and the Parmesan cheese.

    9. 9

      Transfer the pizza to the oven and bake until the crust is golden brown and the cheese is bubbling, 10 to 14 minutes.

    10. 10

      Remove the pizza from the oven and let it rest for 3 minutes. Sprinkle with fresh chives, slice into 6 pieces, and serve warm.