Sheet Pan Breakfast Pizza

Confession time: Breakfast pizza is one of my favorite ways to start the day. Yes, it’s true; think about it: warm crust, melty cheese, savory sausage, crispy bacon, and golden eggs, all baked together in one gigantic pan. It’s a feast for the senses and, most importantly, when you pull it out either for breakfast or an occasion, it feels like celebrating.

“What in the world is a sheet pan breakfast pizza?” you ask. Pretty much what it is, only the whole breakfast spread-eggs, sausage, bacon, cheese, and veggies-baked on top of a pizza crust, but instead of dealing with individual pies, everything goes onto one big sheet pan. Cut it, pass it around, and see everyone light up.

This is a lovely recipe because it is practical and fun. It will feed a crowd and you can make it exactly right for the picky without any hassle or having to run out for special ingredients. It’s a great way to impress the family or guests without having to go all out.

Why You’ll Love This Recipe

• Big flavor, minimal effort – You get all the best breakfast flavors layered on one crust.
• Well, whether it is a lazy Sunday, brunch with friends, or a holiday morning.
• Make it your own: Throw on a few veggies, change the meat, or even go meatless.
• One pan, easy cleanup: Less mess means more time to enjoy your morning.
• Hearty and satisfying – With protein, carbs, and cheese, it keeps you fueled for hours.

Tools You’ll Need

You don’t need a fancy setup for this recipe. Here’s what I grab every time:

• Sheet pan (18×13 inch / 46×33 cm) – This is the star; it gives you that big family-style pizza.
• Rolling pin – Helps stretch the dough evenly (your hands work too if you don’t have one).
• Parchment paper – Keeps the crust from sticking and makes cleanup painless.
• Skillet – For browning sausage and bacon before topping the pizza.
• Mixing bowl – Handy for whisking the eggs.
• Measuring cups/spoons – Just to keep the ratios right.
• Spatula – For stirring and spreading toppings without tearing the crust.
• Pizza cutter or sharp knife – To slice the finished masterpiece.

Ingredients

Here’s what I usually use, but remember—you can riff on this depending on your preferences.

• 1 lb (450 g) refrigerated pizza dough (or homemade if you’re feeling ambitious)
• 1/2 lb (225 g) breakfast sausage, crumbled
• 1/2 lb (225 g) bacon, chopped
• 1 cup (120 g) shredded cheddar cheese
• 1 cup (120 g) shredded mozzarella cheese
• 6 large eggs
• 1/4 cup (60 ml) milk
• 1/2 red bell pepper, diced
• 1/2 small red onion, diced
• 2 green onions, sliced (for garnish)
• Salt and black pepper, to taste
• Optional extras: hot sauce, jalapeños, spinach, mushrooms, or even a sprinkle of everything bagel seasoning

Step-by-Step Instructions

1. First, preheat your oven to 425°F (220°C). Line your sheet pan with parchment paper unless you enjoy the eventual melting cheese.
2. Cook all the meats. In a skillet on medium heat, brown and crumble the sausage. Transfer the first round to paper towels to draw out the drained remnants. Follow suit with bacon until crispy. (And, of course, eating a piece of bacon [ok, a few] is entirely in the playbook for this one.)
3. Make the dough. Go rustic by flattening the pizza dough into a shape that fits the sheet pan-waxed paper. Affix the flattened dough to the lined sheet pan with a flourish. Do not worry if it is slightly less than pleasing in the shape department, since rustic shapes have a charm of their own.
4. Whisk the eggs. In a mixing bowl, whisk together the eggs, milk, salt, and pepper. The eggs won’t be regular cooked scrambled, but should have a little bit of softness for baking.
5. Start layering it. Place half the cheese in a layer on the crust that will act as a barrier so that the eggs will not make the crust too wet.
6. Let it rip with your other toppings. Pour the egg mixture over the crust, ensuring it spreads evenly. Sprinkle on the sausage, bacon, bell pepper, and onion. Finish it up with the remaining cheese.
7. Fire it up! Put the tray into the oven and bake for 20-25 minutes, until the eggs are firm and golden and crusty. If the sides appear too dark before the rest, slip some makeshift foil over the outer edges only, so the interior might still bake.
8. Garnish and serve. Sprinkle green onions over the top right before serving. Slice into squares or rectangles and watch them disappear.

Serving Ideas

• Pair it with a fruit salad or smoothie for balance.
• Out with hot sauce or maybe salsa on the side, for a little kick.
• Add a pot of coffee or mimosas if it’s a brunch gathering.

Variations and Customizations

• Veggie-loaded-add spinach, mushrooms, or zucchini for a lighter version.
• Add spicy, use spicy sausage and top with jalape?os or crushed red pepper.
• Prepare southwestern style with cheddar for pepper jack, avocado, and salsa on the side.
• Meat lovers- ham, sausage, and bacon for the ultimate indulgence.

Storage and Make-Ahead Tips

• Refrigerator: Store in an airtight container for two or three fridge days.
• Savor it with the oven set at 350°F (175°C).
• Freezer: Wrap the slices separately and store in the freezer for 2 months.
• Reheat directly from frozen at 375°F (190°C) until warmed through.

Pro Tips and Mistakes to Avoid

Think of this as the “friend-to-friend” section—the stuff I wish someone told me earlier.

• Pre-cook the meats and veggies. Raw veggies can release water and make the crust soggy.
• Don’t overload the eggs. Too much egg mixture can make the center rubbery instead of fluffy.
• Cheese on the bottom and top. It acts like glue to hold everything together.
• Let it cool for 5 minutes. This helps the eggs set and makes slicing cleaner.
• Avoid thin dough. If you roll it out too much, it can burn before the toppings cook through.

Recipe at a Glance

• Yield: 8 servings
• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: 40 minutes

Nutrition (per serving, approx):

• Calories: 350
• Protein: 19 g
• Fat: 21 g
• Carbohydrates: 24 g

Final Thoughts

There really is something comforting about pulling a sheet pan breakfast pizza out of the oven, slicing up large squares with a knife, and seeing every one them dig in. It’s casual, it’s fun, and it feels as if you’re sharing something homemade with a little bit of special.