Breakfast Pizza

Ingredients

• 680 gground sausage
• 227 g, at room temperaturemascarpone or your favourite soft cheese
• 4eggs
• 113 ggrated cheddar or your favourite cheese
• 1 tsp (5 ml)garlic
• ½ tsp (2.5 ml)black pepper
• as neededbutter, for cooking
• to tastesalt

Instructions

1. 1

   Preheat the oven

   Heat the oven to 220°C (425°F).

2. 2

   Bake the crust

   Press the sausage into a sheet pan and flatten it into a very thin layer; make it thinner than you want the finished crust to be, as it will thicken while cooking. Bake for 12–15 minutes, or until the meat is cooked through.

3. 3

   Cook the eggs

   While the crust bakes, heat some butter in a pan and scramble the eggs, seasoning them with salt to taste. Take the crust out of the oven and drain off the grease.

4. 4

   Broil the pizza

   Turn on the broiler. Spread the soft cheese over the crust, right to the edges, then sprinkle over the garlic and black pepper. Add the scrambled eggs and cover with the grated cheese. Broil for 2–3 minutes, or until the cheese has melted and is lightly browned.

What is breakfast pizza?

Breakfast pizza takes the familiar idea of a topped pizza and gives it breakfast ingredients. This version, with its sausage base, eggs and cheese, is a hearty, crust-free take on an American-style breakfast.

Sausage provides a savoury foundation, while soft cheese helps hold the toppings together and grated cheese browns quickly under the broiler.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 30g protein, 3g carbs, 46g fat.

Most of the carbohydrates are minimal and come from the sausage and cheeses; the sausage, eggs and cheeses contribute most of the protein, while sausage, mascarpone, cheddar and butter provide much of the fat. Balance a slice with fruit or vegetables, and treat the nutrition estimate as approximate because sausage and cheese brands vary.

Getting the sausage crust right

Thin layer: Press the sausage evenly across the sheet pan, making it thinner than you think the finished crust should be. It thickens as it cooks, and an even layer helps it cook through at the stated time.

Drain the fat: Once baked, carefully remove the pan from the oven and drain off the rendered grease before adding the toppings. This helps prevent the finished pizza from feeling overly greasy.

Choosing the cheeses

Soft cheese: Room-temperature mascarpone or another soft cheese is easier to spread across the crust without pulling it apart. Take it to the edges so each portion has a creamy layer.

Grated cheese: Cheddar or another favourite cheese goes on last. Its short time under the broiler melts and lightly browns the topping.

Scrambling the eggs

Gentle cooking: Scramble the eggs in butter while the sausage crust is in the oven, and season with salt to taste. Keep them tender rather than cooking them until dry, as they will be heated again under the broiler.

Even topping: Spread the cooked eggs across the soft cheese so they are distributed throughout the pizza.

Broiling and checking doneness

Quick finish: The pizza needs only 2–3 minutes under the broiler. Stay nearby, since the cheese can go from melted to too dark quickly.

Doneness cues: Look for melted cheese with a little colour on top. The sausage should already be cooked through before you add the toppings.

Serving the pizza

Rest the pizza briefly after broiling so the toppings settle before you portion it. Serve it warm, with fresh fruit or a simple salad alongside for contrast.

For a larger brunch, pair it with vegetables or a light side rather than adding more rich toppings to the pizza.

Recipe notes & tips

• Use a sheet pan large enough to spread the sausage into a thin, even layer.
• Let the mascarpone come to room temperature so it spreads more easily.
• Drain the sausage grease carefully before adding any toppings.
• Season the eggs with salt while scrambling, then taste before adding more.
• Keep a close eye on the pizza during its short time under the broiler.

Variations

• Change the cheese: Use another soft cheese and a favourite melting cheese in place of mascarpone and cheddar.
• Add herbs: Sprinkle chopped chives over the pizza after broiling for a fresh finish.
• Add vegetables: Cook sliced mushrooms or peppers separately and scatter them over the eggs before the grated cheese.
• Turn up the heat: Add a pinch of chilli flakes with the garlic and black pepper.
• Use a different sausage: Choose a preferred ground sausage, keeping in mind that seasoning and fat content will vary.

Common mistakes to avoid

• Making the crust too thick: It can thicken as it cooks, so press the sausage thinner than the desired finished crust.
• Leaving grease on the crust: Drain it after baking to avoid an overly greasy base.
• Using cold soft cheese: Bring it to room temperature so it spreads without disturbing the sausage crust.
• Overcooking the eggs: Scramble them just until cooked, as they will heat again under the broiler.
• Walking away from the broiler: Check the pizza after a couple of minutes so the cheese does not burn.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat in an oven until hot throughout; the microwave also works, though the sausage crust may soften.

Frequently asked questions