Breakfast
$0.92per plate
Prep
15 min
Breakfast · Breakfast Pizza
Breakfast Pizza
This breakfast pizza layers browned breakfast sausage, soft-scrambled eggs, and melted cheddar over a crisp refrigerated pizza crust, and it feeds eight for about $1.09 a plate. It is a real breakfast built on the crust, not a dinner pizza with an egg cracked on top: the eggs are scrambled soft first so they stay tender, the sausage is browned and drained so the crust never goes greasy, and the whole thing bakes on one sheet pan. A tube of pizza dough, a pound of sausage, and a carton of eggs turn into a hot breakfast for a crowd for less than a fast-food meal for one. Serve it alongside German pancakes for a sweet-and-savory spread, or with fruit on the side.
$1.09per plate
Estimated recipe total
$8.71 · serves 8
Cook
18 min
Total
35 min
Serves
8
Recipe from Budget Plates · https://www.budgetplates.com/breakfast-pizza
Equipment
- Rimmed sheet pan
- Skillet
Variations
- Press refrigerated crescent roll dough or split biscuits into the pan instead of pizza crust for a softer, more buttery base.
- Swap the sausage for cooked crumbled bacon or diced ham.
- Spread a thin layer of sausage gravy over the crust before the cheese for a richer, diner-style pizza.
- Scatter up to 1 cup of cooked, well-drained peppers, onions, or spinach with the sausage.
1 How to make it
1
Heat the oven and par-bake the crust
Heat the oven to 400 F. Unroll the pizza crust onto a greased sheet pan and press it out to the edges. Bake it on its own for 8 minutes. Par-baking sets the bottom so it stays crisp once the toppings go on instead of turning soggy.
2
Brown the sausage
While the crust bakes, cook the sausage in a skillet over medium heat, breaking it into crumbles, for 6 to 8 minutes until no pink remains. Drain off the fat so the pizza is savory, not greasy, and set the sausage aside.
3
Soft-scramble the eggs
Whisk the eggs with the milk, salt, and pepper. Wipe out the skillet, melt the butter over medium-low, and scramble the eggs just until barely set and still a little wet, about 2 minutes. They finish cooking on the pizza, so pulling them early keeps them from turning rubbery.
4
Assemble the pizza
Scatter half of the cheddar over the par-baked crust, then top with the sausage, the soft-scrambled eggs, and the rest of the cheese. Cheese on the bottom and the top helps everything hold together into neat slices.
5
Bake until melted and golden
Return the pizza to the oven and bake 8 to 10 minutes, until the cheese is fully melted and the edges of the crust are golden. The eggs and sausage are already cooked, so you are just melting the cheese and crisping the crust.
6
Rest, top, and slice
Scatter the green onions over the top and let the pizza rest 2 to 3 minutes so the cheese sets. Cut into squares or wedges and serve warm.
2 Cheaper ingredient swaps
- Crescent rolls or biscuits for the crust. No pizza crust? Press refrigerated crescent roll dough or split biscuits into the pan and pinch the seams closed, then par-bake the same way. Each makes a softer, more buttery base.
- Bacon or ham instead of sausage. Swap the breakfast sausage for about 1 to 1 1/2 cups of cooked crumbled bacon or diced ham. Cook it first and drain.
- Add a gravy base. For a richer, diner-style pizza, spread a thin layer of sausage gravy over the crust before the cheese. Keep it thin so the crust stays crisp.
- Add vegetables. Scatter up to 1 cup of cooked, well-drained peppers, onions, or spinach with the sausage. Cook and drain them first so they do not make the pizza watery.
3 Budget tips
- A tube of refrigerated pizza crust, a pound of sausage, and a carton of eggs turn into a whole breakfast for eight at about a dollar a plate, far less than a fast-food breakfast for one.
- Watch for markdowns on breakfast sausage and shred a block of cheese yourself, since pre-shredded costs more per ounce.
- Stretch it by using a half pound of sausage and an extra egg or two. The crust and cheese carry the pizza either way.
- See more recipes priced per serving in the Budget Plates Index.
4 Storage, freezing & reheating
Fridge
Refrigerate leftovers, covered, for up to 3 days. The crust softens over time but crisps back up when reheated.
Freezer
Freeze cooled slices, wrapped well, for up to 1 month. Reheat straight from frozen in a 375 F oven until hot and crisp.
Reheating
Reheat slices in a 375 F oven or an air fryer for 5 to 7 minutes to re-crisp the crust. The microwave works in a pinch but leaves the crust soft.
5 Nutrition (per serving)
Calories
400
Protein
18g
Fat
25g
Carbs
22g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
What kind of crust is best for breakfast pizza?
A refrigerated pizza crust is the easiest and cheapest, and par-baking it keeps the bottom crisp under the eggs and cheese. Crescent rolls or split biscuits also work for a softer, more buttery base. This recipe works with any of the three.
How do you keep the eggs from getting rubbery?
Scramble them only until barely set and still a little wet, then let them finish cooking on the pizza in the oven. Fully cooking the eggs twice, once in the pan and again on the pizza, is what dries them out.
Can I make breakfast pizza ahead of time?
Yes. Brown the sausage and scramble the eggs the night before and refrigerate them. In the morning, par-bake the crust, assemble, and bake. Leftovers also reheat well in the oven or air fryer for a few days.
How is the price per plate figured?
About $8.71 for the crust, sausage, eggs, cheese, and a few pantry items, divided across eight servings, which comes to roughly $1.09 each. Sausage and cheese are the biggest lines, so a sale on either moves the total the most.
Helpful Tools for This Recipe
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- 9x13 baking dish. A 9x13 dish is the standard size for casseroles and baked pasta, so one dish feeds the whole table. Best for casseroles, baked pasta, stuffed peppers, and baked oatmeal.
- Mixing bowls set. A set of nesting bowls handles prep, mixing, and marinades without dirtying every dish in the house. Best for mixing meatball and patty mixtures, tossing ingredients, and holding prepped components.
- Measuring cups and spoons set. A basic set of measuring cups and spoons keeps amounts consistent, which keeps budget recipes reliable. Best for rice, liquids, and any recipe where the ratio matters.
- Instant-read meat thermometer. An instant-read thermometer takes the guesswork out of doneness, so lean or cheap cuts stay juicy instead of overcooking. Best for chicken, pork, and meatloaf, where a few degrees decides juicy or dry.
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