Perfect Brunch: Sausage and Egg Breakfast Pizza

Sausage and Egg Breakfast Pizza

Pizza isn’t just for lunch and dinner anymore. And when I say that pizza is great for breakfast, I’m not talking about a cold slice stuck between the teeth as one heads out the door, arms full of laptop bags, purses, keys, and phones. I’m talking about a dedicated breakfast pizza that provides all that gorgeous runny yolk, crumbled sausage, melty cheese, and even some sauteed veggies, all on a crispy crust making it all finger food.

Sausage and Egg Breakfast Pizza Ingredients:

Corn meal, for work surface and Beefer paddle

4-5 oz store bought thin crust pizza dough (per pizza)

Bechemel Sauce*

  • 2 TB butter
  • 2 TB AP flour
  • 1 cup whole milk
  • ½ cup grated parmesan
  • Salt and pepper to taste

Additional Toppings

  • 4 oz fresh spinach (per pizza), sauteed
  • ¼ lb of breakfast sausage (per pizza), cooked & crumbled
  • 2 medium sized eggs (per pizza)
  • ¼ cup cheddar cheese, grated (per pizza)
  • *will yield enough for 4-5 individual pizzas



Bechemel sauce: melt butter in small pan over medium heat.

Add flour and stir constantly until mixture is smooth.

Cook mixture 4-5 minutes until fragrant.

Slowly add milk whisking constantly until smooth.

Bring to boil and reduce heat to a simmer.

Cook additional 5 minutes, remove from heat, add parmesan and salt & pepper.

Set aside.

Pizza: pre-heat Beefer with pizza stone in place on the bottom rung of the Beefer for 20 minutes on high.

Sprinkle paddle and work surface with corn meal.

Cut pizza dough to desired shape and make sure it fits on Beefer paddle.

Evenly spread 2 tbsp of béchamel sauce on pizza dough as close to the edge as you can.

Combine sautéed spinach and cooked sausage and lay down ½ – ¾ cup of mixture pushing it towards the outside of the dough leaving a well for the eggs in the middle.

Once well is created, crack both eggs into the center of pizza.

Top with cheddar cheese.

After the Beefer pizza stone is pre-heated reduce heat to medium and place pizza directly on stone for 45 seconds:

Using the paddle rotate pizza 180 degrees and finish cooking for another 45 seconds.

Egg whites should be firm and yolk still runny.

Sausage & Egg Breakfast or Brunch Pizza


The sausage and egg pizza is wonderful on its own, but can easilty be augmented with some crumbled bacon, hash browns, smoked salmon or all sorts of different cheeses. The point is, get creative and maximize flavor with high quality ingredients.

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