Name: Cheese Crust Breakfast Pizza Recipe
Prep time: 15 min
Cook time: PT-491716H49M18S
Total time: PT-491716H49M18S
Cuisine: American
Ingredients: 2 cups shredded mozzarella cheese; 1 cup shredded cheddar cheese; 4 large eggs; ½ lb (225 g) breakfast sausage, cooked and crumbled; 1 cup shredded mozzarella cheese; ½ cup shredded cheddar cheese; ¼ cup red onion, diced (optional); 1 tbsp fresh parsley or chives, chopped; 1 tsp red pepper flakes (optional, for heat); Salt and black pepper, to taste

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Introduction

Cheese Crust Breakfast Pizza is a delicious and hearty way to start your day. With a crispy cheese base topped with eggs, sausage, and melty cheese, it’s a fun twist on classic breakfast flavors. Perfect for a weekend brunch or a special morning treat.

A close-up view of a cheesy pizza sliced into pieces, with a golden brown crust. The top layer is melted cheese bubbling with slight browning, sprinkled with small green herbs and tiny bits of red seasoning. Underneath the cheese, there is a visible layer of tomato sauce, slightly red and smooth. The crust looks thick and fluffy with a light toasted color. A woman's hand is pulling one slice away, stretching melted cheese between the slice and the rest of the pizza. The pizza is on a white plate that sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
4 large eggs
½ lb (225 g) breakfast sausage, cooked and crumbled
1 cup shredded mozzarella cheese (extra)
½ cup shredded cheddar cheese (extra)
¼ cup red onion, diced (optional)
1 tbsp fresh parsley or chives, chopped
1 tsp red pepper flakes (optional, for heat)
Salt and black pepper, to taste

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a pizza pan or baking sheet with parchment paper.
Step 2: Spread 2 cups mozzarella and 1 cup cheddar cheese evenly on the pan in a large circle about 10–12 inches wide.
Step 3: Bake the cheese base for 8–10 minutes until melted, bubbly, and lightly golden. Remove from the oven.
Step 4: Crack the eggs evenly over the cheese crust. Sprinkle the cooked sausage, diced red onion, extra mozzarella and cheddar cheese on top. Season with salt, black pepper, and red pepper flakes if using.
Step 5: Return the pizza to the oven and bake for another 10–12 minutes, or until the eggs are set to your liking and the cheese is melted.
Step 6: Garnish with fresh parsley or chives. Slice and serve hot.

Tips & Variations

Customize your toppings with bell peppers, mushrooms, or spinach for extra veggies.
Use spicy sausage or add more red pepper flakes for a kick of heat.
For a softer egg, reduce the second baking time slightly and watch closely.
Try different cheese blends like pepper jack or gouda for unique flavors.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to keep the crust crispy. Microwave reheating may make the crust soggy.

How to Serve

A close-up view of a freshly baked pizza cut into slices, with a golden-brown crust visible around the edges. The surface is covered in melted cheese that is slightly browned and bubbly, mixed with small bits of green herbs and red pepper flakes. There are bits of cooked ground meat scattered across the top, adding texture and contrast. One slice is slightly pulled away from the rest, showing melted cheese stretching between the pieces. The pizza is placed on a white plate, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, simply omit the sausage and add extra vegetables like mushrooms, bell peppers, or spinach for a delicious vegetarian version.

How do I know when the eggs are cooked properly?

Bake until the egg whites are set but the yolks are still slightly soft if you prefer runny yolks. For firmer yolks, bake a few minutes longer. Keep an eye on the pizza during baking to get your preferred doneness.