Breakfast Pizza With Sausage, Egg And Cheddar
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 35 min · Pork · high-protein
1166 cal
57g protein
68g carbs
74g fat
per serving · estimated
Ingredients
- 1 lb ball refrigerated pizza dough
- 6 oz bulk breakfast sausage
- 3 large eggs
- 1 1/4 cups sharp cheddar, shredded
- 3/4 cup low-moisture mozzarella, shredded
- 1/4 cup whole milk
- 1 1/4 tbsp olive oil
- 2, sliced scallions
- 2 tsp total salt, black pepper and red pepper flakes
Method (tap to check — screen stays awake)
- Heat the oven to 475F and let the dough sit out 15 minutes so it stretches without springing back.
- Brown the sausage over medium-high heat for 7 minutes, breaking it into crumbles, until browned with crisp edges and no pink; drain it.
- Whisk two of the eggs with the milk and a pinch of salt and scramble them softly for 1 minute, pulling them off while still very wet since they will finish in the oven.
- Stretch the dough onto an oiled sheet pan, brush with the remaining oil, and scatter on the cheddar, mozzarella, sausage and soft scrambled eggs.
- Crack the remaining four eggs into shallow wells in the toppings, spacing them so each slice gets one.
- Bake 12 to 14 minutes until the crust is browned underneath, the cheese is bubbling, and the whole eggs are set with yolks still soft.
- Finish with scallions, pepper flakes and black pepper, then cut into squares.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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