Description

This School Breakfast Pizza brings back all the cafeteria classics in one warm, cheesy bite. Made with a soft crust, creamy sausage gravy or pizza sauce, eggs, and gooey cheese, it’s a hearty and kid-friendly breakfast that’s great for weekends or meal prep.

Ingredients

For the Crust:

1 can refrigerated pizza dough (or homemade dough)
Cooking spray or olive oil for greasing

For the Toppings:

1/2 lb breakfast sausage
1 tbsp all-purpose flour
3/4 cup milk
Salt and pepper, to taste
4 large eggs
1 tbsp butter or oil (for scrambling eggs)
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded cheddar cheese
Optional: red pepper flakes, parsley, hot sauce

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Instructions

Preheat oven to 400°F (200°C). Grease a baking sheet or pizza pan. Roll out pizza dough to fit the pan and pre-bake for 6–7 minutes until slightly set but not browned.
Cook the sausage:
In a skillet over medium heat, cook the sausage until browned. Sprinkle in the flour and stir. Slowly add milk, stirring constantly, until thickened (about 2–3 minutes). Season with salt and pepper to taste. Set aside.
Scramble the eggs:
In a nonstick skillet, melt butter over medium heat. Beat eggs, pour them in, and cook until just set. They should still be soft and slightly underdone—they’ll finish in the oven.
Assemble the pizza:
Spread the sausage gravy over the pre-baked crust. Add scrambled eggs on top, then sprinkle evenly with mozzarella and cheddar cheese.
Bake:
Return to oven and bake for 10–12 minutes, or until cheese is melted and bubbly and the crust is golden brown.

Serve:
Slice and serve warm. Add your favorite toppings or hot sauce if desired!

Notes

Swap sausage gravy for marinara or salsa for a pizza-style or Tex-Mex twist.

Use bacon or plant-based sausage for variation.

Great for reheating—store leftovers in the fridge for up to 3 days.