Breakfast Pizza Recipe

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By: Becky HardinPosted: 8/24/23Updated: 11/16/23

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Breakfast Pizza is one of my family’s favorite breakfast recipes! From the crescent roll crust to the eggs and cheese and everything in between, this pizza is filling and so tasty. Plus this pizza is made in a sheet pan, so it’s super easy to make!

Table of Contents

What’s in this Breakfast Pizza Recipe?

This Breakfast Pizza Recipe is so easy! Using a sheet pan makes the whole process simple, clean and it makes a huge batch so you can feed a crowd.

Crescent Roll Dough: An easy hack to create a rich, buttery crust that goes perfectly with the breakfast flavor of this pizza. You can use homemade crescent roll dough if you prefer.
Breakfast Sausage: Adds a rich salty, sweet, and umami flavor. You can use mild, hot, or maple-flavored sausage. I recommend Jimmy Dean brand.
Frozen Hashbrowns: Add delicious breakfast potato flavor to the pizza. Make sure to fully thaw them before using.
Cheese: I like Mexican cheese, but cheddar, Swiss, or American would all be delicious! And don’t forget to add some Parmesan to the eggs!
Eggs: Help bind the pizza toppings to the crust and create that breakfast casserole-like flavor.
Milk: Adds moisture to the eggs and helps them cook up fluffy.
Salt + Pepper: Enhances the natural flavor of the eggs.

Pro Tip: Be sure to grease your sheet pan so that the pizza is easy to remove once it is baked.

Crescent Roll Breakfast Pizza Topping Ideas

There are so many ways to customize this pizza to suit your individual tastes. Try:

Meat Lovers: Swap the hashbrowns for crumbled bacon and diced ham.
Veggie Lovers: Swap the sausage for spinach, onions, mushrooms, and peppers.
Ham & Cheese: Swap out the sausage for diced ham and use Swiss cheese.
Southwest: Spread a layer of refried beans over the pizza crust and top it with seasoned ground beef, diced tomatoes, onions, jalapeños, and Mexican cheese. Garnish with avocado, sour cream, and cilantro.
Smoked Salmon: Spread a thin layer of cream cheese over the pizza crust. Top it with smoked salmon, thinly sliced red onions, and capers. Finish with a sprinkle of fresh dill.
Greek: Spread a layer of tzatziki sauce or hummus over the pizza crust. Top with diced cucumbers, cherry tomatoes, Kalamata olives, and crumbled feta cheese. Sprinkle with oregano.

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How to Store and Reheat

Breakfast pizza is best enjoyed as soon as it’s cooked, but leftovers will keep for 2-3 days in the refrigerator and can be reheated in the oven at 400°F until warmed through.

How to Freeze

Freeze breakfast pizza whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Reheat directly from frozen, adding a few extra minutes to the bake time.

Serving Suggestions

This breakfast pizza is a pretty complete meal. I suggest serving it with a side of fruit and cream cheese dip or a strawberry mango smoothie.

If you’re in the mood for a co*cktail with breakfast, check out Sherbet Mimosas, Champagne Sangria, Pitcher Mojitos, or Peach Frose.

5-Star Review

“This is amazing! I teach High School Foods class and my students made this in class. We used 1lb of sausage and the crescent roll sheets. Taste is superb!” – Lisa

Recipe

4.57 from 183 votes

Author: Becky Hardin

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

Serves6 servings

Print Rate

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Sheet Pan Breakfast Pizza is a favorite easy breakfast recipe! From the crescent roll crust to the eggs and cheese and everything in between, this pizza is filling and so easy to make!

Email This Recipe

Enter your email and we’ll send the recipe directly to you!

By submitting this form, you consent to receive emails from The Cookie Rookie.

Ingredients

▢ 8 ounces refrigerated crescent roll dough (1 tube)
▢ 8 ounces breakfast sausage (Jimmy Dean recommended)
▢ 1 cup frozen shredded hashbrowns thawed
▢ 1 cup shredded Mexican cheese blend or your favorite cheese!
▢ 5 large eggs
▢ ¼ cup milk
▢ ½ teaspoon kosher salt
▢ ½ teaspoon ground black pepper
▢ 2 tablespoons freshly grated Parmesan cheese

Recommended Equipment

Baking Sheet

Instructions

Preheat oven to 375°F. Remove the crescent rolls from the refrigerator and let them come to room temperature for about 15 minutes.
8 ounces refrigerated crescent roll dough
Spray a small sheet pan (about 10×15-inches) with nonstick spray. For a deeper-dish pizza, use a 9×13-inch baking dish.
Brown the sausage in a skillet and drain.
8 ounces breakfast sausage
Spread the crescent rolls onto the bottom of the prepared pan. You will have to press and work the dough a little to make sure it covers the pan… pinch the pieces together.
Spoon sausage over the crust.
Spread the potatoes over the meat.
1 cup frozen shredded hashbrowns
Sprinkle the cheese over the potatoes.
1 cup shredded Mexican cheese blend
Combine the eggs, milk, salt, pepper, Parmesan together in a separate bowl.
5 large eggs, ¼ cup milk, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 2 tablespoons freshly grated Parmesan cheese
Pour the egg mixture evenly over the cheese.
Bake in the preheated oven for 25-30 minutes, or until the eggs are set. Oven times vary so check it about halfway through.

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Becky’s tips

Be sure to thaw the hash browns before using them, if they are frozen they will not cook through fully. Thaw them in the fridge overnight before using.
Be sure to grease your sheet pan so that the pizza is easy to remove once it is baked.
Have fun with this breakfast pizza recipe! Use all your favorite toppings and get the kids to help out too!

Storage:Store breakfast pizza in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition Information

Serving: 1slice Calories: 416kcal (21%) Carbohydrates: 23g (8%) Protein: 18g (36%) Fat: 28g (43%) Saturated Fat: 12g (75%) Polyunsaturated Fat: 5g Monounsaturated Fat: 9g Trans Fat: 0.1g Cholesterol: 203mg (68%) Sodium: 944mg (41%) Potassium: 287mg (8%) Fiber: 1g (4%) Sugar: 5g (6%) Vitamin A: 408IU (8%) Vitamin C: 3mg (4%) Calcium: 181mg (18%) Iron: 2mg (11%)

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

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More Pizza Recipes We Love

English Muffin Breakfast Pizza
Veggie Pizza
Cauliflower Crust Pizza
S’mores Dessert Pizza
Pizza Cupcakes

What is the difference between breakfast pizza and regular pizza?

The main difference is in the toppings. Breakfast pizza utilizes toppings that you’d find at the breakfast table. In this sheet pan version, we also opted to swap traditional pizza dough for crescent dough to bring even more breakfast flavor!

Is breakfast pizza healthy?

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

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47 Comments

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Michael

Posted on 12/16/2023

With the egg mixture does the crust get crunchy? I’m goin to bake one so wondering n cant wait. Thanks…

Last edited 3 months ago by Michael

Samantha Marceau

Posted on 12/18/2023

Reply to Michael

Hi Michael, we found that the edges still crisped up nicely!

Lupe Martinez

Posted on 9/23/2023

What do you use for like a sauce on the pizza to make the toppings not fall off

Samantha Marceau

Posted on 9/26/2023

Reply to Lupe Martinez

Hi Lupe, this is a white pizza, so the cheese holds the toppings on!

Lynn Pierce

Posted on 9/10/2023

Made this recipe for my grandsons and they demolished it!!!!!

Samantha Marceau

Posted on 9/11/2023

Reply to Lynn Pierce

Oh, we’re so happy to hear that, Lynn!

Lisa

Posted on 3/28/2023

This is amazing! I teach High School Foods class and my students made this in class. We used 1lb of sausage and the crescent roll sheets. Taste is superb!