Crispy pizza crust, flavorful turkey sausage, sautéed vegetables, baked eggs and parmesan cheese come together in this easy, satisfying breakfast pizza.
Today’s post is sponsored by Jennie‑O.
If you love pizza at any hour, this breakfast pizza is a must-try. It blends all the best morning flavors—runny baked eggs, tender potatoes, sautéed onions and peppers, and savory turkey sausage—on a crisp pizza crust. I’ve been seeing breakfast pizzas on lots of brunch menus and decided to recreate a simple, do-at-home version that’s quick enough for a weekday morning yet special enough for weekend brunch.
I used Jennie‑O All Natural Turkey Sausage for this recipe because it’s a leaner alternative to traditional pork sausage and is also gluten free. The turkey sausage adds plenty of savory flavor while keeping the dish light. The pizza starts with a thin layer of basil pesto instead of tomato sauce for a bright herb finish, then gets layered with the sautéed potatoes, peppers and onions, cooked turkey sausage and shredded mozzarella. Eggs are cracked on top and baked until set to your preference.
Ingredients
- 2 tablespoons olive oil
- ½ pound potatoes, small dice
- ½ cup onion, diced
- ½ cup red bell pepper, diced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 pound Jennie‑O All Natural Turkey Sausage, cooked and crumbled
- 14 ounces pizza dough (store-bought or homemade)
- ¼ cup basil pesto
- 1 cup shredded mozzarella cheese
- 4 large eggs
- Optional: grated Parmesan, crushed red pepper flakes, fresh basil for serving
Yield: about 6 servings. Prep time: 8 minutes. Cook time: 21 minutes. Total time: about 30 minutes.
Instructions
- Preheat the oven to 425°F (220°C).
- Heat the olive oil in a large skillet over medium-high heat. Add the diced potatoes, onion and red bell pepper. Season with salt, black pepper and oregano. Sauté for 6–8 minutes, stirring occasionally, until the potatoes are tender and the vegetables are slightly caramelized.
- In a separate skillet, cook the turkey sausage over medium heat until fully browned and cooked through, about 6–8 minutes. Break it into small pieces as it cooks. Drain any excess liquid if necessary.
- Roll or stretch the pizza dough to your desired size and thickness on a lightly floured surface, then place it on a baking stone or sheet.
- Spread the basil pesto evenly over the dough, leaving a small border for the crust.
- Scatter the cooked potatoes, onions, peppers and turkey sausage across the pizza. Sprinkle the shredded mozzarella evenly over the top.
- Bake the pizza in the preheated oven for 5 minutes to begin heating the crust and melting the cheese slightly.
- Remove the pizza from the oven and carefully crack the eggs on top, spacing them evenly. Return the pizza to the oven and bake for an additional 10 minutes, or until the egg whites are set and the yolks reach your preferred doneness. For firmer yolks, bake a few minutes longer or scramble the eggs before adding them.
- When the pizza is done, remove it from the oven and let it rest for a couple of minutes. Finish with optional toppings such as grated Parmesan, crushed red pepper flakes or torn fresh basil. Slice and serve warm.
Notes & Tips
- If you don’t like runny yolks, scramble the eggs and mix them with the potato and sausage mixture before topping the pizza, then bake as directed.
- To save time, use pre-cooked or leftover roasted potatoes. Thinly sliced baby potatoes also work well and cook quickly.
- Make this vegetarian by swapping the turkey sausage for seasoned crumbled tofu or a plant-based sausage alternative, or omit the sausage entirely and add extra vegetables.
- To achieve a crisper crust, preheat a baking stone or steel in the oven and transfer the assembled pizza onto the hot surface.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven (350°F/175°C) for best texture, or crisp slices briefly in a skillet.
This breakfast pizza is versatile: change the herbs, swap mozzarella for fontina or cheddar, or add greens like arugula after baking for a fresh finish. It’s an excellent option for a leisurely weekend brunch or a hearty weekday breakfast that keeps everyone satisfied.
More Breakfast Ideas
- Caprese avocado omelette
- Avocado smoothie bowls
- Breakfast taco hash
- Breakfast taquitos
- Greek crockpot breakfast casserole
If you enjoy the runny eggs on top, break a yolk into each slice just before eating for a rich, saucy finish. Enjoy this easy breakfast pizza with coffee or a light fruit salad for a complete morning meal.
Nutrition (approximate per serving)
Calories: 507 kcal • Carbohydrates: 39 g • Protein: 29 g • Fat: 25 g • Saturated Fat: 7 g • Sodium: 1452 mg • Fiber: 2 g
Mmmm—breakfast pizza deliciousness is served. Whether you make it for family brunch or a relaxed morning at home, this savory pie delivers comforting flavors and a bright pesto finish.