Sausage & Egg Breakfast Pizza Recipe
Sausage & Egg Breakfast Pizza Recipe photo by Taste of Home

Sausage & Egg Breakfast Pizza Recipe

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4.5 12 17
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“I made up this recipe after trying something similar at a restaurant. My husband thinks my version is better, and he often requests it for a filling breakfast or supper.” Julie Tucker - Columbus, Nebraska
TOTAL TIME: Prep: 30 min. Bake: 5 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 5 min.
MAKES: 8 servings


  • 2 packages (8 ounces each) refrigerated crescent rolls
  • 1 pound bulk pork sausage
  • 1/3 cup chopped onion
  • 1 small green pepper, chopped
  • 1 envelope country gravy mix
  • 6 eggs
  • 2 tablespoons milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1-1/4 cups sliced fresh mushrooms
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup (4 ounces) shredded pepper Jack cheese

Nutritional Facts

1 slice: 615 calories, 44g fat (17g saturated fat), 228mg cholesterol, 1458mg sodium, 31g carbohydrate (6g sugars, trace fiber), 23g protein


  1. Separate crescent dough into 16 triangles and place on a greased 14-in. round pizza pan with points toward the center. Press onto the bottom and up the sides of pan to form a crust; seal seams. Bake at 375° for 11-13 minutes or until golden brown.
  2. Meanwhile, in a large skillet, cook the sausage, onion and green pepper over medium heat until sausage is no longer pink; drain. Prepare gravy according to package directions. Stir into sausage mixture; set aside.
  3. In a small bowl, whisk the eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set. Spread gravy mixture over crust. Top with eggs, mushrooms and cheeses. Bake 5-10 minutes longer or until eggs are set and cheese is melted. Cut into wedges. Yield: 8 servings.
Originally published as Sausage & Egg Breakfast Pizza in Simple & Delicious March/April 2009, p52

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Reviewed Jul. 8, 2014

"We really enjoyed this. I omitted the mushrooms since my husband doesn't care for them and used turkey sausage instead if pork."

Reviewed Feb. 9, 2014

"Fixed this for a group at our retreat center and they all wanted the recipe. So good! I subbed diced ham and turkey for the sausage to bring down the fat and sodium. Also sautéed the veggies and meat the night before, added the gravy, and just heated that up in a saucepan the next morning."

Reviewed Jan. 3, 2012

"I made this for Christmas brunch & it was wonderful. I did substitute Schwan's pizza dough & baked it about 9 minutes before putting the toppings on. It reheated great the next day for leftovers!"

Reviewed Sep. 15, 2011

"Wow! Look at the sodium content. More than a day's worth."

Reviewed Jul. 27, 2011

"We loved this recipe!! I made it just like the recipe and it was a big hit!"

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