Breakfast Pizza

Sourdough Breakfast Pizza: An Easy Make-Ahead Family

Breakfast

Breakfast doesn’t have to be complicated to be satisfying. One of my favorite ways to make mornings easier is to prepare sourdough pizza dough ahead of time and keep it in the freezer for a quick meal when the family is hungry.

This sourdough breakfast pizza is a fun way to use that dough for something a little different. Top it with eggs, cheese, breakfast sausage, and your family’s favorite toppings for a hearty breakfast everyone can enjoy.

I like having homemade options ready to go, especially on busy mornings when there’s farm work to do and everyone is headed in a different direction.

Print Recipe

Breakfast Pizza

Course: Breakfast

Servings: 4

Notes

Sourdough Breakfast Pizza Recipe

Prep time: 15 minutes
Cook time: 7-10 minutes, depending on crust thickness and toppings
Servings: 4–6, depending on portion size

Ingredients

1 prepared sourdough pizza crust
4–6 eggs
1/2 pound breakfast sausage, cooked and crumbled
1–1 1/2 cups shredded cheese, such as cheddar or mozzarella
2–3 tablespoons milk or cream (optional)
2 green onions, sliced (optional)
Salt and pepper to taste
Butter or cooking fat for scrambling the eggs

Optional toppings: diced bell peppers, cooked bacon, mushrooms, caramelized onions, or fresh herbs.

Instructions

Prepare the crust. Preheat your oven to 550°F. Place your prepared sourdough pizza crust on a baking sheet or pizza pan. If using frozen dough, thaw it in the refrigerator first, then bring it to a workable temperature and shape it.
Cook the sausage. Brown the breakfast sausage in a skillet until fully cooked. Drain excess grease if needed and set aside. (we precook)
Prepare the eggs. Whisk the eggs with a little milk or cream, if desired. Melt butter or your preferred cooking fat in a skillet and gently scramble the eggs until just set. They will cook a little more in the oven. (we precook)
Add the toppings. Spread the scrambled eggs over the crust. Sprinkle the cooked sausage and shredded cheese evenly over the top. Add green onions or any other toppings your family enjoys.
Bake. Bake for approximately 7-10 minutes, or until the crust is cooked through, the cheese is melted, and the edges are golden. Baking time will vary depending on the thickness and whether the crust was prebaked.
Rest and serve. Let the pizza rest for a couple of minutes before slicing. Serve warm with fresh fruit or a side of seasonal vegetables.

Make-Ahead Tip: Keep Sourdough Dough in the Freezer

One of the best ways to save time in the kitchen is to prepare extra sourdough pizza dough when you already have your starter out.

I use my Sourdough Pizza Dough Recipe as the starting point for this breakfast pizza.

Here's how to make extra dough work for you:

Prepare the sourdough dough according to the original recipe.
Allow it to complete its initial rise and fermentation.
Divide the dough into individual portions.
For convenience, shape the portions into crusts and partially bake them, or freeze the dough balls in well-sealed freezer-safe bags or containers.
Label and date your portions so you can grab one when you need it.

For the easiest breakfast, I recommend partially baking the crusts before freezing. Cool them completely, wrap well, and freeze. When you're ready to make breakfast pizza, add your toppings and bake until heated through and the cheese is melted. Adjust the baking time as needed.

If freezing raw dough balls instead, thaw them in the refrigerator and allow time for the dough to relax and become workable before shaping.

Make It Your Own

The beauty of breakfast pizza is that you can use what you already have on hand.

Farmhouse style: eggs, breakfast sausage, and cheddar cheese.
Garden breakfast: eggs, sautéed peppers, onions, and fresh herbs.
Bacon and cheese: eggs, crispy bacon, and mozzarella or cheddar.
Leftover roast: finely chopped leftover meat, eggs, and your favorite cheese.

Use this recipe as a starting point and let your family choose their favorite toppings.

A Little Preparation Goes a Long Way

Traditional cooking doesn’t mean everything has to be made from scratch every single morning. A little preparation ahead of time can make it easier to put homemade meals on the table, even during a busy week.

Making extra sourdough dough and freezing a few crusts gives you another option for breakfast, lunch, or a quick supper.

What would your family put on a breakfast pizza? I’d love to hear your favorite combinations!

For more traditional food ideas, recipes, classes, and family resources, visit Nourishing Modern Families.