School Breakfast Pizza Recipe
If ever there was a dish that could transport you straight back to bleary-eyed school mornings and bustling cafeterias, it’s the irresistible School Breakfast Pizza. This comfort food classic layers tender pizza dough with savory breakfast sausage, fluffy scrambled eggs, and a gooey blanket of mozzarella and cheddar. Whether topped with a swipe of pizza sauce or left “classic cafeteria-style,” it’s a crowd-pleasing, satisfying start to any day that’s easy enough for busy mornings and special enough for lazy weekends.
Ingredients You’ll Need
It doesn’t get much easier—just a handful of familiar ingredients come together to bring School Breakfast Pizza to life. Each component plays a starring role in flavor, texture, and that nostalgic visual appeal.
- Pizza dough (1 pound): The essential base—choose store-bought for convenience or homemade for a personal touch.
- Breakfast sausage (1/2 pound): Provides savory richness and the signature pizza shop flavor; try a spicy variety for extra oomph.
- Eggs (6 large): Create a soft, pillowy layer that soaks up flavor and adds hearty protein.
- Milk (1/4 cup): Helps achieve light, tender scrambled eggs.
- Salt (1/2 teaspoon): Brings out every ingredient’s best qualities—don’t skip it!
- Black pepper (1/4 teaspoon): Adds subtle warmth and depth to the eggs and sausage.
- Shredded mozzarella cheese (1 cup): Offers that classic pizza stretch and melt.
- Shredded cheddar cheese (1 cup): For sharpness, color, and extra gooey goodness.
- Pizza sauce (1/2 cup, optional): Gives a tangy twist and bright tomato flavor—totally up to you!
- Olive oil (2 tablespoons): Keeps the crust crisp and golden brown as it bakes.
How to Make School Breakfast Pizza
Step 1: Prepare Your Oven and Pan
Start by heating your oven to 425°F (220°C), so it’s good and hot when the pizza goes in. Lightly grease your baking sheet or pizza pan with olive oil, ensuring a crisp, golden crust that won’t stick.
Step 2: Roll Out the Pizza Dough
On a lightly floured surface, roll out your pizza dough to fit your pan—round or rectangular, it’s all good! Aim for an even thickness and transfer it onto your prepared pan, pressing gently to reach the edges.
Step 3: Brown the Breakfast Sausage
In a skillet over medium heat, crumble and cook the breakfast sausage until it’s browned and cooked through. Drain off any excess fat. Those crispy, savory bits make the School Breakfast Pizza extra satisfying.
Step 4: Scramble the Eggs
Whisk together eggs, milk, salt, and pepper in a bowl. Pour into a nonstick skillet and scramble gently—cook just until softly set. The eggs will finish cooking in the oven, so keep them nice and tender.
Step 5: Build Your Pizza
If you’re using pizza sauce, spread it evenly over the dough. Next, layer on the soft scrambled eggs, followed by the sausage crumbles. Sprinkle both the mozzarella and cheddar cheese over the top, creating a colorful, cheesy blanket.
Step 6: Bake to Golden Perfection
Slide your pizza into the oven and bake for 12 to 15 minutes. The crust should turn perfectly golden, and the cheese should bubble and melt in tempting pools. Keep an eye on it—every oven’s a little different!
Step 7: Slice and Serve
Let the pizza cool for a few minutes, then slice into eight pieces. Serve it up warm and watch the whole family gather around—the irresistible aroma works like magic every time!
How to Serve School Breakfast Pizza
Garnishes
For a little extra flair, sprinkle on fresh chopped chives, sliced green onions, or even a dash of hot sauce for a pop of color and a burst of flavor. You can also add a sprinkle of freshly ground black pepper or a handful of baby arugula for a modern twist.
Side Dishes
Balance the richness of School Breakfast Pizza with simple sides. Crisp seasonal fruit, lightly dressed greens, or a citrusy fruit salad are all refreshing choices. For heartier appetites, hash browns or a creamy yogurt parfait round out the meal nicely.
Creative Ways to Present
Turn breakfast into a party! Cut the pizza into fun shapes using cookie cutters for kids, or make a DIY pizza bar with assorted toppings like bacon, veggies, or sriracha drizzle. Mini personal pies using smaller rounds of dough add a cute, custom touch.
Make Ahead and Storage
Storing Leftovers
Leftover slices keep well in an airtight container in the fridge for up to 3 days. Make sure the pizza has cooled completely before storing to maintain the crust’s texture and prevent sogginess.
Freezing
If you want to prepare School Breakfast Pizza ahead, freeze individual slices on a lined tray, then transfer to a zip-top bag once solid. They’ll keep for up to 2 months, making busy mornings a breeze!
Reheating
For the tastiest results, reheat slices in a toaster oven or oven at 350°F until warmed through and the cheese is melty. Microwaving works in a pinch, but you might lose a little crispness on the crust.
FAQs
Can I use pre-cooked pizza crust instead of dough?
Absolutely! Pre-cooked crust saves time and works beautifully. Just skip the initial dough-rolling step, pile on your toppings, and bake until the cheese is bubbling and the edge is golden brown.
What’s the best way to add vegetables?
Finely chopped bell peppers, spinach, or onions make wonderful additions. Sauté them briefly before adding to your pizza to remove excess moisture and amplify their natural sweetness.
Can I make School Breakfast Pizza vegetarian?
Definitely! Swap the sausage for sautéed mushrooms, tomatoes, or plant-based crumbles. The pizza stays hearty and flavorful, with plenty of protein from the eggs and cheese.
How do I prevent the crust from getting soggy?
Be sure not to overload with sauce or watery veggies, and always bake on a preheated, greased pan. Par-baking (pre-baking) the crust for 3 to 5 minutes before adding toppings also helps keep things crisp.
Is it possible to double the recipe for a crowd?
Yes, and it’s a total hit! Use a large sheet pan or make two pizzas side by side. Keep an eye on bake time, as a fuller oven may extend it by a few minutes.
Final Thoughts
If School Breakfast Pizza hasn’t found its way into your breakfast rotation, now’s the perfect time. The simple mix of warm eggs, melty cheese, and crisp crust is pure morning joy that everyone will love. Give it a try and see how quickly these slices disappear from the table!
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School Breakfast Pizza Recipe
- Total Time: 30 minutes
- Yield: 8 slices 1x
- Diet: Non-Vegetarian
Description
This School Breakfast Pizza recipe is a delicious twist on traditional pizza, perfect for a hearty breakfast or brunch. With savory breakfast sausage, fluffy scrambled eggs, and a blend of gooey cheeses, this pizza is sure to be a hit with the whole family.
Ingredients
Pizza Dough:
- 1 pound pizza dough (store-bought or homemade)
Breakfast Toppings:
- 1/2 pound breakfast sausage
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese:
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
Additional:
- 1/2 cup pizza sauce (optional)
- 2 tablespoons olive oil
Instructions
- Preheat the Oven: Preheat oven to 425°F (220°C) and grease a large baking sheet or pizza pan with olive oil.
- Prepare the Dough: Roll out the pizza dough to fit the pan.
- Cook the Sausage: Brown the breakfast sausage in a skillet over medium heat, breaking into crumbles.
- Whisk Eggs: In a bowl, whisk eggs, milk, salt, and pepper. Scramble lightly in a skillet until just set.
- Assemble the Pizza: If using, spread pizza sauce over the dough. Top with scrambled eggs, sausage, mozzarella, and cheddar.
- Bake: Bake for 12 to 15 minutes until the crust is golden and cheese is melted and bubbly.
- Serve: Slice and serve warm.
Notes
- For a classic cafeteria-style version, skip the pizza sauce and just use eggs, sausage, and cheese.
- You can substitute bacon or ham for the sausage, or add veggies like peppers and onions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 130 mg
