If you’ve ever found yourself daydreaming about the savory, cheesy School Breakfast Pizza from your childhood cafeteria, you’re in for a treat! This recipe brings back all the nostalgic flavors of a classic morning favorite, combining fluffy eggs, savory sausage, and plenty of melty cheese atop a golden pizza crust. Whether you’re whipping it up for a Saturday brunch or meal prepping for busy weekdays, School Breakfast Pizza is easy enough for a beginner but satisfying enough for everyone to want seconds.
Ingredients You’ll Need
You’ll be amazed at how a handful of simple ingredients come together to create the ultimate comfort breakfast. Each item plays a key role, which means swaps are possible but these classic choices create the iconic taste and texture you remember!
- Refrigerated Pizza Dough: Super convenient and always bakes up beautifully crisp and golden—feel free to use homemade dough if you love making things from scratch!
- Breakfast Sausage: Brings hearty, savory flavor and a little kick of spice—you can opt for mild or hot depending on your family’s taste buds.
- Large Eggs: The backbone of any breakfast pizza; they add wonderful richness and fluffiness.
- Milk: Just a splash makes for creamy, tender scrambled eggs every time.
- Salt, Black Pepper, & Garlic Powder: Essential for seasoning; garlic powder adds a subtle savory note that enhances all the other flavors.
- Shredded Mozzarella Cheese: Melts perfectly for that gooey, stretchy bite we all crave.
- Shredded Cheddar Cheese: Brings sharpness and color, complementing the mozzarella beautifully.
- Grated Parmesan Cheese (optional): Adds a salty, nutty finish—totally up to you if you want that extra flavor punch!
- Nonstick Cooking Spray: Keeps the crust from sticking and makes for easy cleanup after your pizza feast.
How to Make School Breakfast Pizza
Step 1: Prep and Par-Bake the Crust
Start by preheating your oven to 425°F and getting your baking sheet ready with a light coat of nonstick spray or a sheet of parchment paper. Unroll your pizza dough, stretching it out to fit right to the edges. This pre-baking step (just 6–7 minutes!) ensures your crust ends up beautifully golden and holds up to all the hearty toppings.
Step 2: Brown the Sausage
While the crust is in the oven, crumble your breakfast sausage into a skillet and cook it over medium heat until it’s perfectly browned and cooked through. Drain off that extra grease so your pizza doesn’t get soggy, and set the sausage aside to stay warm.
Step 3: Scramble the Eggs
In a bowl, whisk together those lovely eggs, milk, salt, pepper, and garlic powder. Pour the mixture into a nonstick skillet and scramble over medium heat. Cook until just set—the key is to leave them a little soft since they’ll finish cooking in the oven.
Step 4: Assemble the Pizza
Once your crust is par-baked, it’s time for the fun part! Layer the scrambled eggs evenly over the warm crust, sprinkle on the sausage, and then pile on both the mozzarella and cheddar cheese. If you’re using Parmesan, shower that on top for an irresistible finishing touch.
Step 5: Final Bake
Return your masterpiece to the oven and bake for another 8–10 minutes, until the cheese is melted and bubbling, and your crust is a gorgeous golden brown. Let your School Breakfast Pizza cool for just a minute or two, then slice it up and serve warm. Breakfast has never been so much fun!
How to Serve School Breakfast Pizza
Garnishes
Sprinkle a handful of chopped fresh chives, green onions, or even a dash of red pepper flakes over the top for a fresh, colorful finish. If you like a little zip, add a few dollops of your favorite hot sauce to get those taste buds jumping.
Side Dishes
Keep it simple with a side of fresh fruit salad or orange slices to brighten up your plate. If you want to add a savory touch, tray-baked hash browns or crispy bacon are always welcome partners for School Breakfast Pizza.
Creative Ways to Present
Try slicing your pizza into fun squares for a brunch buffet, or cut them into smaller strips for a grab-and-go breakfast. You can even bake mini versions in muffin tins for a School Breakfast Pizza party platter—trust me, they’ll disappear quickly!
Make Ahead and Storage
Storing Leftovers
Leftover School Breakfast Pizza keeps well in the fridge. Simply wrap the slices tightly in plastic wrap, or store them in an airtight container for up to three days. The flavors meld together—it’s just as delicious the next morning!
Freezing
If you want breakfast on hand all week, you can freeze individual slices once they’ve cooled completely. Wrap them in foil then pop them in a freezer-safe bag for up to two months. Just be sure to separate layers with parchment if you stack them—they’ll thaw and reheat like a dream!
Reheating
For best results and a crispy crust, reheat School Breakfast Pizza in a preheated oven at 350°F for about 10 minutes. If you’re in a hurry, a couple of minutes in the microwave works too—just note the crust won’t be as crisp, but the cheese will still be gooey and satisfying.
FAQs
Can I use bacon instead of sausage?
Absolutely! Bacon makes a delicious swap, and you can even do a half-and-half pizza if you’d like. Just cook the bacon until crisp, chop, and sprinkle it right over the eggs before adding the cheese.
Is there a way to make School Breakfast Pizza vegetarian?
You sure can. Simply skip the sausage or use a vegetarian breakfast sausage alternative. You could also boost the flavor with diced peppers, mushrooms, or sautéed spinach as tasty plant-based options.
Can I make the dough from scratch?
Of course! Homemade dough gives you full control over the thickness and flavor of your crust. If you have a favorite pizza dough recipe, feel free to use it here—just roll or stretch to fit your sheet pan as directed.
Can I add extra veggies?
Definitely! Adding bell peppers, onions, or cherry tomatoes is a fantastic way to add some color and extra nutrition to your School Breakfast Pizza. Just sauté them lightly before layering on the pizza so they won’t release too much moisture during baking.
How can I make this recipe allergy-friendly?
If you need a nut-free breakfast (which this recipe is), you’re already set. To make it gluten-free, use your favorite gluten-free pizza dough or flatbread. For dairy-free, try using plant-based cheese and milk alternatives—the result is still deliciously comforting.
Final Thoughts
There’s just something magical about sharing a pizza at breakfast time, and School Breakfast Pizza brings together every crave-worthy flavor in one bite. Whether you’re making it for your family or reliving a favorite cafeteria memory, I hope you give this recipe a try—one slice and you’ll see why it’s still a breakfast classic!
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School Breakfast Pizza Recipe
- Total Time: 32 minutes
- Yield: 8 slices 1x
- Diet: Non-Vegetarian
Description
Start your day with a delicious School Breakfast Pizza that combines classic breakfast flavors in a fun and easy-to-make pizza. This recipe is perfect for busy mornings and will be a hit with both kids and adults alike.
Ingredients
Pizza Dough:
- 1 tube refrigerated pizza dough or 1 pound homemade dough
Breakfast Toppings:
- 1/2 pound breakfast sausage
- 5 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Cheeses:
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese (optional)
Other:
- Nonstick cooking spray
Instructions
- Preheat the Oven: Preheat oven to 425°F and prepare a baking sheet.
- Prepare the Dough: Stretch the pizza dough onto the pan and par-bake for 6–7 minutes.
- Cook the Sausage: Brown and crumble the sausage in a skillet, then set aside.
- Scramble the Eggs: Whisk eggs, milk, salt, pepper, and garlic powder. Scramble until just set.
- Assemble: Layer eggs, sausage, mozzarella, and cheddar on the par-baked crust. Optionally, add Parmesan.
- Bake: Bake the pizza for 8–10 minutes until golden and bubbly.
- Serve: Slice and enjoy warm.
Notes
- You can prep the sausage and eggs the night before for quicker assembly in the morning.
- For variety, consider adding bacon, bell peppers, or experimenting with different cheeses.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 115mg
