Breakfast Pizza

By Becky Hardin

Updated Aug 27, 2026

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Breakfast Pizza is one of my family’s favorite breakfast recipes. My Mom used to make this every Christmas morning, and now it’s a tradition for my little family as well. From the crescent roll crust to the eggs and cheese and everything in between, this pizza is filling and so tasty. Plus, this pizza is made in a sheet pan, so it’s super easy to make!

I’ve been making this crescent roll breakfast pizza for years, and it’s always a hit! Whether it’s Christmas morning, a weekend brunch, or a cozy day at home, this recipe works. This easy breakfast bake brings everyone to the table. If you want breakfast that eats like pizza, this is the one. Sausage, eggs, and cheese sit on a buttery crust, cut into squares, no fork required. Most breakfast bakes use bread or hash browns as their base. That base can turn soft once the egg mixture sits on top of it. This recipe flips that.

A thin layer of crescent roll dough goes on the bottom instead. It crisps in the oven instead of steaming under everything else. I always bake it on a rimmed sheet pan rather than a deep dish too. A thinner layer means more crisp edges and a faster, more even bake. The eggs have less depth to set through. It’s also less fuss than a quiche or a strata. There’s no crust to blind bake and no bread to cube and dry out overnight. And once it’s assembled, it’s an easy one to get ahead of. Bake the whole pan the night before, or make it earlier in the week. Reheat squares as you need them, so busy mornings don’t mean skipping breakfast.

Tips for Beginners

• Choose your protein with flavor in mind. I always reach for Jimmy Dean sausage, and the maple version is my favorite here. It adds a little sweetness that plays really well against the salty Parmesan in the egg mixture. Bacon works too if that’s what you have. Cook about 8 slices until crisp, then crumble it in, and drain it well first. Bacon renders more fat than sausage does, so skipping that step can leave the crust greasy underneath.
• Blend your cheese if you can. A Mexican-style blend is my go-to because it mixes cheddar for flavor with Monterey Jack for melt. Straight sharp cheddar on its own can look a little greasy once it bakes off, so pair it with mozzarella or Monterey Jack if that’s what you have. Pre-shredded also melts smoother than block cheese you shred yourself, since the light starch coating keeps it from clumping.
• Layer everything evenly before you pour the eggs. Spread the sausage, hash browns, and cheese all the way to the edges of the pan. Every bite should get a little of everything, and an even layer also helps the egg mixture settle in instead of pooling in one spot.
• Watch the oven near the end, not the clock. Oven times vary more than you’d expect for a bake like this one. Start checking around the 25 minute mark. You want the eggs set with just a slight jiggle in the center and the crust edges deep golden brown.

Recipe Card

Breakfast Pizza Recipe

Difficulty: Easy

4.58 from 187 votes

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 6 servings

Author: Becky Hardin

Print Rate Pin

Sheet Pan Breakfast Pizza is a favorite easy breakfast recipe! From the crescent roll crust to the eggs and cheese and everything in between, this pizza is filling and so easy to make!

Step-by-step photos can be seen below the recipe card.

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Ingredients 

1x2x3x

• ▢ 8 ounces refrigerated crescent roll dough (1 tube)
• ▢ 8 ounces breakfast sausage (Jimmy Dean recommended)
• ▢ 1 cup frozen shredded hashbrowns thawed
• ▢ 1 cup shredded Mexican cheese blend or your favorite cheese!
• ▢ 5 large eggs
• ▢ ¼ cup milk
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon ground black pepper
• ▢ 2 tablespoons freshly grated Parmesan cheese

Video

Instructions 

• Preheat oven to 375°F. Remove the crescent rolls from the refrigerator and let them come to room temperature for about 15 minutes.
  8 ounces refrigerated crescent roll dough
• Spray a small sheet pan (about 10×15-inches) with nonstick spray. For a deeper-dish pizza, use a 9×13-inch baking dish.
• Brown the sausage in a skillet and drain.
  8 ounces breakfast sausage
• Spread the crescent rolls onto the bottom of the prepared pan. You will have to press and work the dough a little to make sure it covers the pan… pinch the pieces together.
• Spoon sausage over the crust.
• Spread the potatoes over the meat.
  1 cup frozen shredded hashbrowns
• Sprinkle the cheese over the potatoes.
  1 cup shredded Mexican cheese blend
• Combine the eggs, milk, salt, pepper, Parmesan together in a separate bowl.
  5 large eggs, ¼ cup milk, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 2 tablespoons freshly grated Parmesan cheese
• Pour the egg mixture evenly over the cheese.
• Bake in the preheated oven for 25-30 minutes, or until the eggs are set. Oven times vary so check it about halfway through.

Equipment

• Baking Sheet

Becky’s Tips

• Be sure to thaw the hash browns before using them. If they’re frozen, they won’t cook through fully.
• Be sure to grease your sheet pan so the pizza is easy to remove once it’s baked.
• Blend your cheese if you can. Straight sharp cheddar can look greasy once baked. Mix it with mozzarella or a Mexican blend for the best melt.
• Swapping in bacon? Use about 8 crisp-cooked, crumbled slices, and drain it well. Bacon runs greasier than sausage.
• Have fun with this breakfast pizza recipe! Use all your favorite toppings and get the kids to help out too.
• Storage: Store breakfast pizza in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Serving: 1sliceCalories: 416kcalCarbohydrates: 23gProtein: 18gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 203mgSodium: 944mgPotassium: 287mgFiber: 1gSugar: 5gVitamin A: 408IUVitamin C: 3mgCalcium: 181mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Breakfast Pizza Step by Step

Prepare the Crescent Roll Dough: Preheat the oven to 375°F. Take the 8 oz of crescent roll dough out of the fridge and let it sit at room temperature for about 15 minutes, until it feels soft and easy to press instead of stiff and cold.
Spray a small sheet pan (about 10×15 inches) with nonstick spray, getting into the corners and up the edges too, that’s where a bare pizza tends to stick. For a deeper-dish pizza, use a 9×13-inch baking dish instead.

Brown the sausage: Brown the 8 oz of raw breakfast sausage in a skillet and drain. It’s ready when it’s no longer pink and the edges are turning deep golden brown, about 8 minutes. Your kitchen should start smelling like a diner on a Saturday morning.

Press the dough and add the sausage: Spread the crescent dough over the bottom of the pan. Press and work it with your fingers until it feels tacky, not sticky, and pinch the seams together until no bare pan shows through. Spoon the browned sausage evenly over the crust, right out to the edges, so you don’t end up with bare patches of dough that can scorch in the oven.

Layer the hash browns and cheese: Spread the 1 cup of thawed hash browns over the sausage in an even layer, breaking up any clumps as you go so every piece has a chance to crisp instead of steaming in a clump. Sprinkle the 1 cup of shredded cheese over the hash browns, all the way to the edges, so every bite gets that melty pull.

Whisk the egg mixture: Whisk the 5 eggs with ¼ cup milk, ½ tsp kosher salt, ½ tsp black pepper, and 2 tbsp Parmesan in a separate bowl until the mixture is pale yellow with no streaks of white left.

Pour it over: Pour the egg mixture evenly over the cheese. It’s fine if it looks a little loose and pools around the toppings. It firms up as it bakes.

Bake the pizza: Bake for 25-30 minutes. The eggs are done when the center looks set with just a slight jiggle and the crust edges are deep golden brown. If the center still looks wet and shiny, give it a few more minutes and check again.

Crescent Roll Breakfast Pizza Topping Ideas

• Meat Lovers: Swap the hashbrowns for crumbled bacon and diced ham.
• Veggie Lovers: Swap the sausage for spinach, onions, mushrooms, and peppers.
• Ham & Cheese: Swap out the sausage for diced ham and use Swiss cheese.
• Southwest: Spread a layer of refried beans over the pizza crust and top it with seasoned ground beef, diced tomatoes, onions, jalapeños, and Mexican cheese. Garnish with avocado, sour cream, and cilantro.
• Greek: Spread a layer of tzatziki sauce or hummus over the pizza crust. Top with diced cucumbers, cherry tomatoes, Kalamata olives, and crumbled feta cheese. Sprinkle with oregano.

How to Store and Reheat

Breakfast pizza is best enjoyed as soon as it’s cooked, but leftovers will keep for 2-3 days in the refrigerator and can be reheated in the oven at 400°F until warmed through.

How to Freeze

Freeze breakfast pizza whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Reheat directly from frozen, adding a few extra minutes to the bake time.

Serving Suggestions

This breakfast pizza is pretty much a full meal on its own, but I always round out the table with something fresh alongside it. My go-to is a bowl of Cream Cheese Fruit Dip with a big platter of fruit for dipping, since it’s the classic pairing in my house and it comes together while the pizza bakes. For a holiday brunch, especially around Christmas morning, I love setting out a pan of Homemade Cinnamon Rolls. They’re a sweet contrast to the savory pizza and can bake right after it while everyone’s getting the table set. If mornings are moving fast, Blueberry Muffins are an easy grab-and-go add, since you can make a batch ahead and just set them out in a basket.

More Make-Ahead Breakfasts for a Crowd

• Tater Tot Breakfast Casserole: Same layered sausage, egg, and cheese idea as this pizza, just with tater tots standing in for the hash browns. Good next recipe if you want a different texture without changing much else about the method.
• Crockpot Breakfast Casserole: The same sausage, egg, and cheese combination, but it cooks low and slow in the slow cooker instead of the oven. Handy for a holiday morning when the oven is already full of other dishes.
• Homemade Crescent Rolls: If the buttery crust is your favorite part of this pizza, this walks you through making the dough from scratch instead of using the canned kind. A natural next step once you’re comfortable with the shortcut version.
• Breakfast Sliders: The same core flavors, sausage, eggs, and cheese, built as handheld sliders instead of a sheet pan bake. A good pick when you’re hosting a crowd that wants to graze instead of sit down to a plate.

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