This Maple Sausage Breakfast Pizza is piled with eggs, spicy sausage, maple syrup, hash browns, onions, pepper, and a creamy hollandaise sauce. It is THE answer to your breakfast pizza prayers!
Okay, who doesn’t love breakfast? And who doesn’t love pizza? So what if two of the greatest things ever could be combined to make one even greater thing. Well, here it is!
I don’t know if breakfast pizza is a popular thing everywhere, but if you grew up in the midwest, there’s a very good chance you know what breakfast pizza is. For those of you who don’t, trust me when I say, if you’ve never had breakfast pizza, you’re missing out big time! You’re going to want to try this!
What is breakfast pizza?
Breakfast pizza is, well, pizza BUT it’s topped with all of your favorite breakfast foods: eggs, onions, peppers, bacon, sausage, maple syrup, hash browns, cheese, more cheese, you name it!
Sounds kind of weird, right? Well, it’s not. It’s SO. GOOD! Try this maple sausage breakfast pizza and you’ll be jumping on the breakfast pizza train after just one bite!
For other breakfast pizza recipes check out my standard Breakfast Pizza, my Sausage, Egg, and Cheese Breakfast Pizza Bagels Recipe, or these Mini Breakfast Pizzas!
All your favorite breakfast foods piled on top of a thin, fluffy pizza crust!
- Pizza Crust – I used a pre-made pizza crust (I like Boboli) as the base for this pizza. Feel free to make your own if you’re feeling ambitious.
- Spicy Breakfast Sausage – I use spicy sausage because I prefer a little bit of spice in my meals but if you’re not a huge fan of heat, feel free to use a different type of sausage instead.
- Yellow Onion and Green Bell Pepper – the perfect veggie combination to top this pizza.
- Maple Syrup – adds a delicious layer of sweetness over the otherwise savory breakfast pizza.
- Hash Browns – what’s breakfast without hash browns? When cooked, these provide a nice texture and fluffy, crispness to each bite.
- Hollandaise Sauce – a super yummy and tangy combination of egg yolk, melted butter, and lemon juice. This sauce makes the perfect creamy topping for the pizza. Feel free to make your own, but I prefer store-bought to keep things quick and easy in the morning!
- Sharp Cheddar and Monterey Jack Cheese – cheddar gives a sharp cheesy flavor complemented nicely by the buttery, smooth texture and flavor of the monterey jack.
- Eggs – a classic breakfast food. I like them scrambled in my classic breakfast pizza, but today, we’re going for an over-easy/over-medium!
- Green Onions – I like to use these as a garnish for a pop of color, they also add a nice freshness.
- Salt and Pepper – brings out the flavors of the other ingredients and adds spice.
How to make maple sausage breakfast pizza
This recipe is incredibly straightforward and so quick to throw together for a delicious weekend morning brunch—or any time of any day really! 😉
The first thing you’re going to do is cook your meat and veggies in a large nonstick skillet pan. Then set that aside and assemble your pizza!
- Drizzle cooked pizza crust with syrup.
- Top with cooked sausage/veggies, potatoes, hollandaise, and cheese.
- Make four indents in the mixture and crack one egg into each of the indents. See video for visuals.
- Bake on a round baking pan until eggs are cooked, then serve with an extra drizzle of maple syrup and enjoy!
So easy, right?
Tips & tricks for making the best maple sausage breakfast pizza
Although this recipe is super easy to make, here are a few things I discovered that make it even easier!
- Use store-bought crust. You can make a homemade crust if you want, but sometimes it’s just easier and faster to use a store-bought one. That way you can eat sooner. 😉 I prefer Boboli pizza crust for this recipe.
- Shred your own cheese. Freshly shredded cheese melts better than pre-shredded cheese, because it isn’t stored with anti-caking agents. If you don’t have time to shred your own, that’s fine too, but if you can, I highly recommend doing it yourself!
- Prep some ingredients the night before. Another way to save yourself some time is to prep the bulk of the ingredients the night before you actually make the pizza. Prep and cook the veggies and sausage and shred the cheese. Be sure to store them all in separate airtight containers in the fridge to use the next day!
- Watch the video! Sometimes it’s nice to just have a visual of how everything gets put together and how it all should look.
This maple sausage breakfast pizza is SO perfect as is, but here are some changes you can make if you’re looking for some variations!
- Veggie additions or substitutions. Sometimes I like to experiment with adding mushrooms, spinach, and/or garlic to my breakfast pizza for some additional flavors and textures! You may need to drain additional liquid created, especially if using mushrooms.
- Sausage substitutions. I prefer spicy sausage, but you could use mild or medium instead. If you don’t like sausage, try bacon instead!
- Cheese changes. I love the combo of sharp cheddar and monterey jack, but use your favorite cheeses! Swiss? Pepper jack? Mozzarella? You really can’t go wrong!
- Make it vegetarian. Use a vegetarian sausage or veggie bacon instead!
- Make it gluten-free. There are certified gluten-free pizza crusts available for anyone who wants to make this gluten-free.
- Make it dairy-free. For a dairy-free option, simply use a dairy-free cheese and dairy free hollandaise.
- Make it vegan. This one takes a little bit more creativity, but most pizza crusts are already vegan, then all you have to do is omit the egg, sub out the meat for vegan meat, use vegan cheese, vegan butter, and you’re set!
Can i make this maple sausage breakfast pizza ahead of time?
If you are trying to make this breakfast pizza ahead of time, prep and cook the veggies and sausage, shred the cheese, and make the hollandaise the night before. If prepping in advance, store the different components separately in their own airtight containers in the fridge.
Assemble the pizza when you’re ready to eat it!
If you want to make the whole pizza in advance, make the pizza according to the directions listed in the recipe card below, but instead be sure all components are completely cooled before assembling the pizza. DO NOT BAKE. Cover the baking sheet with saran wrap then tin foil before storing it in the refrigerator until you are ready to bake it OR freeze it for up to two months.
Do not freeze after baking.
See this post on how to make homemade frozen pizza for more thorough directions!
How to store
After it’s fully cooked and cooled, this breakfast pizza can be stored in an airtight container or ziplock bag in the fridge for 3-4 days. I don’t recommend freezing it after you cook it.
For optimal crispness, reheat in the oven, although microwaving until warm is a fine option!
Maple Sausage Breakfast Pizza
Equipment for this recipe
- 1 (16 oz) package spicy breakfast sausage
- 1 yellow onion diced
- 1 green bell pepper diced
- salt and pepper to taste
- 1 (10 oz) pre-made/pre-cooked pizza crust I used Boboli
- 3 tablespoons pure maple syrup plus more for drizzling
- 2 cups diced frozen hash browns thawed
- 1/2 cup hollandaise sauce I used a package
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 large eggs
- salt and pepper to taste
- Green onions for topping
- Heat a large non-stick pan over medium heat.
- Once hot, add in sausage, onion, pepper, salt, and pepper.
- Cook, breaking up the meat as you go, until the sausage is cooked through and the veggies are tender, about 10 minutes. Set aside.
- Preheat oven to 450 degrees F, place oven rack onto top rung, and spray a 12 inch round baking pan with cooking spray.
- Place cooked pizza crust onto prepared baking pan.
- Drizzle crust with syrup and spread evenly with a spoon.
- Top with cooked sausage/veggies, potatoes, hollandaise, and both cheeses.
- Use the back of a spoon to create four indents.*
- Crack one egg into each indent and season with salt and pepper.
- Bake in preheated oven for 20-25 minutes, or until eggs are cooked.
- Cut pizza into slices and serve with an extra drizzle of syrup!
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*Note: Nutrition information is estimated and varies based on products used.