Sausage, Bacon and Scrambled Egg Breakfast Pizza

Don’t save pizzas for dinner, enjoy them in the morning with this breakfast pizza.

Sausage, Bacon and Scrambled Egg Breakfast Pizza

At the weekends, we often like to have a good breakfast, but I’ve grown a little bored with waffles and overnight buns. Stumbling through Pinterest in the early hours of Saturday, I came across “breakfast pizzas”.

Sausage Bacon and Scrambled Egg Breakfast Pizza

My initial reaction was one of “no thanks!” but when I thought about it, I eat bacon, sausage and eggs in or wrapped around bread all the time, so considered that a pizza might actually be quite nice. And as my man indoors knows: I am never wrong. This was really good!

Sausage, Bacon and Scrambled Egg Breakfast Pizza

I made one large, oddly shaped pizza but you could make two smaller ones.

Sausage Bacon and Scrambled Egg Breakfast Pizza

The dough is a very simple pizza base I’ve used gazillions of times and takes just minutes to make – there is no need to let it proof if you are short on time (although all bread benefits from time left to rise if you have it).

Sausage, Bacon and Scrambled Egg Breakfast Pizza

Throw whatever you fancy on the pizza base – I didn’t go over the top, using only enough cheese to lightly cover the base and then enough ingredients to give an overall coverage. Use as much or as little as you like!

Sausage Bacon and Scrambled Egg Breakfast Pizza

Sausage, Bacon and Scrambled Egg Breakfast Pizza

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  • 200ml warm water
  • 25g fresh yeast (see notes)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 300-350g (2½-3 cups) bread flour
  • Topping:
  • 5 eggs
  • 2 sausages
  • 10 rashers bacon
  • 1/2 red pepper
  • Grated cheese (as little or as much as you fancy)
  • Cress (optional)
  • HP sauce (optional)
  • NOTES:
  • I use fresh yeast in all my bread recipes. If you prefer to use dried yeast, read this useful information about converting fresh to dried.


~ Pre-heat the oven to 225°C (425°F) and line a large baking tray with grease-proof paper.

~ Crumble the yeast in the lukewarm water and leave to dissolve (if using dried, refer to the instructions on the packet as to where/when you add it). Stir and then let it sit for five minutes or so. Add the olive oil.

~ In a large bowl, mix 300g (2½ cups) flour and salt, then add the liquid. Gradually add more flour as needed - you want to be looking for a fairly sticky dough (have a read of my tips for making the perfect bread). Pour the dough out onto a floured surface and knead for around five minutes. Place back in the bowl and allow to rest for a short while.

~ Prepare your topping. I fried some bacon and sausages, made scrambled egg, and sliced red pepper.

~ Roll the dough out until it is a fairly large rectangle or circle of even thickness. Place on the baking tray and sprinkle with a little grated cheese. Add your other toppings and then sprinkle a little more cheese over the top.

~ Bake for around ten minutes, until the edges are nice and golden brown. Remove from the oven, sprinkle with a little cress for colour, slather with HP (or any other sauce you fancy), slice and enjoy!



21148 cal


1236 g


3 g


2112 g
Click Here For Full Nutrition, Exchanges, and My Plate Info




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