Sheet Pan Breakfast Pizza

Sheet Pan Breakfast Pizza delivers the best of cozy weekend mornings all on one crispy golden crust. Turning your favorite diner flavors into a single sliceable pizza streamlines brunch so everyone gathers around the table with minimal fuss. This recipe brings together eggs bacon creamy gravy and plenty of cheese over a fluffy homemade crust. It has quickly climbed to the top of my family’s must-have breakfast list especially when we want to feed a crowd and avoid standing over the stove.

I first made this breakfast pizza when my kids begged for something special on a snow day. Now it is the dish everyone requests first for holiday brunches or lazy Sundays. There is nothing like the smell of warm crust and bacon to bring the family running.

Ingredients

• Martha White pizza crust mix: Choose this for a quick soft base. Look for this mix at most supermarkets and check the expiration date for best rise.
• Oil and water: Both are needed for mixing the crust. Use a neutral oil like canola or vegetable for better flavor.
• Butter: Provides a rich base for the white gravy. Go for unsalted to control the saltiness.
• Flour: Helps thicken the gravy till silky smooth. I choose unbleached flour for more flavor.
• Milk: Makes the gravy creamy. Whole milk produces the richest result.
• Bacon: Thick cut works best for deep flavor and crispiness. Bake it for even cooking and easier cleanup.
• Eggs: Scramble them gently for fluffiness. Farm fresh eggs create a vibrant color and taste but any eggs will work.
• Cheddar cheese: Shreds melt quickly and add sharpness. Look for a block and grate your own for better melting.
• Mozzarella cheese: Adds gooey stretch and moisture. Low moisture mozzarella works well.
• Salt and pepper: All-purpose for seasoning the eggs and gravy. Freshly cracked pepper lifts the flavor.

Instructions

Prepare the Bacon:

Bake thick slices on a sheet pan lined with parchment at four hundred degrees Fahrenheit for twenty to twenty five minutes until crisp. This ensures even cooking and easy cleanup. Chop the bacon once cooled.

Mix and Prepare the Pizza Crust:

Follow the instructions on the Martha White pizza crust package using the oil and water as directed. Stretch the mixed dough evenly across a large sheet pan. Poke holes with a fork so the crust does not bubble while baking. Prebake as the package recommends so your base turns firm and golden.

Scramble the Eggs:

Whisk at least four eggs with a sprinkle of salt and pepper. Cook gently in a skillet over medium low heat until set but still soft. Set aside so they are ready to top the pizza.

Make the White Gravy:

Melt three tablespoons butter in a skillet then whisk in three tablespoons flour until smooth. Let it cook for one minute to remove flour taste. Slowly add two cups of milk stirring constantly so lumps do not form. Let simmer till thickened stirring often. Season with salt and pepper to your taste.

Assemble the Pizza:

After prebaking the crust spread a layer of the warm gravy over the top. Scatter both the cheddar and mozzarella cheeses evenly for a blend of sharpness and melt. Add the scrambled eggs in an even layer then top with fried chopped bacon.

Bake the Breakfast Pizza:

Place the assembled pizza into a hot oven at four hundred seventy five degrees Fahrenheit for about ten minutes. Watch carefully until the cheese is fully melted and bubbly. Remove let rest for a few minutes slice and serve while hot.

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My favorite part is definitely the homemade white gravy. I grew up watching my grandmother make creamy gravy for biscuits each Saturday. Now I love how it ties together the cheese and eggs and pulls in happy memories with every bite.

Storage Tips

Let leftover slices cool to room temperature before packing into airtight containers. Store in the fridge for up to three days. Reheat on a hot sheet pan to keep the crust crisp. For longer storage wrap slices individually and freeze for up to a month. Defrost overnight in the refrigerator and warm in the oven.

Ingredient Substitutions

Swap regular bacon for turkey bacon or cooked breakfast sausage if you want to change up the flavors. Use a store bought pizza dough if you do not have the Martha White mix. You can also add diced bell pepper spinach or sautéed mushrooms before baking for even more color and crunch. Dairy free milk and vegan butter can be used in the gravy for a lighter option.

Serving Suggestions

Cut the breakfast pizza into big squares for main dishes or slim strips as a hearty finger food for brunch parties. Pair with a fresh fruit salad hot coffee or cool orange juice for balance. If hosting guests I love putting out hot sauce and chives so everyone can personalize their own slice with some zip or color.

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This sheet pan breakfast pizza is a surefire crowd-pleaser for any occasion. Gather everyone for a truly comforting slice and enjoy the best flavors of brunch in each bite.

Frequently Asked Questions

→ What kind of pizza crust works best for this dish?

A packaged mix like Martha White produces a tender, chewy base that holds toppings well. Homemade dough can be used too.

→ Can the bacon be cooked ahead of time?

Yes, bacon can be prepared in advance and added just before baking the assembled dish.

→ Is it possible to substitute the cheeses?

Cheddar and mozzarella are classic, but try Monterey Jack, provolone, or your favorite blend for different flavors.

→ How do I make the white gravy?

Blend melted butter and flour, then whisk in milk and season. Cook until thickened for a creamy base topping.

→ Can I add veggies or other proteins?

Sautéed peppers, onions, or even sausage make delicious additions alongside the bacon and eggs.