Breakfast Pizza With Eggs, Sausage, and Spinach

Imperial August 8, 2026August 8, 2026

Quick Recipe Version (TL;DR)

Yield: 6 servings, one 12-inch pizza
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Quick Ingredients

1 pound pizza dough, at room temperature
1 tablespoon all-purpose flour and 1 tablespoon cornmeal, for shaping
2 tablespoons extra-virgin olive oil, divided
1 large yellow onion, thinly sliced
8 ounces bulk breakfast sausage
2 packed cups baby spinach
1 garlic clove, minced
6 ounces low-moisture mozzarella, shredded, about 1 1/2 cups
4 large eggs
1/4 cup finely grated Parmesan, divided
1 teaspoon fresh thyme leaves
2 tablespoons chopped fresh chives
3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes

Do This

1. Heat the oven and a pizza stone or inverted baking sheet to 475°F for at least 30 minutes.
2. Cook the onion in 1 tablespoon olive oil over medium-low heat for 20 to 25 minutes, until caramelized.
3. Brown the sausage for 6 to 8 minutes, then briefly sauté the spinach and garlic.
4. Stretch the dough into a 12-inch round, brush with oil, and par-bake for 5 minutes.
5. Add mozzarella, sausage, onion, and spinach; make four wells and crack one egg into each.
6. Add Parmesan, thyme, and seasonings, then bake for 8 to 11 minutes, until the whites are set and the yolks are softly set.
7. Finish with chives and the remaining Parmesan, rest for 3 minutes, and slice.

Why You’ll Love This Recipe

It combines crisp, cheesy pizza with all the best parts of a hearty breakfast.
Caramelized onions add gentle sweetness that balances the savory sausage and Parmesan.
A quick par-bake keeps the center crisp under the eggs and generous toppings.
It is impressive enough for brunch but approachable enough for a relaxed weekend breakfast.

Grocery List

Produce: 1 large yellow onion, 2 packed cups baby spinach, 1 garlic clove, fresh thyme, and fresh chives
Dairy and Eggs: 6 ounces low-moisture mozzarella, 1/4 cup grated Parmesan, and 4 large eggs
Meat: 8 ounces bulk breakfast sausage
Bakery or Refrigerated: 1 pound prepared pizza dough
Pantry: Extra-virgin olive oil, all-purpose flour, cornmeal, kosher salt, black pepper, and red pepper flakes

Full Ingredients

For the Crust

1 pound prepared pizza dough, brought to room temperature for 30 minutes
1 tablespoon all-purpose flour, for shaping
1 tablespoon cornmeal, for the parchment or pizza peel
2 teaspoons extra-virgin olive oil, for brushing the crust

For the Sausage, Onions, and Spinach

1 tablespoon extra-virgin olive oil
1 large yellow onion, about 12 ounces, thinly sliced
8 ounces bulk breakfast sausage
1 teaspoon extra-virgin olive oil
2 packed cups baby spinach, about 2 ounces
1 garlic clove, minced

For the Cheese, Eggs, and Herbs

6 ounces low-moisture mozzarella cheese, shredded, about 1 1/2 cups
4 large eggs
1/4 cup finely grated Parmesan cheese, divided
1 teaspoon fresh thyme leaves
2 tablespoons finely chopped fresh chives
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes, optional

Breakfast Pizza With Eggs, Sausage, and Spinach – Closeup

Step-by-Step Instructions

Step 1: Preheat the oven and pizza surface

Place a pizza stone, pizza steel, or sturdy inverted rimmed baking sheet on a rack in the lower third of the oven. Heat the oven to 475°F and allow the baking surface to preheat for at least 30 minutes. This extended preheating time is important for a crisp, well-browned crust. Let the pizza dough sit at room temperature while the oven heats so it will stretch without springing back.

Step 2: Caramelize the onion

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced onion and 1/4 teaspoon kosher salt. Cook for 3 minutes, stirring frequently, then reduce the heat to medium-low. Continue cooking for 20 to 25 minutes, stirring every 3 to 4 minutes, until the onion is soft, reduced in volume, and deep golden brown. If the skillet becomes dry or the browned bits begin to scorch, add 1 tablespoon water and scrape the bottom of the pan. Transfer the caramelized onion to a plate.

Step 3: Cook the sausage and spinach

Return the skillet to medium-high heat. Add the breakfast sausage and cook for 6 to 8 minutes, breaking it into small crumbles with a wooden spoon. The sausage should be browned with no pink remaining and should reach an internal temperature of 160°F. Transfer it to a paper towel-lined plate with a slotted spoon.

Carefully wipe excess fat from the skillet. Add 1 teaspoon olive oil and the minced garlic; cook for 30 seconds. Add the spinach and 1/4 teaspoon kosher salt. Cook for 1 to 2 minutes, tossing frequently, just until wilted. Transfer the spinach to a plate and press out any excess moisture with the back of a spoon so it does not make the pizza soggy.

Step 4: Shape and par-bake the crust

Place a 14-inch sheet of parchment paper on the counter and dust it with the flour and cornmeal. Set the dough in the center and use your fingertips to press it outward. Gently stretch it into a 12-inch round, leaving a slightly thicker 1-inch rim. If the dough springs back, let it rest for 5 minutes before continuing.

Brush the entire surface with the remaining 2 teaspoons olive oil. Prick the center of the dough 6 to 8 times with a fork, avoiding the raised rim. Transfer the dough and parchment to the hot pizza stone, steel, or inverted baking sheet. Par-bake for 5 minutes, until the dough looks dry on top but has not fully browned.

Step 5: Add the toppings and eggs

Carefully slide the par-baked crust and parchment onto a heatproof board or cool baking sheet. Sprinkle the mozzarella evenly over the crust, leaving the raised rim exposed. Distribute the sausage, caramelized onion, and spinach over the cheese.

Use the back of a spoon to make four shallow wells in the toppings, spacing them evenly around the pizza. Crack each egg into a small bowl or ramekin first, then gently slide one egg into each well. This makes it easier to remove any stray shell and helps keep the yolks intact. Sprinkle the eggs and toppings with 2 tablespoons Parmesan, the thyme, the remaining 1/4 teaspoon salt, black pepper, and red pepper flakes, if using.

Step 6: Bake until the eggs are just set

Return the pizza to the 475°F oven. Bake for 8 to 11 minutes, rotating it after 5 minutes for even cooking. Begin checking the eggs at the 8-minute mark. The crust should be crisp and deeply golden, the mozzarella should be bubbling, and the egg whites should be fully opaque. For softly set yolks, remove the pizza while the centers of the yolks still have a gentle wobble; they will continue to firm as the pizza rests.

Step 7: Garnish, rest, and serve

Transfer the pizza to a cutting board. Sprinkle it with the remaining 2 tablespoons Parmesan and the chopped chives. Let it rest for 3 minutes, which allows the cheese to settle and the yolks to finish setting gently. Cut into 6 wedges with a sharp pizza wheel or chef’s knife and serve immediately.

Pro Tips

Use room-temperature dough: Cold dough is tight and likely to tear or spring back. Give it a full 30 minutes at room temperature before shaping.
Keep the toppings dry: Drain the sausage well and press moisture from the spinach. Excess liquid can soften the center of the crust.
Choose low-moisture mozzarella: Fresh mozzarella releases more water and may make the pizza soggy unless it is thoroughly drained.
Crack eggs into separate bowls: Add each egg from a small bowl or ramekin so you can catch shell fragments and avoid breaking the yolks.
Watch the eggs closely: Egg cooking time varies with oven accuracy, topping temperature, and egg size. Check every minute after the first 8 minutes.

Variations

Vegetarian mushroom pizza: Omit the sausage and sauté 8 ounces sliced cremini mushrooms in 1 tablespoon olive oil for 7 to 9 minutes, until browned and dry.
Bacon breakfast pizza: Replace the sausage with 8 ounces chopped bacon cooked until crisp. Drain it thoroughly before adding it to the pizza.
Spicy breakfast pizza: Use hot breakfast sausage and add 1 thinly sliced jalapeño with the toppings. Finish with an additional 1/4 teaspoon red pepper flakes.

Storage & Make-Ahead

Refrigerate leftover pizza in an airtight container for up to 3 days. Reheat slices on a baking sheet in a 375°F oven for 8 to 10 minutes, or until the crust is crisp and the center reaches 165°F. The egg yolks will become firmer when reheated. For make-ahead preparation, cook the onions, sausage, and spinach up to 3 days in advance and refrigerate them in separate airtight containers; let the toppings lose their refrigerator chill for about 15 minutes before assembling the pizza. The cooked toppings can also be frozen separately for up to 2 months, but freezing the finished egg-topped pizza is not recommended because the eggs and spinach may become watery or rubbery.

Nutrition (per serving)