Skillet Sausage Breakfast Pizza
The combination of the crispy puff pastry, savory farm-fresh sausage, and creamy cheddar cheese sauce creates the perfect balance of textures and tastes. It’s a breakfast that feels indulgent but is surprisingly easy to make, and it’s always a crowd-pleaser. Whether it’s for a weekend brunch or a special morning treat, this pizza is the ultimate way to start the day!
This Skillet Sausage Breakfast Pizza is a gourmet meal that is made with little effort. Using a store-bought puff pastry dough gives a buttery, flaky, biscuit like dough. It makes prep easy and compliments the savory sausage. The creamy cheese sauce balances the sausage’s intensity and spice, creating a satisfying umami depth that delights the palate through contrasting yet harmonious tastes and textures. The best part of this meal? It comes together all in one skillet. In fact, I even cook the eggs in the same pan the sausage was cooked in. The pork fat works to keep them from sticking to the pan and lends a beautiful flavor.
FAQs
Do I have to use breakfast sausage?
No, you can use other sausages like chorizo or turkey sausage.
Can I substitute the puff pastry?
Yes. Refrigerated pie crust or crescent roll dough can be used, but the texture will be different. Puff pastry gives the flakiest, crispiest crust.
Can I add vegetables?
Definitely. Sautéed bell peppers, onions, mushrooms, or spinach make great additions. Sprinkle the veggies on when assembling the pizza for baking.
How do you store leftover breakfast pizza?
Allow slices to cool completely. Transfer to an airtight container or wrap in aluminum foil. Store in the refrigerator for 3-4 days. For longer storage, individual slices can be wrapped and frozen for up to 2 months.
How do you reheat breakfast pizza?
Reheat in a 350℉ oven for 10–15 minutes, or until warmed through. Cover loosely with foil to prevent over-browning.
Skillet Sausage Breakfast Pizza
Ingredients
- 1 sheet puff pastry dough
- 1 lb pork breakfast sausage I get mine from Range Market
- 5 eggs
- ¼ cup whole milk
- ½ cup shredded cheddar cheese for topping
For the Cheese Sauce:
- 3 tbsp butter salted
- 3 tbsp flou all purpose
- 1 ⅓ cup whole milk
- 1 ½ cup sharp cheddar cheese grated
Instructions
- Preheat oven to 400℉. Lay puff pastry dough in a 8" cast iron skillet to cover the full pan, cutting the extra dough off the edges and adding it to empty places. Poke dough with fork and bake for 10-12 mins until golden brown. Use a spoon to flatten bottom and sides of crust after baking.
- Prepare sausage in a medium skillet until thoroughly cooked through. Set aside to cool on a paper towel lined plate and set aside.
- Prepare cheese sauce — in a small sauce pan, melt butter until frothy and whisk in flour. Over medium heat, slowly whisk the whole milk in a little at a time so that it thickens. Once all added and sauce has thickened, gradually add shredded while continuously stirring, season with salt and pepper to taste and keep warm.
- Cook your eggs — whisk eggs and milk in a large bowl and cook over medium heat in a greased skillet. Once eggs are ¾ way cooked through, turn off heat and set lid over pan for eggs to finish cooking.
- Assemble & bake– pour cheese sauce ont ocrust, then eggs, remaining ½ cup pf cheese and finally top with the cooked sausage. Bake for 15 mins and let sit for at least 15 minutes before slicing and serving.
Notes
Made this recipe? Leave a review below & tag me on Instagram @shelikesmilk !
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