Bacon and Sausage Breakfast Pizza

This bacon and sausage breakfast pizza post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

I sure do love a savory brunch entree, and this bacon and sausage breakfast pizza is so umptuous and satisfying. When I made it for the fam, we all took a bite and looked at each other with wide eyes and synchronized exclamations of “this is so good!” 

It’s truly beyond delicious.

Much of the yum comes from the sausage, bacon and eggs. 

But the key to the flavor magic lies in the cheese.

I used Cabot Fiery Jack cheese, a combination of Habanero Cheddar and Monterey Jack.

It’s craaaaazzzzy good!

It’s the kind of good that makes me want to buy and hoard every single bag of Fiery Jack I can find so I never run out as long as I live.

I’ve never loved a cheese this much in my entire life.

I wonder if it would marry me. 

Marriage might be hoping for too much, so I guess I’ll just settle for making  lots of bacon and sausage breakfast pizza with all my soon-to-be-hoarded cheese.

May I serve you a slice? Cheese hoarders still like to share.

Wondering about the pizza crust I chose?

I used a refrigerated roll-out European-style pizza crust, so it was thinner and crispier than other prepared pizza crusts I’ve tried. I simply unrolled it, pre-baked the crust halfway, added my toppings and baked until the cheese melted on top.

Perfection!

Scroll down to get the bacon and sausage breakfast pizza recipe and be sure to pin it and share it with your friends! And enter the BrunchWeek giveaway below for some amazing prizes!

Bacon and Sausage Breakfast Pizza

Pin the bacon and sausage breakfast pizza recipe!

Welcome to #BrunchWeek 2019 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This is our 7th year of #BrunchWeek and we have 35 bloggers from around the country sharing over 140 of their best Brunch recipes. We have so many delicious recipes for you to enjoy throughout the week including cocktails, appetizers, casseroles, cinnamon rolls, breakfast pizzas, coffee cakes, plenty of desserts, and more! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Keurig K-Select Single-Serve K-Cup Pod Coffee Maker.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

PRIZE #2 CABOT CREAMERY CO-OPERATIVE

Cabot is giving one winner a gift box of assorted Cabot cheeses.

The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.

PRIZE#3 JOYJOLT

PRIZE#4 SWEETS & TREATS

PRIZE#5 TORANI

Torani is giving one winner a year supply of Torani: 12-750ml glass bottles, flavors will be winner’s choice, plus pumps for each bottle.

 

Torani inspires you to taste life, one flavorful experience at a time. Even though people all over the world recognize our iconic Torani bottle, we’ve remained a family-owned company — adhering to the high quality standards that Rinaldo and Ezilda set over 90 years ago. Each and every syrup, sauce, and smoothie is created with care and pride. Way back we started with just five syrups. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more. And we’re excited to bring you new taste traditions and flavors as we move forward.

 

PRIZE#6 COOKBOOK SET

Take a look at what the #BrunchWeek Bloggers are creating today!
 
BrunchWeek Beverages:
Guava Gin Fizz from Culinary Adventures with Camilla
Guava Cosmopolitan from Family Around the Table
How to make Italian Soda from Creative Southern Home
Strawberry Hibiscus Mint Julep from Strawberry Blondie Kitchen
Watermelon Fizz Cocktail from Who Needs A Cape?
 
BrunchWeek Appetizers and Salads:
Brown Sugar Bacon Palmiers from Jolene’s Recipe Journal
 
BrunchWeek Egg Dishes:
Breakfast Potato Skins from A Kitchen Hoor’s Adventures
Keto Frittata from April Golightly
 
BrunchWeek Breads, Grains, and Pastries:
Bacon & Sausage Breakfast Pizza from Eat Move Make
Bananas Foster Pancakes from The Nifty Foodie
Coffee Cake Muffins from Snacks and Sips
Churro French Toast from The Redhead Baker
Easy Braided Bacon Cheddar Bread Wreath from Cooking With Carlee
Ham and Cheddar Bread Pudding from Cookaholic Wife
Overnight Oatmeal 3 Ways from Big Bear’s Wife
Peanut Butter, Bacon, & Banana Stuffed French Toast from Sweet Beginnings
Princess Toast from Seduction in the Kitchen
Quiche Bites from For the Love of Food
Sourdough Bagels from Karen’s Kitchen Stories
 
BrunchWeek Main Dishes:
Apple Cheddar, Bacon Quesadillas from Books n’ Cooks
Blueberry Cheddar Sausage from GirlCarnivore
Cheesy Hot Chicken & Waffles from The Crumby Kitchen
 
BrunchWeek Desserts:
Bananas Foster Breakfast Yogurt Cheesecakes from The Spiffy Cookie
Chocolate Pecan Congo Squares from Love and Confections
Gooey Mango Butter Bars from Hardly A Goddess
French Lemon Yogurt Cake from Caroline’s Cooking
Shoofly Pie from Platter Talk
Walnut Crumb Cookies from Rants From My Crazy Kitchen

a Rafflecopter giveaway

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Print Pin

Bacon and Sausage Breakfast Pizza

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 12 slices

Calories 275kcal

Author Liz

Ingredients

• 1 14.1-ounce classic European style bakery dough
• 2 tablespoons olive oil, divided
• 6 large eggs, scrambled
• 2 tablespoons water
• 8 slices bacon, cooked crisp and crumbled
• 1/2 pound breakfast sausage, cooked and crumbled
• 2 cups Cabot Fiery Jack shredded cheese

Instructions

• Prepare pizza dough as directed on package directions, then prick the dough with a fork. Coat dough with olive oil and bake it for half the indicated baking time. Remove from oven.
• Whisk together eggs and water and cook eggs to just scrambled stage - no more liquid, but still wet. Set aside.
• Sprinkle eggs, sausage and, baconover crust. Top with cheese. Bake for remaining half of dough cook time or until cheese is melted. Cut into slices and enjoy.

Nutrition

Calories: 275kcal | Carbohydrates: 15g | Protein: 12g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 130mg | Sodium: 593mg | Potassium: 116mg | Vitamin A: 175IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 0.8mg