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Crispy Cast Iron Skillet Breakfast Pizza with Sausage and Eggs

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A quick and easy breakfast pizza cooked in a cast iron skillet featuring a crispy crust, savory sausage, gooey cheese, and perfectly cooked eggs. Perfect for weekend brunch or busy mornings.

Ingredients

Scale
  • 1 ball of store-bought pizza dough (about 12 oz / 340 g)
  • 1 tablespoon olive oil (for skillet and dough brushing)
  • 4 breakfast sausage links, casing removed and crumbled (pork or turkey sausage)
  • 4 large eggs, room temperature
  • 1 cup shredded mozzarella cheese (about 4 oz / 115 g)
  • ½ cup shredded cheddar cheese (about 2 oz / 55 g)
  • ½ cup pizza sauce or marinara (optional)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley or chives, chopped (for garnish)

Instructions

  1. Preheat your oven to 450°F (232°C). Place your cast iron skillet inside to get it hot for about 10 minutes.
  2. Lightly flour your workspace and stretch or roll out your pizza dough into a roughly 10-inch circle.
  3. In a separate pan over medium heat, crumble and cook the sausage until browned and cooked through, about 7 minutes. Drain excess grease on a paper towel and set aside.
  4. Carefully remove the hot skillet from the oven using oven mitts. Drizzle 1 tablespoon olive oil into the skillet and swirl to coat.
  5. Lay the dough into the skillet. Cook on the stovetop over medium heat for 2-3 minutes until the bottom starts to brown.
  6. Spread pizza sauce evenly over the dough, leaving a small border for the crust (if using).
  7. Sprinkle half the mozzarella and cheddar cheese over the sauce.
  8. Scatter the cooked sausage evenly across the pizza.
  9. Carefully crack the eggs on top of the pizza, spacing them evenly. Season with salt and pepper.
  10. Top with the remaining cheese.
  11. Transfer the skillet to the oven and bake for 8-12 minutes, depending on how runny you like your eggs and how crispy you want the crust.
  12. Remove from oven and garnish with fresh parsley or chives. Let cool for a couple of minutes before slicing.

Notes

If the crust browns too quickly but eggs aren’t done, lower the oven rack or tent with foil. For firmer eggs, bake longer or finish under the broiler for 1-2 minutes. Let pizza rest 2-3 minutes before slicing for cleaner cuts. Use lean sausage and drain grease well to avoid soggy crust. Avoid non-stick pans for best crust texture.

Nutrition

Keywords: breakfast pizza, cast iron skillet, sausage, eggs, easy breakfast, brunch, crispy crust

Find it online: https://lenatable.com/crispy-cast-iron-skillet-breakfast-pizza-recipe-with-sausage-and-eggs-easy-homemade-guide/