Sheet Pan Breakfast Pizza with Eggs, Bacon & Cheese

If you need an easy way to feed a crowd or want breakfasts ready for the week, this Sheet Pan Breakfast Pizza is a dependable recipe you’ll return to often. It combines a quick homemade crust with hearty toppings—crispy hash browns, savory turkey sausage and ham, plenty of eggs, and melty cheese—baked together into a sliceable, protein-packed meal.

The crust is simple and comes together in minutes using Greek yogurt and flour, so you get a better-for-you base without fuss. Once assembled, the sheet pan pizza bakes evenly and stores well, making it ideal for busy mornings, sports events, or family gatherings.

Why You’ll Love This Recipe

• High in protein: Over 23 g per serving to keep you satisfied.
• Meal prep friendly: Bakes in one pan and slices into portions for the week.
• Feeds a crowd: Large format makes it perfect for families or brunches.
• Complete breakfast: Protein, carbs, and fats in each slice.
• Flexible: Easily swap meats, cheeses, or add vegetables based on what you have.

Ingredients

• 1 cup plain nonfat Greek yogurt
• 1.5 cups self-rising flour (or 1.5 cups all-purpose + 1.5 tsp baking powder + 3/4 tsp salt)
• 1 tbsp Italian seasoning (optional)
• 28 oz frozen thick-cut hash browns
• 1 lb turkey breakfast sausage
• 8 oz ham steak, cubed
• 2 tbsp grated Parmesan cheese
• 4 oz reduced-fat Mexican shredded cheese blend
• 400 g liquid egg whites (about 1.5 cups + 2 tbsp)
• 4 large whole eggs
• 1/2 cup 2% milk
• 1/2 tsp salt, 1/2 tsp pepper

Macros (Per Serving)

• Serving size: 200 g
• Calories: 293 kcal
• Protein: 23.6 g
• Carbs: 25 g
• Fat: 10.8 g

How to Use This for Meal Prep

This recipe is built for convenience. Make it on the weekend and portion it for quick breakfasts or post-workout meals during the week.

1. Bake the sheet pan as directed and allow it to cool slightly.
2. Slice into 12 equal portions and store in an airtight container in the refrigerator.
3. Reheat individual slices in the oven, air fryer, or microwave when ready to eat.
4. Pair with fruit, yogurt, or a shake for a fuller breakfast if needed.
5. Perfect for teens, athletes, or anyone with an active morning schedule.

Substitutions & Variations

• Swap the meat: Use bacon, pork sausage, chicken sausage, or omit meat for a vegetarian version.
• Change the cheese: Cheddar, mozzarella, pepper jack, or a dairy-free alternative all work well.
• Add vegetables: Bell peppers, spinach, onions, mushrooms, or tomatoes add color and nutrition.
• Make it spicy: Add diced jalapeños, red pepper flakes, or a splash of hot sauce to the egg mixture.

Storage & Reheating

Store leftover slices in an airtight container for up to 5 days in the refrigerator. Wrap individual portions tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating. Reheat in the oven, air fryer, or microwave; oven and air fryer give the best texture.

FAQ

Can I make this ahead of time?
Yes. Bake it, cool it, then slice and refrigerate for easy grab-and-go breakfasts.

Can I freeze it?
Yes. Wrap individual slices or the whole pan tightly and freeze. Thaw before reheating.

Do I have to use self-rising flour?
No. Use all-purpose flour with added baking powder and salt if you prefer.

Instructions

1. Preheat the oven to 375°F (190°C).
2. Start thawing the frozen hash browns in a skillet over medium-low heat until softened and lightly browned; set aside.
3. Make the crust: combine Greek yogurt, self-rising flour (or all-purpose + baking powder + salt), and Italian seasoning in a bowl. Mix until a soft dough forms.
4. Grease a half sheet pan and lightly flour the surface. Press or roll the dough thin and evenly to the edges of the pan. Bake the crust at 375°F for about 8 minutes until just set.
5. In the same skillet used for hash browns, cook the turkey breakfast sausage until browned and cooked through. Drain excess fat if necessary.
6. Spread the cooked hash browns evenly over the pre-baked crust. Distribute the cooked turkey and cubed ham over the hash browns.
7. Sprinkle the Parmesan and shredded cheese evenly across the pan.
8. Whisk together the liquid egg whites, whole eggs, milk, salt, and pepper. Pour this mixture evenly over the assembled pan.
9. Bake on the middle rack at 375°F for about 30 minutes, or until the egg mixture is set and the top is lightly golden.
10. Allow the pan to cool for a few minutes before slicing into 12 portions. Serve warm or cool and store for later.

Notes

This recipe is straightforward to log in nutrition or macro tracking apps. Adjust portion sizes and ingredient swaps to suit dietary preferences and calorie goals. The crust can be made thinner or thicker depending on texture preference.