Sheet-pan breakfast pizza topped with scrambled eggs, sausage, and melted cheddar

Firehall Breakfast Pizza

Name: Firehall Breakfast Pizza
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 store-bought pizza dough balls; 2 tbsp olive oil; 1 cup country gravy; 1/2 cup shredded mozzarella; 18 large eggs; 2 lb breakfast sausage; 3 cups shredded cheddar; 1/2 cup sliced green onions

Sheet-pan pizza loaded with scrambled eggs, sausage, and melty cheese.

Prep: 20 min
Cook: 28 min
Serves 12
Difficulty: medium

Breakfast pizza on a sheet pan — eggs, sausage, cheese, and hash browns on dough. Cut squares, serve from the middle of the table, done.

910Cal

44gProtein

78gCarbs

45gFat

Ingredients

2 store-bought pizza dough balls
2 tbsp olive oil
1 cup country gravy
1/2 cup shredded mozzarella
18 large eggs
2 lb breakfast sausage
3 cups shredded cheddar
1/2 cup sliced green onions

Instructions

Heat the ovens: Heat oven to 425°F. Oil two half-sheet pans or large rimmed baking sheets. Stretch dough to fit each pan with a slight rim for toppings.
Par-bake the crusts: Dock dough with a fork, then par-bake 6–8 minutes until the surface sets but is not fully browned. This prevents a soggy middle once eggs and gravy go on.
Prep toppings: Whisk gravy with mozzarella until smooth. Soft-scramble eggs over low heat—they should still look glossy. Brown sausage and drain on paper towels so the pizza doesn't weep grease.
Build and bake: Spread white gravy on par-baked crusts, dot with scrambled eggs and sausage, then blanket with cheddar. Bake until cheese bubbles and crust edges are deep golden.
Rest and square-cut: Rest pizzas 5 minutes on the pan so cheese sets. Cut into squares with a sharp pizza wheel or bench scraper. Hold warm at 200°F uncovered for crisp edges.

Station workflow

One cook runs the oven rotation while another scrambles eggs and browns sausage in parallel.
Par-bake both crusts together, then build one pizza at a time so the second crust doesn't over-proof on the counter.
Cut on the sheet pan at the line and slide squares onto a warm baking dish for self-serve portions.

Cleanup

Line sheet pans with parchment for easier release and faster scrub-down after cheese bakes on.
Soak pizza cutters and bench scrapers immediately—egg and cheese glue sets hard once cooled.

Leftovers

Reheat squares on a sheet pan at 350°F for 8 minutes; avoid the microwave so crust stays crisp.
Dice cold squares into a breakfast strata base with extra eggs and milk for tomorrow's bake.