Breakfast Sausage, Egg and Onion Pizza!

Who says you can’t have pizza for breakfast? This simple recipe uses naan, an Indian style flatbread easily found in the bakery section of the supermarket. They’re great for creating personal pizzas that the whole family can help build.


  • 4 pieces Breakfast sausage
  • 1 small Onion, sliced
  • 1/4 cup Cherry tomatoes, halved
  • 1 clove garlic, minced
  • 1 tsp Oregano, dry
  • 4 x 6-inch round Whole wheat naan
  • 1/2 cup Mozzarella, grated
  • ¼ cup Crystal margarine
  •  4 large eggs
  • Kosher salt and freshly ground black pepper


1. Preheat the oven to 425°F.

2. Remove the casings from the sausage, break them into small bite sized pieces and cook them in a large nonstick skillet over medium heat until the fat is rendered and the sausage is cooked, about 8 minutes. Remove using a slotted spoon to a paper-towel-lined plate.

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3. Add the Crystal margarine, onions, and garlic to the sausage drippings and cook until very soft, about 10 minutes.

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4. Add the halved cherry tomatoes, oregano and garlic. Cook until fragrant, about 2 minutes.

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5. Add the sausage back into the pan with the onions and tomatoes, and toss to coat. Remove from heat and set aside.

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6. Brush the naan with some of the melted margarine from the pan, and then spread the onion, tomato and sausage mixture on the flatbreads.

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7. Sprinkle with mozzarella over the surface. Then evenly distribute the onion and sausage mixture over the 4 mini pizzas.

8. Place the topped naan, on a parchment lined baking sheet and, place in the oven and bake until the edges of the flatbread are crisp and the cheese is melted and lightly browned, about 10 minutes.

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9. Meanwhile, wipe out the skillet used to cook the onions, leaving a little bit of oil to cook the eggs. Heat the skillet over medium heat. Carefully break the eggs into the skillet, sprinkle with salt and pepper and cook until the whites are set, 4 to 5 minutes.

10. Remove the naan from the oven, and place an egg on top of each one, then serve with your favourite condiments like ketchup or hot sauce.

Chef Notes

  • For a no-sausage option, try replacing the sausage with a cup of sliced button mushrooms.
  • If you love cheese, try adding in other cheeses like ricotta and buffalo mozzarella.
  • Naan stores really well in the freezer, so try brushing fresh ones with a little margarine, and place them back into the bag, then tie off the bag and place them into the freezer for up to 3 months.

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