Pizza for breakfast?! Yes please! A perfectly cooked egg nestled into crispy breakfast sausage and asparagus. Melted into gooey fontina and parmesan cheese and a spicy garlic olive oil base. Drizzled with balsamic glaze. Absolute perfection and such a fun way to mix up your mornings.


1 pizza dough, room temp, either from the supermarket deli or 1/2 my recipe

1 garlic, grated
1/4t red pepper flakes
1/4t thyme
3T olive oil

1/3lb breakfast sausage, cooked
12 asparagus spears, 1-2″ chop
1c fontina, grated
1/4c parmesan, grated

3 eggs

1/3c balsamic vinegar
1T maple syrup


Preheat oven to 500°F.  Line a large sheet pan with parchment paper. Divide the dough in 3 pieces, shape into a ball and let rest for 10 minutes.

Meanwhile, stir garlic, red pepper flakes, thyme and olive oil together with a pinch of salt and pepper, set aside.

Stretch each of the pizza doughs out to 8-10″ and place on the sheet pan. Brush each with the garlic-olive oil mixture. Sprinkle each with cheese then add the sausage and asparagus, arranging them in a little nest leaving a little spot in the middle for the egg to sit but don’t put the egg in yet.

The bake time will vary based on how you like your eggs. For a medium egg, bake the (eggless) pizzas for 6 minutes then pull them out of the oven, carefully drop an egg in each little nest and put them back in the oven for 7-8 minutes. If you like your eggs well done, bake them for 5 minutes without the eggs then for 8-10 minutes with eggs. For a more runny yolk, go for 8 minutes without and 6-7 with.

While they’re baking, bring the balsamic and maple to a boil then let simmer for 3-4 minutes, until reduced by half. Remove from heat and allow to cool. Drizzle over each pizza.


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