This is the breakfast I make when I want something hearty, cheesy, and packed with protein.
It tastes like pizza, but fuels you like a power meal.
The blended cottage cheese base gives it this creamy layer that makes everything come together.
The crust is crispy, the cheese is melty, the eggs are soft, and the sausage adds that savory, cozy flavor.
It’s my go-to after a morning workout or when I want to feel like I’m treating myself without going totally off-track.
Why I Love This Recipe
This breakfast pizza saved me from sad protein bars. I was tired of the same old breakfasts—eggs on toast, dry oats, you know the drill. One morning I had leftover flatbreads and some cooked sausage, and this recipe was born.
- Feels like pizza but fuels like a power breakfast
- Quick to throw together, even on busy mornings
- Loaded with protein so I stay full for hours
- Can be changed up depending on what’s in the fridge
- Tastes amazing even cold
What You’ll Need
- 1 large whole wheat flatbread or low-carb wrap (10-inch)
- ¼ cup cottage cheese (blended until smooth)
- 2 large eggs
- ¼ cup egg whites
- ½ cup shredded reduced-fat mozzarella cheese
- ¼ cup shredded sharp cheddar cheese
- ½ cup cooked turkey sausage, crumbled
- 1 tablespoon Greek yogurt (optional, for creamy eggs)
- 1 tablespoon olive oil
- Pinch of salt
- Pinch of black pepper
- 1 tablespoon sliced green onions (optional topping)
- Cooking spray
Pro Tips
- Blend your cottage cheese until totally smooth—it spreads better and tastes amazing
- Preheat the baking sheet for a crispy crust
- Keep the scrambled eggs slightly underdone so they stay soft after baking
- You can freeze the cooked sausage in little snack bags for quick use
- Add the cheese after eggs so it melts just right
Tools Required
- Blender or mini food processor
- Nonstick skillet
- Rubber spatula
- Baking sheet
- Parchment paper
- Whisk or fork
- Measuring cups and spoons
Substitutions and Variations
- Use ricotta instead of cottage cheese for a similar creamy base
- Try plant-based sausage or chopped bacon
- Use dairy-free shredded cheese if needed
- Add spinach, bell peppers, or cooked mushrooms
- Use cauliflower crust for lower carb
Make Ahead Tips
- Blend cottage cheese and store in fridge
- Scramble eggs and cook sausage ahead
- Assemble and bake fresh in the morning
Recipe + Instructions
Makes: 2 servings
Total Time: 20 minutes
Step 1: Preheat Oven
Preheat your oven to 400°F. Place a baking sheet lined with parchment paper inside while it preheats. This helps crisp the bottom of the flatbread.
Step 2: Cook the Sausage
If your turkey sausage isn’t already cooked, heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add ½ cup turkey sausage, break it up with a spatula, and cook until browned and fully heated through—about 5 minutes.
Step 3: Scramble the Eggs
In a bowl, whisk together 2 eggs, ¼ cup egg whites, a pinch of salt, a pinch of pepper, and 1 tablespoon Greek yogurt (if using). Spray a nonstick skillet with cooking spray and pour in the egg mixture. Gently stir with a spatula over medium-low heat until the eggs are just set but still soft.
Step 4: Blend the Cottage Cheese
Add ¼ cup cottage cheese to a blender or mini food processor and blend until smooth and creamy, about 30 seconds.
Step 5: Assemble the Pizza
Place the flatbread on the preheated parchment-lined baking sheet. Spread the blended cottage cheese evenly over the flatbread. Top with scrambled eggs, then sprinkle on mozzarella, cheddar, and cooked sausage. Add green onions if you like.
Step 5: Bake
Bake the breakfast pizza in the oven at 400°F for 8–10 minutes, or until the cheese is melted and the edges of the flatbread are golden and crispy.
Step 6: Serve
Remove from the oven and let cool for 1–2 minutes. Slice into wedges and serve warm on a plate. A drizzle of Sriracha can add heat and wake everything up. You can also serve it on the side in a little dipping dish.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat in the oven or air fryer to keep the crust crispy
- Avoid microwaving if you want to keep that crunch
Why This Recipe Works (Quick Science)
Scrambling the eggs separately before baking keeps them soft and fluffy instead of rubbery. Using Greek yogurt makes the eggs creamier thanks to its protein and fat content. Preheating the baking sheet gives the flatbread a quick blast of heat from underneath, so it crisps up fast before the toppings make it soggy.
Macros (per serving – makes 2 servings)
- Calories: 390
- Protein: 31g
- Carbs: 22g
- Fat: 20g
- Fiber: 5g
Common Mistakes
- Adding raw eggs to the crust: This makes the pizza soggy and the eggs overcooked
- Not preheating the baking sheet: The bottom won’t crisp up
- Overcooking the eggs: They’ll dry out during baking, so keep them soft when scrambling
- Using too much cheese: It’ll get greasy and overpower the other flavors
What to Serve With
- Fresh fruit like berries or orange slices
- Iced coffee or a protein smoothie
- A small green salad for brunch vibes
- Hot sauce or salsa on the side
FAQ
Can I make this dairy-free?
Yes! Use dairy-free cheese and skip the Greek yogurt.
Can I meal prep these?
Totally—cook the components ahead and assemble fresh before baking.
Can I freeze it?
It’s best fresh, but you can freeze cooked slices and reheat in a toaster oven.
Can I use whole eggs instead of egg whites?
Yep! Just use 3 whole eggs instead of 2 eggs + ¼ cup egg whites.
Go ahead and make this protein-packed breakfast pizza—it might just be your new favorite. Let me know how it turns out in the comments and feel free to ask any questions!