I swear this Casey’s Breakfast Pizza copycat could fool anyone from Iowa. One bite and I’m right back at Casey’s, grabbing the breakfast slice I’ve missed most.

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Casey’s Breakfast Pizza is pure Iowa gas-station magic, and I mean that as the highest compliment. I crave that soft crust, the rich breakfast sausage, the ridiculous blanket of cheddar cheese, and that salty bite that somehow tastes better at 7 a.m.

than anything else on earth. I make this copycat version constantly because it nails the thing I miss most from home.

But honestly, I’d eat it for dinner too. Or straight from the pan.

No shame. It’s greasy in the best way, loaded, satisfying, and way too easy for me to obsess over.

Ingredients

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Pizza dough gives you that chewy, bready base, like the gas station classic.
Breakfast sausage brings the salty, savory punch that makes this feel like morning comfort food.
Eggs make it hearty and filling, so you’re not hungry ten minutes later.
Milk keeps the eggs softer, not rubbery or dry.
Cheddar melts bold and sharp, which is basically why this pizza hits so hard.
Mozzarella adds that stretchy, gooey pull everyone secretly wants.
Butter or oil helps everything cook up rich, golden, and not stuck.
Salt wakes up the whole pizza without making it taste fussy.
Black pepper adds a tiny kick, nothing wild, just enough.
Bacon brings crunch and smoky flavor, because plus bacon is rarely a bad idea.
Green onion or chives add freshness so it doesn’t feel too heavy.

Ingredient Quantities

1 pound pizza dough (store bought or homemade)

1 pound bulk breakfast sausage

6 large eggs

1/4 cup milk

2 cups shredded cheddar cheese

1 cup shredded mozzarella cheese

3 tablespoons butter or oil (for cooking eggs and sausage)

1/2 teaspoon salt

1/4 teaspoon black pepper

Optional: 4 slices cooked bacon, chopped

Optional: 2 tablespoons chopped green onion or chives

How to Make this

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1. Preheat oven to 425°F and lightly oil a 12 to 14 inch pizza pan or baking sheet.

2. Heat 1 to 2 tablespoons butter or oil in a skillet over medium heat. Add the bulk breakfast sausage and cook, breaking it up, until browned and cooked through. Remove sausage to a towel lined plate to drain.

3. In a bowl whisk together 6 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

4. Wipe the skillet clean, add remaining butter or oil, pour in the egg mixture and cook over medium low heat, stirring frequently, until soft scrambled but not dry. Remove from heat.

5. Stretch or roll 1 pound pizza dough to fit the prepared pan, creating a slightly thicker edge for a crust if desired. Dock dough lightly with a fork to prevent large bubbles.

6. Sprinkle 1 cup shredded cheddar and all of the shredded mozzarella evenly over the dough, reserving about 1/4 cup of cheddar for finishing.

7. Evenly distribute the cooked sausage over the cheese, then scatter the scrambled eggs across the top. If using, add chopped cooked bacon now.

8. Sprinkle the reserved cheddar over the top and transfer pizza to the oven. Bake 12 to 18 minutes until the crust is golden and the cheese is melted and bubbly.

9. Remove pizza from oven and let rest 2 to 3 minutes. If using, sprinkle 2 tablespoons chopped green onion or chives over the top before slicing.

10. Slice and serve warm for a true Copycat Casey’s Breakfast Pizza experience.

Equipment Needed

1. Oven and 12 to 14 inch pizza pan or baking sheet, lightly oiled
2. Large skillet (preferably nonstick or cast iron)
3. Mixing bowl for eggs and measuring cups/spoons for milk and seasonings
4. Whisk for eggs
5. Spatula for scrambling eggs and spreading toppings
6. Rolling pin or clean hands to stretch pizza dough
7. Fork for docking the dough and breaking up sausage
8. Cutting board and knife for optional bacon and green onions
9. Towel or paper towels for draining cooked sausage

FAQ

Q: Can I use refrigerated store bought pizza dough or do I need homemade?

A: Either works. Refrigerated or frozen store bought dough is convenient and bakes similarly to homemade. Let refrigerated dough come to room temperature for 20 to 30 minutes before shaping for easier stretching.

Q: How do I keep the crust from getting soggy under the eggs and sausage?

A: Precook the sausage until well browned and drain excess fat. Partially prebake the stretched dough for 5 to 7 minutes at 425 F to set the crust, then add toppings and finish baking.

Q: How can I make the eggs creamy without scrambling them too much?

A: Whisk eggs with milk, salt, and pepper and gently scramble in butter or oil until just set but still slightly soft. Spread them on the pizza toward the end of baking so they do not overcook, or reserve fully cooked eggs and crumble or slice them on top after baking.

Q: Can I prepare this ahead and reheat it later?

A: Yes. Assemble and bake the pizza, then cool and refrigerate up to 3 days. Reheat in a 375 F oven for 8 to 12 minutes until warmed through and crust is crisp. Reheat on a sheet pan rather than microwave for best texture.

Q: Is it safe to freeze the pizza?

A: You can freeze a fully baked pizza wrapped tightly in foil or freezer film for up to 2 months. Thaw in the refrigerator overnight and reheat in a 375 F oven until hot. Freezing raw assembled pizza is possible but eggs may change texture when frozen and thawed.

Q: What are good substitutions or add ins?

A: Use ground breakfast pork, turkey sausage, or plant based sausage as swaps. Swap cheeses to preference, add cooked bacon, sautéed peppers or onions, or finish with chopped green onion or chives for brightness.

Copycat Casey’s Breakfast Pizza Recipe Substitutions and Variations

Bulk breakfast sausage: use ground turkey or chicken sausage for a leaner option or use a plant based breakfast sausage to make it vegetarian
Eggs: replace with 6 large egg whites for fewer calories, or use 1 1/2 cups silken tofu, crumbled, for a vegan scramble
Cheddar and mozzarella: swap for Colby Jack or pepper jack for more spice, or use a dairy free shredded cheese blend for a non dairy version
Pizza dough: use pre baked flatbread, naan, or biscuit dough for a quicker crust alternative

Pro Tips

– Brown and drain the sausage very well so the pizza does not get greasy. Press cooked sausage into paper towels and let it sit a minute before spreading on the dough.

– Keep the scrambled eggs slightly underdone when cooking them. They will finish setting in the oven and stay tender instead of turning rubbery.

– Preheat the pan in the oven or parbake the stretched dough for 3 to 4 minutes before adding toppings if you like extra crisp on the bottom. That little head start prevents a soggy center.

– Use a mix of cheeses and save a handful of cheddar to sprinkle on top. The mix gives good melt and flavor while the reserved cheddar creates those appealing golden spots.

– Let the pizza rest 2 to 3 minutes after it comes out of the oven so the cheese firms up enough to slice cleanly, and finish with fresh chives or green onion for brightness.

Copycat Casey's Breakfast Pizza Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I swear this Casey’s Breakfast Pizza copycat could fool anyone from Iowa. One bite and I’m right back at Casey’s, grabbing the breakfast slice I’ve missed most.

Servings

servings

Calories

563

kcal

Equipment: 1. Oven and 12 to 14 inch pizza pan or baking sheet, lightly oiled
2. Large skillet (preferably nonstick or cast iron)
3. Mixing bowl for eggs and measuring cups/spoons for milk and seasonings
4. Whisk for eggs
5. Spatula for scrambling eggs and spreading toppings
6. Rolling pin or clean hands to stretch pizza dough
7. Fork for docking the dough and breaking up sausage
8. Cutting board and knife for optional bacon and green onions
9. Towel or paper towels for draining cooked sausage

Ingredients

1 pound pizza dough (store bought or homemade)
1 pound bulk breakfast sausage
6 large eggs
1/4 cup milk
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
3 tablespoons butter or oil (for cooking eggs and sausage)
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: 4 slices cooked bacon, chopped
Optional: 2 tablespoons chopped green onion or chives

Directions

Preheat oven to 425°F and lightly oil a 12 to 14 inch pizza pan or baking sheet.
Heat 1 to 2 tablespoons butter or oil in a skillet over medium heat. Add the bulk breakfast sausage and cook, breaking it up, until browned and cooked through. Remove sausage to a towel lined plate to drain.
In a bowl whisk together 6 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Wipe the skillet clean, add remaining butter or oil, pour in the egg mixture and cook over medium low heat, stirring frequently, until soft scrambled but not dry. Remove from heat.
Stretch or roll 1 pound pizza dough to fit the prepared pan, creating a slightly thicker edge for a crust if desired. Dock dough lightly with a fork to prevent large bubbles.
Sprinkle 1 cup shredded cheddar and all of the shredded mozzarella evenly over the dough, reserving about 1/4 cup of cheddar for finishing.
Evenly distribute the cooked sausage over the cheese, then scatter the scrambled eggs across the top. If using, add chopped cooked bacon now.
Sprinkle the reserved cheddar over the top and transfer pizza to the oven. Bake 12 to 18 minutes until the crust is golden and the cheese is melted and bubbly.
Remove pizza from oven and let rest 2 to 3 minutes. If using, sprinkle 2 tablespoons chopped green onion or chives over the top before slicing.
Slice and serve warm for a true Copycat Casey's Breakfast Pizza experience.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.