Breakfast Pizza Rolls – Yummy Toddler Food

Combine two favorite recipe ideas into one with this easy Breakfast Pizza Rolls recipe. This is the most fun mash up of pizza rolls and breakfast pizza, in the most fun (and easy to make ahead) format!

I love having make-ahead breakfast and brunch options for weekdays and holidays and this Breakfast Pizza Rolls recipe is a new favorite. It’s basically a rolled up breakfast pizza that gets baked in a muffin tin—so fun! Plus, the recipe needs just a handful of basic ingredients and turns into the most fun format of spiral rolls that are baked in a muffin tin.

You can eat these without a fork, they can be served plain or with dips or sauces like a cheese sauce, salsa, or even ketchup. And they are a nice mix of nutrients including protein and calcium.

(You may also like my Sausage Egg Muffins, my original Pizza Rolls recipe, and Pizza Pinwheels for more fun options.)

Ingredients You Need

Here’s a look at the ingredients you need to make this Breakfast Pizza Rolls recipe so you know what to have on hand or pick up from the store.

• Scrambled eggs: You can prep these ahead of time on the pan or you can scramble eggs in the microwave as an easy option. These get spread out over the pizza dough, so try to break them up finely as you cook them.
• Breakfast sausage: I like to use a chicken breakfast sausage as that’s my personal preference, but you can also use pork or a vegetarian option. This is the primary source of flavor in the recipe, so be sure to use one that you like the taste of. This needs to be fully cooked before starting the recipe.
• Pizza dough: You can use a homemade pizza dough recipe or pick up a ball of fresh dough at the store. It is easier to stretch out if it’s at room temperature, so plan to let it sit out for a bit if it was in the fridge.
• Shredded cheddar cheese: You can use any type of shredded cheese you like here including cheddar cheese, mozzarella, fontina, Gruyere, or other option. I like cheddar, so that’s what I’m showing here.

TIP: You can add minced spinach, halved cherry tomatoes, or other veggies as you like if you’d like to add a vegetable to this breakfast recipe.

Step-by-Step Instructions

Below is an overview of how to make this breakfast pizza rolls recipe so you know what to expect. Jump right to the full recipe for the timing and amounts.

Step 1. Use your hands to stretch the dough into a rectangle on a piece of parchment paper. 

Step 2. Spread the eggs and sausage, diced, over the pizza dough. Add the cheese and veggies, if using.

Step 3. Starting on one long side, roll the dough up carefully. Use a serrated knife to cut into even slices.

Step 4. Add slices to a prepared muffin tin and bake.

How to Store

Let cool on a wire rack fully, then transfer to a freezer bag and remove the air and seal. You can then freeze for up to 6 months. To warm through, place a frozen breakfast pizza roll on a heat-safe plate and warm in 30 second increments in the microwave. Or cook for about 4-6 minutes at 350 degrees F in an air fryer.

You can also store them in the refrigerator for up to a week.

Best Tips for Success

• If the dough seems hard to stretch, let it rest briefly and then try again. The gluten in the dough might just need a few minutes to relax.
• Use chicken, pork, or vegetarian breakfast sausage. I like to use fully cooked sausage from the freezer aisle so it’s easier to get it warmed through.
• Spread the dough out on a piece of parchment paper so you can then use it to help roll up the dough.
• Use a serrated knife to slice the rolls more easily.

I’d love to hear your feedback on this recipe, so please comment below to share!

Get Recipe Ingredients

• Preheat the oven to 400 degrees F and grease a muffin tin very well, including around the top of each cup since the cheese may spill out a little.

• Warm a medium nonstick skillet over low heat. Add the butter. Crack the eggs into a bowl and whisk with a fork. Pour the eggs into the heated pan and stir often, moving the cooks eggs out of the way so the uncooked egg can cook, until the mixture is fully cooked through into fluffy scrambled eggs.

• Cook the sausage according to package directions.

• Use your hands to stretch the dough into an 11×16-inch rectangle on a piece of parchment paper. (This helps prevent the dough from sticking to the counter. If it’s hard to stretch, let it rest for 5 minutes and try again. Sometimes the gluten needs to rest.)

• Spread the eggs and sausage, diced, over the pizza dough. Add the cheese. Add veggies, if using.

• Starting on one long side, roll the dough up carefully and fairly tightly to enclose the toppings. (It might be a little messy, but it’s okay! Use the parchment paper to help you roll.)

• Use a serrated knife to cut into 12 even slices.

• Place each slice into a prepared muffin cup and bake for 22-26 minutes until the dough is baked through, the cheese is melted, and the tops are golden.

• Let cool for 3-5 minutes in the pan to allow the cheese to firm up slightly, then transfer to a wire rack or a plate to serve. (You may need to use a knife around the edges of the pan if the cheese spilled over.)

• Store the breakfast pizza rolls in the refrigerator in an airtight container for up to a week. Let cool on a wire rack fully, then transfer to a freezer bag and remove the air and seal.
• You can then freeze for up to 6 months. To warm through, place a frozen breakfast pizza roll on a heat-safe plate and warm in 30 second increments in the microwave. Or cook for about 4-6 minutes at 350 degrees F in an air fryer.
• Be sure to grease your muffin pan very well to reduce the chance that the rolls will stick to the pan. Let cool in the pan for 2 minutes after they come out of the oven, then use a knife around the edges of the pan to loosen. Transfer to a wire rack to cool or serve warm.
• Use a fresh ball of store bought pizza dough or make your own: 
• Homemade Whole Wheat Pizza Dough: Stir 2 teaspoons yeast and 1 teaspoon honey or sugar into 1 cup warm water. Let sit for about 5 minutes or until the yeast has puffed up. Add 2 cups whole wheat flour, 1 cup all-purpose flour, ½ teaspoon salt, and 2 tablespoons olive oil to a medium bowl. Stir in up to ¼ cup more water if needed to make a smooth, sticky (but able to be kneaded) dough. Use your hands to knead about 10 times to bring it together into a large ball. Cover the bowl with a clean towel and let rest for at least one hour and up to 4. Proceed with the recipe.

Serving: 1 roll, Calories: 231kcal, Carbohydrates: 15g, Protein: 11g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.05g, Cholesterol: 87mg, Sodium: 486mg, Potassium: 82mg, Fiber: 0.5g, Sugar: 2g, Vitamin A: 282IU, Vitamin C: 0.1mg, Calcium: 143mg, Iron: 1mg