Constantly Varied Kitchen: Deep-Dish Breakfast Pizza

By Marston Sawyers, Nick Massie and Julian Marquez

In HD Videos, Nutrition

January 22, 2014

Video Article

No time for breakfast? No worries. Nick Massie’s sausage breakfast pizza will satiate your hunger.

“This one’s really good for early-morning class or if you just have to get to work and you don’t have time to get up and make breakfast,” says Massie, a chef and CrossFit athlete who runs

“We’ll make this ahead of time, slice it into slices like a pizza, wrap and freeze it, have your breakfast ready for ya.”

You’ll need Italian sausage, eggs, mushrooms, pre-cooked sweet potatoes, onion, poblano peppers, Roma tomatoes and black olives.

While the sausage cooks in a cast-iron skillet, Massie chops up the vegetables. Eventually, he combines all the vegetables in the skillet and then pours in the eggs. After the mixture is mostly cooked, Massie throws the skillet into the oven to broil for two to three minutes to “just kind of tighten up the top.”

When all is said and done, you’ve got breakfast pizza for days.

“It’s pretty much like a frittata,” he explains.

To download the recipe for Zoned-out deep-dish breakfast pizza, click here.

Video by Marston Sawyers, Nick Massie and Julian Marquez.

6min 21sec

HD file size: 116 MB
SD mov file size: 44 MB

Please note: For smoother viewing of HD videos, please download the entire file to your hard drive before watching it (right-click and choose Save Link As...).

Additional audio: CrossFit Radio Episode 218 by Justin Judkins, published April 4, 2012.

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2 Comments on “Constantly Varied Kitchen: Deep-Dish Breakfast Pizza”


wrote …

This is a great recipe and idea.
Thanks Nick!


wrote …

Thanks Nick, love your vids.
Making this for the second time, quick, easy and delicious breakfast.

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