If you grew up in the Midwest, there’s a good chance you’ve grabbed a slice of breakfast pizza on a road trip, after a late night, or on the way to… pretty much anything. Around here, breakfast pizza isn’t just food — it’s a little piece of home wrapped in cheese and carbs.
And in my corner of the Midwest, there are two clear contenders for the breakfast pizza crown:
Casey’s Breakfast Pizza – the gas station legend
Pasquale’s Breakfast Pizza – the small-town favorite that (in my opinion!) quietly blows it out of the water
So let’s have a little friendly Pizza Battle of the Midwest.
The Classic: Casey’s Breakfast Pizza
Casey’s is basically a Midwestern love language. Road trip? Casey’s. Early morning drive? Casey’s. Need a fountain pop and a slice to get through the day? Casey’s.
Their breakfast pizza is kind of iconic at this point. Even Ashton Kutcher (a fellow Iowan) and Mila Kunis have publicly raved about how good it is. It’s a whole thing.
A classic Casey’s breakfast pizza usually includes:
- A soft, chewy crust
- Sausage gravy base
- Scrambled eggs
- Plenty of melty cheese
- Toppings like bacon, sausage, or even veggies
You can grab it hot and ready in-store, or order a whole pizza for pickup or delivery. It’s accessible, it’s nostalgic, and it hits the spot in that very specific Midwest, “I didn’t know I needed this, but now I do” kind of way.
And I’ll be honest: if someone offers me a slice of Casey’s breakfast pizza, I’m absolutely eating it.
But…
If you put a Pasquale’s breakfast pizza next to it?
I’m reaching for Pasquale’s every single time.
The Competitor (That Wins): Pasquale’s Breakfast Pizza
Now let me introduce you to the real star of the show (in my completely biased, taste-bud-driven opinion): Pasquale’s breakfast pizza.
Fun fact: My great-uncle used to own the farm that the owners of Pasquale’s now own. I remember him taking me there with my grandpa when I was a little girl. Such a small world.
If Casey’s is the classic, Pasquale’s is the cozy small-town hero.
Here’s what puts Pasquale’s on top for me:
- The cheese: I don’t know what kind of magic they put in their blend, but it’s so good—creamy, melty, and just salty enough without being overpowering.
- The crust: Thick and rising, soft on the inside with just a little crisp on the outside. It tastes like true bakery-style crust, not something mass-produced.
- The toppings: The bacon and sausage are flavorful without that overly fake smoky taste. Every bite feels hearty and satisfying.
- The sauce: A savory cheese sauce that pairs perfectly with the scrambled egg crumbles and mozzarella. Comforting without being too heavy.
These pizzas are:
- Thick crust
- Savory cheese sauce
- Scrambled egg crumbles
- Mozzarella cheese
- Bacon, sausage, or other breakfast toppings
They’re also less greasy than some other breakfast pizzas I’ve tried, which I really appreciate. You still get all the flavor and comfort—just without feeling like your hands (or plate) are swimming in oil afterward.
One of my favorite parts?
You can cook them from frozen at home or buy them directly from Pasquale’s in Fort Dodge. There’s something very “Midwest cozy weekend” about popping one in the oven, brewing a pot of coffee, and calling it brunch.
So… What’s “Wrong” with Casey’s?
Nothing, really.
Casey’s breakfast pizza is good. It’s convenient, nostalgic, and absolutely still worth grabbing.
But for me personally, it has a couple of drawbacks:
- Sometimes it has more of a “smoky” flavor that doesn’t quite hit right
- It can feel a little greasier, especially if it’s been sitting under the warmer
I’ll still happily eat Casey’s breakfast pizza—no question. But side by side, it feels like Pasquale’s picks up exactly where Casey’s falls just a little short.
Casey’s is the road trip staple.
Pasquale’s is the cozy, hometown kitchen version.
And honestly? I can’t live without it.
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Cupcakes & Tea with Elizabeth 