👉Biscuits and Sausage Gravy Breakfast Pizza

Biscuits and Sausage Gravy Breakfast Pizza Recipe 🥰

If you’re a fan of breakfast comfort food, this Biscuits and Sausage Gravy Breakfast Pizza is going to be your new favorite morning indulgence. Imagine a creamy, peppery sausage gravy spread over a crispy pizza crust, topped with fluffy scrambled eggs and gooey melted cheddar cheese. It’s the perfect blend of breakfast classics turned into a delicious pizza creation! One bite, and you’ll see why it’s worth trying.

Serve this dish for a hearty breakfast, brunch gathering, or even a breakfast-for-dinner treat. It’s simple, satisfying, and utterly irresistible!

Ingredients Overview

• 1 (16-ounce) package breakfast sausage: Choose a mild or spicy variety, depending on your preference. Turkey sausage also works well.
• ¼ cup all-purpose flour: This will thicken the sausage gravy to a perfect consistency.
• 2 cups milk: Use whole milk for a richer gravy, or swap with 2% for a lighter option.
• Ground black pepper to taste: Adds just the right amount of warmth and spice to complement the sausage.
• 1 tablespoon olive oil (optional): For brushing the pizza crust to achieve a golden, crispy finish.
• 1 (12-inch) pre-baked pizza crust: Opt for a thick, fluffy crust to mimic the texture of a biscuit. Crescent roll dough can be used for a more authentic “biscuit” feel.
• Cooking spray: Keeps the eggs from sticking while scrambling.
• 6 eggs: Use fresh, large eggs for the best results.
• ¼ cup milk: Makes the scrambled eggs light and fluffy.
• 1 cup shredded cheddar cheese (or more, as desired): Use sharp cheddar for a bolder taste, or try a blend of cheeses like mozzarella and Monterey Jack.

Step-by-Step Cooking Instructions

1. Cook the Sausage and Prepare the Gravy

• Heat a large skillet over medium heat and add the entire package of breakfast sausage. Cook, breaking the sausage into small crumbles, until it’s browned and fully cooked—about 5-7 minutes.
• Drain and discard any excess grease. This step helps keep the gravy from becoming too greasy.
• Stir in ¼ cup of flour until dissolved and well combined. This forms a roux, which is the base of the gravy.
• Slowly pour in 2 cups of milk, stirring constantly to avoid lumps. Continue cooking over medium heat, stirring occasionally, until the gravy reaches your desired thickness—about 10 minutes.
• Season with black pepper to taste. Set aside half of the gravy to use for the pizza.

2. Preheat the Oven

• Preheat your oven to 400°F (200°C). A hot oven is key for achieving a crispy, golden pizza crust.

3. Prepare the Pizza Crust

• Place your 12-inch pre-baked pizza crust on a baking sheet or pizza stone.
• Brush the crust with 1 tablespoon of olive oil (if using) for a crispier finish. This step is optional but recommended for added flavor.
• Spread half of the prepared sausage gravy over the olive-oil-brushed crust. Use the back of a spoon to spread the gravy evenly, leaving a small border around the edge.

4. Cook the Scrambled Eggs

• Spray a large skillet with cooking spray and warm over medium-high heat. This prevents the eggs from sticking.
• In a bowl, whisk together 6 eggs and ¼ cup of milk until fully combined. The milk will create extra fluffy scrambled eggs.
• Pour the egg mixture into the heated skillet and cook, stirring frequently, until the eggs are set but still slightly soft. This should take about 5 minutes. Remove from heat.

5. Assemble the Breakfast Pizza

• Spoon the scrambled eggs evenly over the sausage gravy layer on the pizza. Spread them out so each bite has a bit of egg.
• Sprinkle 1 cup (or more) of shredded cheddar cheese over the top. Feel free to add extra cheese if you’re a cheese lover!

6. Bake the Pizza

• Place the pizza in the preheated oven and bake for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Keep an eye on it, as oven times may vary slightly.

7. Serve and Enjoy!

• Remove the pizza from the oven and let it cool for 1-2 minutes before slicing. Serve with any remaining sausage gravy on the side for dipping, and enjoy!

Helpful Tips

1. Opt for a biscuit-style crust: For a more authentic biscuits-and-gravy flavor, try using a biscuit dough base instead of a traditional pizza crust.

2. Make ahead for busy mornings: Cook the sausage and scramble the eggs the night before. Simply assemble and bake the pizza in the morning!

3. Experiment with cheese varieties: Add some pepper jack for a little heat or mozzarella for a milder flavor.

4. Keep the eggs soft: Remove the scrambled eggs from heat just before they’re fully set—they’ll finish cooking in the oven.

5. Use a cast-iron skillet: If you have a cast-iron skillet, use it to cook the sausage and scramble the eggs. It distributes heat evenly and prevents sticking.

Storage and Reheating Tips

• Storing: Allow leftovers to cool completely before transferring to an airtight container. Refrigerate for up to 3 days.
• Freezing: This breakfast pizza can be frozen. Wrap individual slices tightly in plastic wrap and store in a freezer-safe bag for up to 2 months.
• Reheating: Reheat in the oven at 350°F until warmed through. For quick reheating, pop a slice in the microwave for 30-45 seconds.

Frequently Asked Questions

1. Can I use crescent rolls instead of pizza crust?
Yes! Crescent roll dough makes a delicious, flaky crust that resembles biscuits.

2. Can I add vegetables?
Absolutely. Try adding sautéed mushrooms, bell peppers, or spinach.

3. Can I use store-bought gravy?
Yes, store-bought sausage gravy works in a pinch. Just warm it up and proceed with the recipe as directed.

4. How do I prevent a soggy crust?
Brushing the crust with olive oil before adding the gravy helps create a barrier, preventing sogginess.

5. What kind of sausage is best?
Use breakfast sausage for classic flavor. Spicy sausage adds a nice kick if you prefer a bit of heat.

6. Can I make this gluten-free?
Use gluten-free pizza crust and substitute the flour in the gravy with a gluten-free alternative.

7. Can I use pre-cooked scrambled eggs?
Yes, if you have pre-cooked eggs, just sprinkle them on top of the gravy before adding cheese.

8. Can I use a different type of cheese?
Yes, Colby Jack, mozzarella, or even pepper jack are tasty options.

9. How do I make the gravy thicker?
If your gravy is too thin, mix 1 tablespoon of flour with 2 tablespoons of water and add to the gravy while simmering.

10. Can I make a vegetarian version?
Use vegetarian sausage crumbles and a meatless gravy for a vegetarian twist.

11. How do I reheat this without drying it out?
Cover the pizza with foil while reheating to keep it moist.

12. Can I add hot sauce?
Yes, drizzle with hot sauce or add red pepper flakes for extra spice.

13. What sides go well with this breakfast pizza?
Serve with a fresh fruit salad or hash browns for a complete breakfast spread.

14. Can I use scrambled egg whites instead of whole eggs?
Yes, for a lighter option, replace the whole eggs with egg whites.

15. Can I make this recipe dairy-free?
Use dairy-free milk in the gravy and scramble the eggs with a plant-based milk.

16. Can I add bacon?
Yes! Sprinkle cooked, crumbled bacon over the scrambled eggs for extra flavor.

17. Can I add herbs?
Fresh chopped chives or parsley add a nice touch.

18. What’s the best way to slice this pizza?
Use a sharp pizza cutter for clean slices, or try a large chef’s knife.

19. Can I make mini breakfast pizzas?
Yes, use English muffins or biscuit dough to create individual breakfast pizzas.

20. What if I don’t have a pizza pan?
Bake directly on a baking sheet or use a cast-iron skillet.

20 Secrets for Achieving Culinary Perfection

1. Use fresh, high-quality sausage for the best flavor.
2. Let the gravy simmer until thickened for a richer taste.
3. Season each component—sausage, eggs, and gravy—for a balanced flavor.
4. Try adding a pinch of nutmeg to the gravy for a subtle warmth.
5. Pre-cook the pizza crust slightly to keep it from getting soggy.
6. Sprinkle a little cheese between each layer for extra gooeyness.
7. Experiment with flavored sausages like maple or sage.
8. Add a sprinkle of garlic powder to the gravy for depth.
9. Don’t overcook the eggs—they should be soft and slightly underdone.
10. Bake until the cheese is bubbly and starting to brown.
11. Use a pizza stone for a crispy bottom crust.