Breakfast Pizza

A hearty, golden-crusted pizza loaded with savory sausage gravy, fluffy scrambled eggs, melted cheese, and a flaky biscuit crust—this morning showstopper turns your favorite breakfast plate into a shareable, sliceable masterpiece. Perfect for weekend brunch, holiday mornings, or feeding a hungry crowd.

Why You’ll Love This Recipe

This isn’t just breakfast—it’s celebration on a tray. With a buttery biscuit crust, creamy sausage gravy, and all the classic breakfast fixings baked into one dish, it’s comfort food that feeds like a feast. No silverware needed—just grab a slice and go. Ready in under 30 minutes, it’s ideal when you want something special without spending hours in the kitchen.

Perfect for:

• Brunch gatherings
• Holiday mornings
• Game-day breakfasts
• Meal prep (reheats beautifully)

Ingredients

Crust

• 1 (16.3 oz) can refrigerated buttermilk biscuits (8-count)
• Cooking spray or butter (for baking sheet)

Sausage Gravy

• 1 lb ground breakfast sausage (pork, turkey, or plant-based)
• 2 tbsp all-purpose flour
• 1 cup whole milk (or 2% for lighter version)
• Salt and black pepper, to taste

Toppings

• 4 large eggs, scrambled
• 2 cups shredded cheese (cheddar, mozzarella, or blend)

Optional Add-Ins:

• Diced bell peppers or onions (cooked with sausage)
• Hot sauce or red pepper flakes
• Fresh chives or green onions (garnish)

Step-by-Step Instructions

1. Prep oven and pan:
   Preheat oven to 375°F (190°C). (Note: 325°F is too low—375°F ensures crisp crust.) Lightly grease a large baking sheet or 12-inch pizza pan.
2. Shape the crust:
   Open the biscuit can. Place biscuits on a lightly floured surface and press each flat (~½ inch thick). Arrange them in a circle on the baking sheet, pressing edges together to form a continuous crust. Use a rolling pin if needed to smooth seams.
3. Par-bake the crust:
   Bake 5–6 minutes, until just set and pale golden. Remove from oven. Leave oven on.
4. Cook the sausage:
   In a skillet over medium-high heat, cook sausage until browned and fully cooked (5–7 mins). Drain excess fat if desired.
5. Make the gravy:
   Sprinkle flour over half of the cooked sausage in the skillet. Stir constantly for 1 minute to cook the flour. Slowly whisk in milk until smooth. Simmer 2–3 minutes until thickened to gravy consistency. Season with salt and pepper. Set aside.
6. Scramble the eggs:
   In a separate nonstick skillet, scramble eggs to soft, fluffy curds. Avoid overcooking—they’ll bake again later.
7. Assemble the pizza:
   • Spread warm sausage gravy evenly over the par-baked crust.
   • Top with scrambled eggs, reserved cooked sausage, and shredded cheese.
8. Bake to perfection:
   Return to oven and bake 12–15 minutes, until cheese is melted and bubbly, and edges are golden brown.
9. Serve warm:
   Let cool 2–3 minutes. Slice with a pizza cutter or knife. Garnish with fresh herbs if desired.

You Must Know

• Use full-fat milk — creates richer, creamier gravy.
• Don’t skip par-baking — raw biscuit dough won’t hold toppings properly.
• Press biscuits tightly — prevents gaps and keeps gravy from leaking.
• Scramble eggs softly — they firm up during final bake.
• Let rest before slicing — helps toppings stay put.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in oven at 350°F for 10–12 minutes (best for texture). Microwave works but may soften crust.
• Freeze individual slices: Wrap tightly and freeze up to 3 months. Reheat in oven.

Ingredient Substitutions

Serving Suggestions

• Serve with hot sauce, ketchup, or sour cream on the side.
• Pair with fresh fruit salad or roasted potatoes.
• Great for breakfast potlucks or camping meals.
• Double the batch and freeze extras for busy mornings.

Cultural Context

Born from American home cooking and Southern comfort traditions, breakfast pizza blends the ease of convenience foods with the heartiness of classic diner fare. Inspired by chicken pot pie crusts and sausage gravy over biscuits, this version reimagines the combo as a shareable centerpiece—ideal for lazy Sundays, post-holiday feasts, or any time you want breakfast to feel like a party.

Pro Tips

• Double the recipe — it fits two baking sheets or a larger jelly roll pan.
• Make ahead: Par-bake crust and store 1 day ahead. Assemble and finish baking when ready.
• For crunch: Sprinkle crushed pork rinds or breadcrumbs on top before final bake.
• No rolling? Flatten biscuits with the bottom of a glass.
• Label your dish — people will ask for the recipe.

Frequently Asked Questions

Q: Can I use frozen biscuits?
A: Yes, but thaw first. Frozen ones release water and can make the crust soggy.

Q: Why did my crust get soggy?
A: Likely due to wet gravy or underbaking. Thicken gravy well and don’t skip par-baking.

Q: Is this gluten-free?
A: Only if using GF biscuits, flour, and sausage. Always check labels.

Q: Can I make it ahead and reheat?
A: Yes! Bake fully, then reheat in oven. Keeps flavor and texture better than microwaving.

Q: Can I add veggies?
A: Absolutely! Sauté mushrooms, spinach, or onions with the sausage first.

Allergy Information

Contains: wheat, dairy, eggs, pork (in most sausages).
Gluten-free option: Use certified GF substitutes.
Dairy-free option: Substitute with plant-based cheese and butter.
Always check ingredient labels—especially on processed meats and pre-made dough.

Nutrition Facts (Per Serving – Approximate)

Based on 8 servings

• Calories: 420
• Fat: 28g
• Saturated Fat: 11g
• Carbohydrates: 24g
• Fiber: 1g
• Sugar: 3g
• Protein: 18g
• Sodium: 780mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.

Final Thought: This pizza doesn’t wait for dinner. It wakes up first, golden and fragrant, saying, “Today starts right.” That’s how the best mornings begin—not with quiet, but with a slice worth sharing.