This Biscuits and Sausage Gravy Breakfast Pizza is the ultimate comfort food mashup that brings together flaky biscuits, creamy sausage gravy, eggs, and cheese all in one savory slice. It’s a delicious twist on a Southern classic, perfect for weekend brunches or hearty weekday breakfasts.
Why You’ll Love This Recipe
I love how this breakfast pizza combines all the best morning flavors in one dish. It’s rich, comforting, and seriously satisfying. The base of soft, fluffy biscuit dough topped with creamy sausage gravy, scrambled eggs, and melted cheese makes each bite better than the last. It’s also a crowd-pleaser and easy to make ahead for busy mornings or brunch parties.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Refrigerated biscuit dough or homemade biscuit dough
- Breakfast sausage
- All-purpose flour
- Milk
- Salt and pepper
- Eggs
- Shredded cheddar cheese
- Butter or oil (for scrambling the eggs)
- Optional toppings: green onions or hot sauce.
directions
- I preheat the oven to 375°F (190°C) and lightly grease a baking sheet or pizza pan.
- I roll out the biscuit dough into a large circle or rectangle to fit the pan and press it evenly to form the crust.
- I bake the crust for about 8–10 minutes, just until it starts to turn golden.
- Meanwhile, I cook the breakfast sausage in a skillet over medium heat until browned, then stir in the flour and cook for another minute.
- I gradually add the milk, stirring constantly, until the gravy thickens. I season it with salt and pepper to taste.
- In a separate pan, I scramble the eggs in butter or oil until just set—soft and fluffy.
- Once the crust is partially baked, I spread the sausage gravy evenly over it.
- I layer the scrambled eggs on top and sprinkle generously with shredded cheese.
- I return the pizza to the oven and bake for another 10–12 minutes, or until the cheese is melted and bubbly and the crust is cooked through.
- I let it cool slightly before slicing and serving. Optional: I top it with green onions or hot sauce.
Servings and timing
This recipe serves 6 to 8 people. It takes about 15 minutes to prep and 20 minutes to cook, so I have it ready in roughly 35 minutes from start to finish.
Variations
I like to switch things up by adding different toppings like sautéed peppers, mushrooms, or spinach. Sometimes I use pepper jack or mozzarella instead of cheddar for a new cheese flavor. For a spicy kick, I add a pinch of red pepper flakes to the gravy or mix in jalapeños.
storage/reheating
To store leftovers, I wrap the slices tightly and refrigerate them for up to 3 days. For longer storage, I freeze them individually. To reheat, I pop them in the oven at 350°F (175°C) for about 10 minutes, or until heated through. Microwaving works too, but the crust stays crispier in the oven or toaster oven.
FAQs
How do I keep the biscuit crust from getting soggy?
I partially bake the biscuit crust before adding the toppings. This gives it a head start and helps keep it crisp.
Can I make this recipe ahead of time?
Yes, I prepare the sausage gravy and scramble the eggs ahead, then assemble and bake the pizza when I’m ready to serve.
What kind of sausage works best?
Turkey or spicy sausage also works well depending on the flavor I want.
Can I use homemade biscuit dough?
Absolutely. I sometimes make a quick homemade biscuit dough if I have the time—either one works great.
Is it possible to make it vegetarian?
Yes, I skip the sausage and use a vegetarian sausage alternative or load up on veggies like mushrooms and peppers instead.
Conclusion
This Biscuits and Sausage Gravy Breakfast Pizza is my go-to recipe for a hearty, comforting breakfast that’s easy to customize. Whether I’m feeding family, hosting brunch, or just treating myself, it always hits the spot. The layers of biscuit crust, creamy gravy, eggs, and cheese make it a must-try breakfast favorite.
Print
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 to 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
This Biscuits and Sausage Gravy Breakfast Pizza combines a biscuit crust with creamy sausage gravy, scrambled eggs, and melted cheese for a comforting Southern-inspired breakfast dish perfect for brunch or busy mornings.
Ingredients
- 1 can refrigerated biscuit dough or equivalent homemade biscuit dough
- 1/2 pound breakfast sausage
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- Salt and pepper to taste
- 4 large eggs
- 1 tablespoon butter or oil (for scrambling eggs)
- 1 cup shredded cheddar cheese
- Optional toppings: chopped green onions or hot sauce.
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking sheet or pizza pan.
- Roll out the biscuit dough into a large circle or rectangle to fit the pan and press it evenly to form the crust.
- Bake the crust for 8–10 minutes until it starts to turn golden.
- In a skillet, cook the sausage over medium heat until browned. Stir in the flour and cook for another minute.
- Gradually add the milk, stirring constantly until the gravy thickens. Season with salt and pepper.
- In a separate pan, scramble the eggs in butter or oil until just set.
- Spread the sausage gravy evenly over the partially baked crust.
- Layer the scrambled eggs on top and sprinkle with shredded cheddar cheese.
- Return to the oven and bake for another 10–12 minutes until the cheese is melted and bubbly and the crust is fully cooked.
- Let cool slightly before slicing. Add optional toppings as desired.
Notes
- Partially baking the crust helps prevent sogginess.
- You can prepare the sausage gravy and eggs ahead of time.
- Use vegetarian sausage or extra veggies for a meat-free version.
- Store leftovers in the fridge for up to 3 days or freeze individually.
- For best texture, reheat in an oven or toaster oven instead of the microwave.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 3g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 135mg
