Savory Biscuits and Sausage Gravy Pizza

If you’re after cozy comfort, this Biscuits and Sausage Gravy Breakfast Pizza really hits it. It’s stacked with creamy sausage gravy, soft scrambled eggs, and loaded cheddar that melts into every bite. It’s a total crowd-pleaser for lazy weekends or when you want to feed friends something comforting for brunch.

I first whipped up this combo for a brunch potluck with friends and everyone came ready to eat. Not a slice left—folks kept asking me how I made it.

Cheesy Ingredients

• Shredded cheddar cheese: you’ll sprinkle this all over so you get melty cheese in each bite It’s even better if you grate it yourself or use a blend that’s extra gooey
• Milk (for the eggs): gives scrambled eggs their soft texture and makes them taste super creamy
• Eggs: use six large eggs for a layer that’s thick and fluffy Free-range is great for a richer taste
• Cooking spray: just a quick spritz keeps eggs from sticking and helps them turn out airy
• Pre-baked pizza crust: grab a twelve-inch crust that’s golden on the outside and tough enough to carry all those layers without getting soggy
• Olive oil: brushing some oil on the edge crisps up the crust and adds a light boost of flavor
• Ground black pepper: sprinkle it on for a peppery zing Makes all the difference if you use freshly cracked
• Whole milk: or full-fat milk for the gravy This is how you get that lick-the-spoon creamy taste
• All-purpose flour: helps the sausage gravy turn thick and velvety
• Breakfast sausage: one pound brings all the spicy and savory flavor to the gravy Try spicy sausage if you like a little kick

Tasty Step-by-Step

Serve Up:

Once it comes out hot, let it cool just a bit so slicing is easy. Hand out slices while the cheese is still gooey and stretchy, and offer some chopped green onions or hot sauce on the side for a flavor boost.

Pop It In The Oven:

Bake your finished pizza in the hot oven for ten to fifteen minutes. The cheese melts into bubbly goodness and the crust browns around the edges for that perfect bite.

Put It Together:

Spoon the soft scrambled eggs on top of the sausage gravy layer. Spread them around so every slice gets plenty. Then cover it all with cheddar cheese, scattering it evenly so it gets melty everywhere.

Make The Eggs:

Give a nonstick skillet a quick spray and heat on medium-high. Beat together eggs with a splash of milk in a bowl until it’s all blended and pour it in. Let the eggs sit for a second till the sides firm up, then gently move them around with your spatula so they stay fluffy and moist. Take them off heat right when they look just set and still creamy, about five minutes tops.

Get The Crust Ready:

Fire up your oven to four hundred degrees Fahrenheit. Place your pre-baked crust on a baking sheet. Brush a little olive oil over the top if you want it crunchy. Spread half your sausage gravy all over, making sure to hit the edges.

Sausage Gravy Time:

Heat a big skillet to medium and toss in your sausage. As it sizzles, break it into crumbles with a spoon and stir while it browns—no pink bits left, about five to seven minutes. Tip off any grease. Sprinkle flour directly on the sausage and stir it till it vanishes into the meat. Now slowly add milk while constantly stirring to keep it lump-free. Keep stirring as the mix gets bubbly and thick, about ten minutes. Season with black pepper—taste and toss in a little more if you’re after a kick. Turn off the heat and let it hang out until you’re ready.

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Watching the cheese pull into gooey strings is always my favorite part. It’s pure nostalgia and makes weekend mornings feel extra special. When everyone waits to grab their slice, you know it’s going to be delicious.

Simple Storage and Reheat

Wrap any leftovers snug in foil or use a sealed container and stash in the fridge for up to three days. To warm it back up, pop slices on a baking sheet and slide into a three fifty oven for six to eight minutes. This keeps the crust just right. Skip the microwave if you can—the crust will turn soft.

Quick Switch Ups

No breakfast sausage? Go with turkey sausage or plant-based patties to lighten things up. If you’re running low on cheddar just use Monterey Jack or mozzarella instead. Need it gluten-free? Swap regular flour and crust with gluten-free ones.

Awesome Ways To Serve

This one’s great by itself, but it’s even better next to a fresh fruit salad or oven potatoes. Sprinkle with chives or parsley for a burst of color. If you want it hotter, red pepper flakes or hot sauce work wonders.

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Cozy Southern Story

Biscuits with gravy is a classic passed down in the South and a true family comfort. Making it pizza-style brings a fun twist but keeps all that warm tradition. The first time I served it to my family this way, everybody—kids and grownups—wanted second helpings.

FAQs About the Recipe

→ Is there a certain sausage I should pick?

Choose spicy or mild breakfast sausage—just pick the one you like best for your gravy’s kick.

→ Can I get the gravy ready in advance?

Absolutely! Make it the day before, pop it in the fridge, then warm it up gently before you build your pizza.

→ What's the secret for fluffy eggs?

Don’t overcook your eggs—scramble them on medium just till they’re set, so they stay tender after baking.

→ Are there extra toppings for more flavor?

Sprinkle some chopped chives, green onions, or a drizzle of hot sauce right before serving for a fresh and zippy taste.

→ Is it okay to swap out the cheese?

Go for it! Monterey Jack or any cheese mix that melts nicely will taste awesome and give you that cheesy top.

→ Do I have to make my own dough?

Nope—grab a pre-made crust or store-bought dough. Just prebake it before adding all your toppings.