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All your Southern favorites show up in every chewy bite of this Biscuits and Sausage Gravy Breakfast Pizza. It’s kind of like wrapping sausage gravy and biscuits into one shareable slice that works for family breakfast, brunch with friends, or just a goofy pizza night.
This breakfast pizza started at my family's big holiday brunch. Everyone joked about how fast it vanished. Now it’s my secret weapon to lure sleepy teens to the kitchen table on Sunday mornings.
Tasty Ingredients
- Crispy fried onions: top everything off with crunch. Grab a container and taste a few to make sure they're still crisp
- Shredded Cheddar cheese: melts into gooey pockets. Sharp is bolder but any cheese you like is awesome
- Pre-baked pizza crust: makes things speedy and keeps toppings solid. Go for a crust that's pale gold and unbroken
- Cooking spray or maybe olive oil: helps with cooking and adds flavor and texture
- All-purpose flour: thickens your gravy for that dreamy texture. Double-check yours smells all right before using
- Milk: gives the gravy its silky feel and it's key for both the eggs and sauce. Whole milk is extra rich but use what you’ve got
- Large eggs: kick off the breakfast layer. Bright yellow yolks bring best taste
- Breakfast sausage crumbles: rich and savory, just like biscuits and gravy should be. Grab a spicy one if you want a little heat
Simple Step-by-Step
- Serve:
- Throw crispy fried onions on the hot pizza right before you dish it out. Slice it up and let folks grab while it's toasty for max comfort
- Bake the Pizza:
- Slide the whole thing into the hot oven. Bake for ten to fifteen minutes. Once cheese bubbles and crust edges are golden, you're done
- Assemble the Pizza:
- Spoon the soft scrambled eggs over the sausage gravy layer. Scatter lots of shredded Cheddar on top to make each bite melty
- Cook the Eggs:
- Beat those eggs together with a bit of milk to fluff them up. Spray your skillet, pour in the eggs, and gently stir on medium until they’re just cooked and a little creamy. Don’t let them get too dry since they’ll finish in the oven
- Spread about half the sausage gravy evenly across the pizza crust making sure you reach the edges for every bite to have flavor
- Set up the Pizza Base:
- Set your oven to four hundred degrees and let it warm up as you prep the crust. Pop the crust on a baking sheet. Brush on olive oil if you want more golden crunch
- Prepare the Sausage Gravy:
- Crumble the sausage into a big skillet on medium. As it browns, break it up so you’ve got little bits. Drain off extra grease if there’s a lot. Toss in flour and stir so every bit’s coated. Begin pouring in the milk, a little at a time, mixing constantly. At first the gravy will be runny but just keep cooking and stirring for ten minutes or so until it gets thick. Finish off with lots of cracked black pepper. Taste and adjust, then set aside
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Good to Know
- Awesome for a group brunch
- Still tastes great reheated later
- Freeze single slices for easy future meals
Sausage gravy for me is all about cozy family camping, when breakfast felt special from a little smoky air. Cheddar is always my top pick here—it melts into every crack, so every bite gets sticky cheesy goodness.
Storage Hints
Pop extra slices in a sealed container in the fridge for three days tops. For the best crust, rewarm in a 350-degree oven until it crisps and the cheese softens. Freezing? Let the pizza cool off, wrap each piece in plastic, then foil, and tuck into the freezer for up to a month.
Swap Options
No breakfast sausage? Cook up some ground turkey or chicken and sprinkle in sage to get that classic flavor. Mix up the cheese if you’re out of Cheddar—shred whatever’s in your fridge. You can use any milk; just know that non-dairy might taste a bit different.
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Serving Ideas
This breakfast pizza is awesome by itself, but it goes great with a bowl of fruit or a big glass of orange juice. Fancy it up with chives on each slice or splash on your favorite hot sauce.
A Little Background
Down South, biscuits and gravy are a must at breakfast, while breakfast pizza is an American diner staple. Put the two together and you get comfort and a bit of fun nostalgia. Make this for a big holiday breakfast, or whenever you want to switch up your weekend.
FAQs About the Recipe
- → Can I use a homemade pizza crust?
If you want to make your own crust, go for it. Just bake it until it’s a little golden before you pile on the toppings so it stays crisp underneath.
- → What kind of sausage is best?
Go with classic breakfast sausage for a mild, savory bite. Or mix it up with something spicy or maple if you’re feeling adventurous.
- → Can this dish be made ahead?
You can whip up the sausage gravy and eggs ahead of time. Wait on assembling though—put it all together right before baking so it doesn’t get soggy.
- → Are there topping variations I can try?
Definitely. Try crispy bacon bits, some chopped chives, a handful of green onions, or a little hot sauce if you want extra zip and color.
- → How should leftovers be stored?
Pop any leftover slices in the fridge in a sealed container for up to 2 days. They taste best warmed up in the oven so the crust stays crisp.