Sausage gravy breakfast pizza presses refrigerated biscuit dough into a round crust, spreads it with creamy sausage gravy, and tops it with cheddar and baked eggs. It brings a classic Southern breakfast onto one pan in about thirty five minutes.
The crust turns golden and soft, the gravy is peppery and rich, and the eggs bake right in little wells of cheese, which makes it a fun dish for a weekend brunch or breakfast for dinner.
Table of Contents
Why This Sausage Gravy Breakfast Pizza Recipe Works
Refrigerated biscuit dough pressed flat bakes into a soft crust with no yeast, rising time, or rolling.
Homemade gravy made with sausage drippings, flour, and milk is thick, savory, and clings to the crust instead of running off.
Baking the eggs directly on the pizza cooks the whites and leaves the yolks soft, so each slice has its own runny egg to dip.
Ingredients for Sausage Gravy Breakfast Pizza
- The pizza uses one can of refrigerated biscuit dough, half a pound of beef breakfast sausage, one tablespoon of butter, a quarter cup of all purpose flour, and two cups of milk.
- The toppings use one cup of shredded cheddar and four large eggs, with salt and pepper to season the gravy and the eggs.
Biscuit dough. It makes a soft, golden crust without yeast.
Breakfast sausage. It adds savory flavor and the drippings for the gravy.
Flour and butter. They thicken the milk into a creamy gravy.
Cheddar cheese. It melts into a sharp, bubbly layer and holds the eggs.
Eggs. They bake into soft yolks and set whites on top.
How to Make Sausage Gravy Breakfast Pizza
1. Heat the oven. Heat the oven to 375 degrees F and grease a baking sheet.
2. Shape the crust. Press the biscuit dough into a round about twelve inches wide on the sheet.
3. Cook the sausage. Brown the sausage in a skillet over medium heat until fully cooked and add the butter.
4. Make the gravy. Sprinkle in the flour, cook for two minutes, then slowly stir in the milk until thick and season with salt and pepper.
5. Assemble. Spread the gravy over the crust, add the cheddar, and press four wells into the cheese with a spoon.
6. Add the eggs and bake. Break one egg into each well, season, and bake for fifteen to twenty minutes until the crust is golden and the whites are set, then rest three minutes.
Press the dough out evenly, a little thinner in the center and slightly thicker at the edge. This gives a raised rim that holds the gravy in place. If the dough springs back, let it rest for a minute and press again, using floured fingers to keep it from sticking.
Cook the flour in the sausage fat for a full two minutes before adding milk. This removes the raw flour taste and builds a deeper flavor. Add the milk slowly and stir constantly so the gravy stays smooth, and simmer until it coats the back of a spoon.
How to Serve Sausage Gravy Breakfast Pizza
Serve slices hot with fresh fruit or a green salad. For more breakfast ideas, try crispy cheesy hash browns, brown sugar overnight oats, oven baked egg bites, or homemade pizza dough with bread flour.
How to Store and Reheat Sausage Gravy Breakfast Pizza
Cool the pizza and refrigerate slices in an airtight container for up to three days. Reheat in an oven set to 350 degrees F until hot, since the microwave softens the crust. The eggs will be firmer after reheating, and freezing is not recommended.
Tips and Variations for Sausage Gravy Breakfast Pizza
Flag the allergens. This pizza contains wheat, milk, eggs, and pork, so check the dough and sausage labels.
Do not taste raw eggs. Wash your hands after handling raw eggs and taste the gravy only once the sausage is cooked.
Check the temperature. Eggs are safe at 160 F.
Season the gravy. Black pepper is the classic note.
Use a pan. A rimmed sheet catches drips.
Swap the meat. Turkey sausage works.
Add vegetables. Peppers and onions fit well.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for storing egg dishes.
Spread the gravy thick but not too thin, and leave a small border around the edge. Gravy that is too loose runs off the crust and keeps the center from baking through, while a thick gravy sits on top and supports the eggs. Let it cool for a few minutes before spreading.
Make the wells deep enough to hold an egg, and break each egg into a small cup first so you can slide it in without breaking the yolk. Bake until the whites are opaque, and remember that the yolks keep cooking slightly while the pizza rests.
Frequently Asked Questions About Sausage Gravy Breakfast Pizza
How do you make sausage gravy breakfast pizza crust crisp?
Press the dough thin, use a rimmed sheet, and bake until the edges are deep golden.
Can you make sausage gravy breakfast pizza ahead of time?
Make the gravy a day early, then assemble and bake with fresh eggs.
Can you freeze sausage gravy breakfast pizza?
Freezing is not recommended because the eggs and crust turn rubbery.
Can I use pork sausage?
Yes. Pork or turkey breakfast sausage works in the same amount.
Can I skip the eggs?
Yes. The pizza is still good with just gravy and cheese.
Sausage Gravy Breakfast Pizza
Equipment
- Baking sheet
- Large skillet
- Spoon
Ingredients
Main Ingredients
- 1 can refrigerated biscuit dough about 16 ounces
- ½ lb beef breakfast sausage
- 1 tbsp unsalted butter
- ¼ cup all purpose flour
- 2 cup milk
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded cheddar cheese
- 4 large eggs
Instructions
Cooking
- Heat. Heat the oven to 375 F and press the biscuit dough into a 12 inch round on a greased sheet.
- Gravy. Brown the sausage, add the butter and flour, cook 2 minutes, then stir in the milk until thick.
- Top. Spread the gravy on the crust, add the cheddar, and make 4 wells.
- Eggs. Break an egg into each well and season.
- Bake. Bake 15 to 20 minutes until golden and the whites are set, then rest 3 minutes.
