Biscuits and Sausage Gravy Breakfast Pizza

Got a hankering for biscuits and gravy but still picturing a perfect slice of pizza? My Biscuits and Sausage Gravy Breakfast Pizza serves both comforts on one golden crust. Picture pepper-flecked sausage gravy spilling over fluffy biscuit dough, then blanketed with soft-scrambled eggs and gooey cheddar. You slice in, steam wafts up, and every bite tastes like a weekend victory lap. Sound good? Let’s kick off breakfast the delicious way.

Why This Is the Only Breakfast Pizza Recipe You’ll Need

Ready to crown one recipe the brunch champion? My Biscuits and Sausage Gravy Breakfast Pizza checks every box a hungry crowd could ask for, and here’s why:

• The Best of Both Worlds: It marries biscuits and gravy with pizza in a single, crave-worthy bite.
  
• Simple & Quick: Refrigerated biscuit dough keeps prep fast, so breakfast lands on the table before the coffee cools.
  
• Crowd-Pleasing Flavors: Savory sausage gravy, fluffy eggs, and melted cheddar score big at weekend brunch, family gatherings, or that lazy Sunday morning, especially when you serve slices alongside our Coffee Banana Bread Recipe for a sweet counterpoint.
  
• Endlessly Customizable: Swap meats, cheeses, or toppings to create your own signature slice without breaking a sweat.

The Story Behind the Ultimate Breakfast Mashup

Ever wondered how biscuits and gravy teamed up with pizza for breakfast glory? The origin story starts in the American South, where cooks in the late 1800s whipped up fluffy biscuits and rich sausage gravy to fuel loggers and farmhands at dawn — a tradition deeply rooted in regional culture and documented by the Southern Foodways Alliance in their exploration of Southern food and pop culture. That stick-to-your-ribs combo soon became a beloved symbol of Southern comfort food.

Jump ahead a century and you find pizza on every brunch buffet, thanks to restaurants that swapped tomato sauce for scrambled eggs and cheese to satisfy morning cravings. Food lovers craved familiar flavors in fresh formats, so recipes evolved. Enter the Biscuits and Sausage Gravy Breakfast Pizza, a playful remix that layers peppery gravy over a biscuit crust, then tops it with eggs and melty cheddar. You get nostalgic taste plus shareable slices, perfect for modern gatherings.

By blending a heritage-rich gravy with a crowd-friendly pizza format, this mashup keeps the soul of Southern cooking while adding the convenience today’s busy cooks need. One bite feels like a warm nod to tradition and a high-five to culinary creativity, all before noon.

Choosing Your Perfect Crust: A Head-to-Head Comparison

Which base will lift your breakfast pizza from good to legendary? Check the lineup below, pick your favorite, and let the oven do the rest.

The Classic Biscuit Crust

Pop open refrigerated biscuits, press them into a single layer on your pan, and watch them puff into a golden foundation. The buttery flavor pairs perfectly with rich sausage gravy.

The Quick & Chewy Pizza Crust

Grab a pre-baked shell or roll out fresh dough. You get that satisfying chew plus sturdy support for generous toppings. Brush with olive oil for a gentle crunch around the rim.

The Soft & Pillowy Naan or Pita Crust

Short on time? Lay naan or pita rounds on your sheet pan, pile on the gravy, and slide them straight into the oven. The pocket-bread crumb soaks up flavor while staying soft enough for easy bites.

Can’t decide? Test each crust during separate brunches and crown your own champion. After all, breakfast research tastes pretty amazing.

Ingredients Needed for Breakfast Pizza

For the Creamy Sausage Gravy

• 1 package (16 ounces) breakfast sausage, casings removed
  
• ¼ cup all-purpose flour
  
• 2 cups milk
  
• Ground black pepper, to taste
  

For the Pizza Assembly

• 1 pre-baked 12-inch pizza crust (swap in biscuit dough, naan, or pita if preferred)
  
• 6 large eggs
  
• ¼ cup milk (for the eggs)
  
• 1 cup shredded Cheddar cheese, or more if cheese makes you happy
  
• 1 tablespoon olive oil (optional, for brushing crust)
  
• Cooking spray
  

Key Ingredient Notes & Substitutions

• Sausage: Try spicy, turkey, or plant-based crumbles for a fresh spin.
  
• Cheese: Monterey Jack, Pepper Jack, or a mozzarella blend melt like a dream.
  
• Milk: Heavy cream gives ultra-rich gravy, while low-fat milk keeps things lighter.
  
• Gluten-Free Tip: Use a certified gluten-free crust and rice flour in the gravy.
  

Stock your fridge with these basics and breakfast success is only minutes away.

How to Make Biscuits & Gravy Breakfast Pizza

1. Brown the sausage. Heat a large skillet over medium. Add the breakfast sausage, break it into crumbles, and cook until no pink remains, about 5 to 7 minutes. Drain excess grease so the gravy stays silky, not greasy.
   
2. Build the gravy base. Sprinkle the flour over the hot sausage. Stir constantly for one minute to toast the flour and lock in flavor.
   
3. Pour in the milk and let it simmer. Steadily whisk two cups of milk into the pan. When the gravy reaches a gentle bubble, lower the heat and cook, stirring often, until it thickens enough to coat the back of a spoon, about ten minutes. Finish with a dash of black pepper.
   
4. Preheat and prep the crust. Preheat the oven to 400 °F (200 °C). Place your chosen crust on a pizza pan or sturdy baking sheet. If you are using a pre-baked pizza crust, brush it lightly with olive oil for extra crunch.
   
5. Soft-scramble the eggs. In a clean non-stick skillet, whisk the eggs with a quarter cup of milk. Cook over medium-high heat, stirring gently, until the eggs are just set yet still creamy, about 3 to 5 minutes. Pull them off the heat early; they will finish cooking in the oven.
   
6. Assemble the pizza. Spread a generous layer of sausage gravy over the crust, reaching close to the edge. Scatter the soft-scrambled eggs evenly on top, then shower everything with shredded Cheddar.
   
7. Bake to bubbly perfection. Transfer the pizza to the middle rack and bake for ten to fifteen minutes. Watch for a golden crust and cheese that is melted and starting to brown at the tips.
   
8. Rest, slice, and serve. Allow the pizza to rest for about three minutes so the toppings set. Cut into wedges, grab your favorite hot sauce if you like a kick, and enjoy breakfast bragging rights.

Pro Tips for a Flawless Breakfast Pizza

The Secret to a Crispy, Never Soggy Crust

• Par-bake biscuit dough. Give the dough a quick five minute head start in the oven before any toppings touch it.
  
• Create a cheese barrier. Sprinkle a thin layer of shredded cheese on the warm crust, then add the gravy. The melted cheese blocks moisture and keeps the bottom firm.
  
• Use a hot pan. Preheat your baking sheet or pizza stone so the crust starts cooking the instant it lands on the surface.
  

Perfect Gravy Consistency

• Toast the flour. Let the flour cook for one full minute with the sausage, stirring nonstop. Cooking the flour briefly erases the raw edge and deepens the flavor.
  
• Add milk slowly. Pour milk in small splashes while whisking. Slow addition means fewer lumps and a silkier finish.
  
• Aim for coat-the-spoon thickness. Aim for gravy that coats the back of a spoon and stays put. Too thick? Stir in a splash of milk. Too thin? Simmer a bit longer.
  

Soft-Scrambled Eggs Every Time

• Pull the eggs from the burner while they still appear a touch undercooked, then finish them in the oven until both yolks and whites are fully set a precaution aligned with USDA guidelines, which emphasize thoroughly cooking shell eggs to reduce the risk of Salmonella.
  
• Season after cooking. If salted too early, eggs release water, so wait to season until they are softly set for a tender bite.
  

Assembly Smarts

• Layer smartly. Gravy first, eggs second, cheese last. This keeps each component where it belongs and lets the cheese lock everything together.
  
• Don’t overload. Resist piling on extra toppings that might weigh down the crust or trap steam. Less topping means more crisp.
  

Final Oven Tricks

• Bake on the middle rack. Heat circulates evenly at center height, giving you a golden crust and bubbling cheese.
  
• Rest before slicing. Give the pizza a three minute rest so the toppings can settle. Cutting too soon can make the gravy slide off.
  

Follow these practical tips and your breakfast pizza will look bakery perfect and taste even better.

Serving, Storage, and Reheating

Serving Suggestions

• Serve a colorful fruit salad beside each slice to add a sweet pop that freshens the dish.
  
• Add a simple green salad dressed with tangy vinaigrette to cut through the richness of the gravy.
  
• Complete your brunch menu with ultra-crispy hash browns, oven-roasted breakfast potatoes, and a slice of our Blueberry Cottage Cheese Breakfast Bake for a balanced sweet-savory spread.
  
• Set out bowls of hot sauce, maple syrup, and chopped green onions so guests can doctor their slices to taste.
  

How to Store and Reheat Leftovers

• Refrigerate: According to the USDA Food Safety and Inspection Service, cool any remaining pizza completely, then store slices in shallow, airtight containers in the refrigerator at 40 °F (4 °C) or below. For safety, refrigerate within 2 hours of cooking, and consume within 3 to 4 days for best quality and safety.
  
• Freeze: For longer keeping, wrap individual slices tightly in foil, slide them into a freezer bag, and freeze for as long as two months.
  
• Reheat in the oven: Place cold or frozen slices on a baking sheet in a cold oven, set the temperature to 350 °F (175 °C), and heat for seven to ten minutes. Starting cold lets the crust warm slowly and regain its crisp edge.
  
• Avoid the microwave since rapid heating can make the crust limp and turn the eggs rubbery. The oven method maintains the original texture and flavor, giving you near-fresh results every time.

Creative Variations to Try

The Spicy Southwest Twist

Craving a little heat with your gravy? Swap half the cheddar for pepper jack, stir a spoonful of diced jalapeños into the sausage, and sprinkle fresh cilantro on top after baking. Finish with avocado slices and a squeeze of lime for a brunch that wakes up every taste bud.

The Bacon Lover’s Twist

Love smoky crunch in every bite? Replace half of the sausage with crisp crumbled bacon and scatter extra bacon bits over the cheese before baking. A drizzle of warm maple syrup at serving time pushes the sweet-savory combo into legendary territory.

Vegetarian & Vegan Options

Feeding a meat-free crowd? Use plant-based sausage crumbles, make the gravy with oat milk and vegan butter, and swap cheddar for a dairy-free cheese that melts well. For an egg-free version, cook up tofu scramble seasoned with turmeric and nutritional yeast, then layer it just like the eggs. Green onions and a dusting of smoked paprika add color and depth.

Nutritional Information

Estimated values per generous slice (one eighth of a 12-inch pizza):

Sodium 984 mg (43 % of the CDC’s recommended daily limit of 2,300 mg for most adults)

Figures come from an online nutrition calculator and apply to the base recipe. If you tweak ingredients or portion size, run the numbers through your own tracking app for the most accurate results.

_________________________________

Biscuits and Sausage Gravy Breakfast Pizza

Rebecca Blumer

Fluffy biscuit crust meets creamy chicken sausage gravy, soft scrambled eggs, and melty cheddar in this crowd-pleasing breakfast pizza, baked golden and ready to elevate any relaxed weekend brunch morning.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Breakfast

Cuisine American Southern Fusion

Servings 8 Slices

Calories 482 kcal

Equipment

• Pizza Pan
• Skillet
• Oven

Ingredients

  

Creamy Sausage Gravy

• 16 oz breakfast sausage casings removed
• 1/4 cup all-purpose flour
• 2 cups milk
• ground black pepper to taste

Pizza Assembly

• 1 pre-baked 12-inch pizza crust biscuit dough, naan, or pita can be used
• 6 large eggs
• 1/4 cup milk for the eggs
• 1 cup shredded Cheddar cheese or more if desired
• 1 tbsp olive oil optional, for brushing crust
• cooking spray

Instructions

 

• Preheat oven to 400 °F (200 °C). Prepare the pizza pan or baking sheet.
• Brown the sausage in a skillet over medium heat, breaking into crumbles. Cook for 5-7 minutes until no pink remains. Drain grease.
• Sprinkle flour over sausage, stir constantly for one minute to toast.
• Whisk in 2 cups of milk gradually. Simmer and stir until thickened, about 10 minutes. Add black pepper to taste.
• Whisk eggs with 1/4 cup milk and soft-scramble in a non-stick skillet until just set but still creamy, about 3-5 minutes.
• Spread gravy over crust, add scrambled eggs, top with cheese.
• Bake for 10-15 minutes until cheese is melted and golden.
• Let rest 3 minutes before slicing and serving.

Notes

Try variations like spicy southwest with jalapeños, vegetarian with plant-based sausage, or bacon-lovers with extra crumbles. For best results, use a hot pan and par-bake the crust.

 

Nutrition Facts (per serving)

• Total Fat: 28 g
  • Saturated Fat: 11 g
• Cholesterol: 201 mg
• Sodium: 984 mg
• Total Carbohydrate: 32 g
  • Dietary Fiber: 1 g
  • Total Sugars: 5 g
• Protein: 26 g
• Vitamin C: 1 mg
• Calcium: 238 mg
• Iron: 2 mg
• Potassium: 317 mg

 

⚠️ Disclaimer: The nutrition information provided is estimated based on automated calculations and should be viewed as an approximation. These values are offered as a helpful reference and may vary depending on specific ingredients and brands used. For the most accurate results, please consult your own nutritional data or preferred brand values.

Conclusion

My Biscuits and Sausage Gravy Breakfast Pizza takes everything you love about classic comfort breakfasts and serves it up in easy-to-share slices. The fluffy crust, creamy gravy, and gooey cheese guarantee smiles around the table. Give it a try this weekend, then pop back and leave a star rating or a comment. I can’t wait to hear how your first slice turned out!

FAQs

Have another question? Drop it in the comments and I’ll keep adding helpful answers!