Biscuits And Sausage Gravy Breakfast Pizza

Biscuits and sausage gravy breakfast pizza transforms a beloved Southern classic into an innovative morning delight. Combining the hearty, peppery warmth of homemade sausage gravy with fluffy scrambled eggs and a buttery biscuit crust creates a dish that honors tradition while reinventing breakfast. Each slice delivers that comforting Southern flavor profile but in a fun, shareable format that makes any morning feel special.

I first created this recipe when hosting a brunch for my large extended family. Growing up in the South, weekend mornings always meant the aroma of sausage gravy bubbling on the stove and fresh-baked biscuits. I wanted to honor that tradition but needed something easier to serve to a dozen hungry relatives. This breakfast pizza was born out of that necessity – and it was such a hit that three people asked for the recipe before they even left the table! Now it's my signature dish for any gathering, bringing a taste of my childhood to a new generation.

Ingredients You'll Need

• Refrigerated biscuits: The foundation of your pizza crust. Grands or similar large biscuits work perfectly for that authentic Southern taste.
• Breakfast sausage: Choose a quality ground breakfast sausage with good fat content for the most flavorful gravy. Sage or maple varieties add wonderful complexity.
• All-purpose flour: Creates the roux that thickens your gravy to that perfect, creamy consistency.
• Whole milk: The base for your gravy. Full-fat milk produces the richest results, but 2% will work in a pinch.
• Eggs: Fresh eggs scrambled to soft perfection add protein and that classic breakfast element.
• Heavy cream: Just a splash when scrambling your eggs creates the most luxurious texture.
• Cheese: A blend of sharp cheddar and colby or monterey jack provides the perfect melt and flavor.
• Seasonings: Black pepper is essential for authentic sausage gravy, along with salt to taste.
• Butter: Adds richness to both the eggs and the gravy base.

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How To Make Biscuits and Sausage Gravy Breakfast Pizza

Step 1:

Begin by preheating your oven to 350°F. This moderate temperature ensures your biscuit crust bakes evenly without burning before the toppings are heated through. While the oven heats, lightly grease a large sheet pan or pizza pan with cooking spray or butter to prevent sticking.

Step 2:

Open your cans of refrigerated biscuits and begin pressing them into the prepared pan, flattening and connecting them to form a solid crust. Using your fingertips, gently press the biscuits together at their edges, sealing the seams to create one large piece of dough. Leave a slight raised edge around the perimeter to contain your toppings. The beauty of using refrigerated biscuits is that they maintain that authentic buttermilk flavor that makes Southern biscuits so irresistible.

Step 3:

Par-bake the biscuit crust for about 8-10 minutes, just until it begins to turn lightly golden but isn't fully cooked. This crucial step ensures your crust won't become soggy once the toppings are added. While the crust bakes, begin preparing your sausage gravy and other toppings.

Step 4:

In a large skillet over medium heat, brown the breakfast sausage, breaking it into small crumbles as it cooks. Once the sausage is no longer pink, assess the amount of fat in the pan. You'll want to keep about 2-3 tablespoons of drippings for the gravy – drain any excess if necessary. The fat from the sausage carries tremendous flavor, which is essential for an authentic Southern-style gravy.

Step 5:

Sprinkle the flour directly over the cooked sausage and drippings, stirring constantly for about 2 minutes. This creates a roux that will thicken your gravy. The mixture should look somewhat paste-like and begin to smell slightly nutty as the flour cooks. This step is crucial – cooking the flour removes the raw taste and ensures your gravy won't taste floury.

Step 6:

Gradually add the milk to the sausage mixture, pouring slowly while whisking constantly to prevent lumps from forming. Start with 2 cups of milk, and add more as needed to reach your desired consistency. A good sausage gravy should be thick enough to coat the back of a spoon but still be pourable – not too thick or too thin. Season generously with black pepper and salt to taste. The pepper is a signature flavor in Southern gravy, so don't be shy with it!

Step 7:

Allow the gravy to simmer for 5-7 minutes, stirring frequently as it thickens. Once it reaches the perfect consistency, remove from heat and set aside while you prepare the eggs. The gravy will continue to thicken slightly as it cools, so you may want to keep it just a touch thinner than your final desired consistency.

Step 8:

In a separate bowl, whisk together 5 large eggs with ¼ cup of heavy cream or milk. Season with a pinch of salt and pepper. The cream enriches the eggs and helps keep them tender. In a non-stick skillet over medium-low heat, melt a tablespoon of butter, then add the egg mixture. Cook, stirring gently with a silicone spatula, until the eggs are just set but still slightly moist. Remember that the eggs will continue cooking in the oven, so it's better to undercook them slightly at this stage.

Step 9:

Remove your par-baked biscuit crust from the oven. Spread the softly scrambled eggs evenly over the crust, creating the first layer of your breakfast pizza. Next, spoon the sausage gravy generously over the eggs, covering most of the surface but allowing some eggs to show through. The layering creates distinct pockets of flavor in each bite.

Step 10:

Sprinkle about 2 cups of shredded cheese over the entire pizza, covering both the gravy and any visible eggs. A combination of sharp cheddar and monterey jack creates the perfect melt while enhancing the savory flavors. Return the pizza to the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly, and the crust edges are golden brown.

Step 11:

Allow the pizza to rest for about 5 minutes before slicing. This brief resting period helps the layers set and makes for cleaner slices. Garnish with chopped fresh herbs like chives or parsley for a pop of color and fresh flavor.

The magic of this breakfast pizza lies in its perfect marriage of textures and flavors. The biscuit crust bakes up with that signature Southern buttermilk tang and flaky layers. The creamy, peppery sausage gravy provides rich, savory notes that complement the soft scrambled eggs. The melted cheese brings everything together, creating that irresistible pull with each bite.

What makes this breakfast pizza particularly special is its versatility. The recipe as written is delicious, but it's also a canvas for personalization. Some mornings I add caramelized onions for sweetness, or sliced jalapeños for heat. When I'm feeding a crowd with varying tastes, I often divide the pizza into sections with different toppings – adding bacon to one quarter, sautéed mushrooms to another, and so on.

This dish has become a cherished part of our family gatherings. There's something about the shared experience of enjoying slices of this breakfast pizza that brings people together. The familiar flavors evoke nostalgia while the presentation feels fresh and exciting – the perfect combination for creating new memories around the table.

I've found that the type of sausage you choose significantly impacts the final flavor profile of this breakfast pizza. After experimenting with various options, I prefer a sage-flavored breakfast sausage for its aromatic quality that complements the other ingredients perfectly. If your family enjoys heat, a spicy Italian sausage creates an entirely different but equally delicious variation.

For larger gatherings, I often prepare components ahead of time. The sausage gravy can be made the day before and gently reheated with a splash of milk to restore its creamy consistency. While the eggs are best scrambled just before assembly, having the gravy ready to go makes the morning preparation much more manageable.

One of my favorite things about this recipe is how it transforms leftover slices into a quick breakfast for busy mornings. Unlike traditional pizza that needs reheating, a slice of this breakfast pizza is delicious even at room temperature – perfect for grabbing on your way out the door.

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My final thought on this biscuits and sausage gravy breakfast pizza is that it represents the best kind of cooking – honoring tradition while making it accessible for modern life. There's something deeply satisfying about transforming a beloved dish from my Southern upbringing into a format that brings the whole family around the table. Whether you're hosting a weekend brunch, looking for a hearty breakfast-for-dinner option, or simply want to try something different for your morning meal, this breakfast pizza delivers comfort, flavor, and a touch of Southern hospitality in every slice.

Frequently Asked Questions

→ Can I make the sausage gravy ahead of time?

Yes! The sausage gravy can be made up to 2 days ahead and stored in the refrigerator. Warm it slightly before spreading on the pizza crust. You can also freeze extra gravy for up to 3 months.

→ What type of pizza crust works best for this recipe?

A pre-baked pizza crust works perfectly, but you can also use refrigerated pizza dough, crescent roll dough stretched into a circle, or even a large pre-baked biscuit crust for an extra biscuits-and-gravy feel.

→ Can I add other toppings to this breakfast pizza?

Absolutely! Try adding crumbled bacon, diced bell peppers, or sautéed mushrooms. Some people enjoy a sprinkle of green onions or a drizzle of hot sauce on top after baking.

→ How do I prevent the eggs from overcooking in the oven?

Make sure to cook the scrambled eggs until they're just set but still slightly moist. They'll continue cooking in the oven, so removing them from the heat while they're still a bit soft ensures they won't become rubbery on the pizza.

→ What's the best way to reheat leftovers?

For the best texture, reheat slices in a 350°F oven for about 10 minutes. You can use a microwave for 30-45 seconds per slice, but the crust won't be as crisp. Leftover breakfast pizza is also surprisingly good cold from the refrigerator!