Biscuits Sausage Gravy Breakfast Pizza

This biscuit and sausage gravy breakfast pizza brings together the joy of a country breakfast with the ease of a shareable pie. It combines fluffy biscuit crust, creamy sausage gravy, melty cheddar, and perfectly baked eggs for a family-friendly brunch you can pull together fast. Breakfast pizza showed up at my table after a wild morning with my kids when we wanted something special but still simple. Now it is a go-to for lazy weekends and friends around the table.

The first time I made this, everyone just gathered around the oven waiting for the timer. There is something about the aroma that gets the whole household excited. I now make it for birthday breakfasts and sleepover sendoffs.

Ingredients

• Refrigerated biscuit dough: Makes a tender base and offers quick prep so you do not need to make dough from scratch. Choose a brand with flaky layers for the fluffiest crust.
• Beef breakfast sausage: Brings savory flavor and a hearty bite. Look for sausage with fresh herbs and avoid varieties that are too greasy.
• All-purpose flour: Thickens the gravy to silky perfection. Choose a fresh, unbleached flour for better taste.
• Milk (whole works best): Gives the sauce a creamy finish and helps balance the flavors. Cold milk blends most smoothly.
• Salt and pepper: Let you fine tune every layer of seasoning. Fresh cracked pepper adds a little pop.
• Shredded cheddar cheese: Delivers melty richness right over the gravy. Sharp cheddar gives more flavor kick.
• Eggs: Create those signature pizza “wells” and round out the meal with richness. Use fresher eggs if possible for the best texture and look.
• Butter: Helps build the roux for gravy and brings a touch of buttery goodness throughout. European-style butter is creamier if you want a splurge.

Instructions

Prepare the Crust:

Open the biscuit dough and press it gently onto a greased sheet pan. Use your fingers to connect and flatten the pieces into one big 12 inch round. You want it about a half inch thick everywhere so it bakes evenly and stays soft but sturdy.

Brown the Sausage:

Set a skillet over medium heat. Break up the breakfast sausage into small chunks and cook it until deeply browned all over with a little crisp at the edges. This may take up to eight minutes. Try not to rush the process since caramelizing the meat gives more flavor.

Build the Gravy Base:

With the sausage still in the skillet, add in the tablespoon of butter and let it melt. Sprinkle the flour evenly over the sausage and fat. Stir everything together constantly for two minutes so the flour gets toasty and loses any raw taste but does not burn.

Whisk in the Milk:

Pour the cold milk into the skillet in a slow steady stream while whisking nonstop to break up lumps. Keep stirring gently until the mixture thickens into a rich gravy. You will see it coat the spoon and bubble at the surface after four or five minutes. Taste and season with salt and pepper.

Assemble the Pizza:

Spoon the warm sausage gravy all over the pressed biscuit crust. Spread it to the edges with a spatula so every bite gets sauce. Sprinkle cheddar cheese evenly over the whole pizza.

Add the Eggs:

Use the back of a spoon to make four shallow wells in the cheese mixture. Crack a fresh egg into each divot so they stay put. Sprinkle over a touch more salt and pepper.

Bake to Perfection:

Slide the baking sheet into a preheated 375 degree oven. Bake for fifteen to twenty minutes. The edges of the biscuit crust should be a deep gold and the eggs will have set whites but runny or soft yolks depending on preference.

Let Rest and Serve:

Remove the pizza and let it cool for a few minutes before slicing. This helps the gravy set up and makes for tidier servings. Cut into wedges and call everyone to the table.

My favorite part is cracking those eggs into the cheesy wells. My daughter loves to claim her “pizza egg” for herself every time and that always makes me smile. This dish has turned ordinary mornings into a memory for us.

Storage Tips

If you have leftovers, store slices in an airtight container for up to three days. Reheat in a 300 degree oven uncovered so the crust stays nice and toasty. Microwaving works but the crust softens just a bit.

Ingredient Substitutions

Swap in pork breakfast sausage or even turkey sausage if you like. If cheddar is not your thing, mozzarella or pepper jack taste great too. For a richer gravy, use half and half instead of regular milk. If you do not have biscuit dough, try using a sheet of crescent roll dough as a crust.

Serving Suggestions

Pair this breakfast pizza with a crisp fruit salad and a pot of strong coffee if you want a real brunch spread. Sometimes I sprinkle chives or hot sauce over the top to amp things up for the grownups. For special mornings, a side of hash browns or tater tots makes the table extra festive.

Cultural and Historical Context

Biscuits with sausage gravy have been a breakfast corner stone in the American South for generations. The idea of layering these classics on pizza dough got its start in community diners and potlucks looking for a fun new spin. This version keeps the tradition alive with modern ease.

Seasonal Adaptations

In spring, stir in some chopped green onions or baby spinach to the sausage gravy before spreading. When it is summer and sweet corn is in season, throw a handful of fresh kernels over the cheese. For winter brunches, add a pinch of sage or thyme to the sausage for an earthy twist.

Burst of flavor in every slice. Works for both weekday meals and special occasions. Easy to prep ahead when feeding a group.

Common Recipe Questions

→ Can I use homemade biscuit dough?

Yes, homemade dough works great and can offer extra flakiness and flavor.

→ How do I know when the eggs are set?

Check that the egg whites are firm and opaque; yolks may remain slightly runny if desired.

→ Can I substitute the beef sausage?

Chicken, turkey, or vegetarian breakfast sausage also work well and adapt the flavor.

→ What cheese alternatives can I use?

Try mozzarella, Monterey Jack, or pepper jack for different melting qualities and taste.

→ Can I make this ahead of time?

Assemble the crust and gravy the night before; add cheese and eggs just before baking.