Okay, so you know how sometimes you’re staring at leftover biscuits and thinking “there’s gotta be a better way than just reheating these things”? Well, meet your new weekend morning obsession: Biscuits and Sausage Gravy Breakfast Pizza. This is what happens when Southern comfort food crashes into pizza night and they decide to make beautiful, carb-loaded babies together. We’re talking about a flaky biscuit crust topped with creamy sausage gravy, scrambled eggs, crispy bacon, and cheese that gets all golden and bubbly. It’s breakfast, it’s pizza, it’s everything good about weekend mornings when you’ve got nowhere to be and all the time in the world to eat something ridiculous and delicious.
Why You’ll Love This Recipe
- Uses up leftover biscuits like a boss
- Breakfast pizza is basically an excuse to eat pizza at 9 AM
- Feeds a crowd without breaking a sweat
- Kids think you’re the coolest parent ever
- Perfect for brunch parties or lazy Sunday mornings
- Reheats surprisingly well (if there are any leftovers)
The Good Stuff You’ll Need
For the Biscuit Crust:
- 8-10 leftover biscuits (or make fresh ones if you’re feeling ambitious)
- 2 tbsp melted butter
- 1 egg, beaten (for egg wash)
For the Sausage Gravy:
- 1 lb breakfast sausage (the good spicy stuff)
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 tsp black pepper
- 1/4 tsp salt
- Pinch of cayenne pepper
- 1/4 tsp garlic powder
For the Toppings:
- 6 eggs, scrambled (slightly underdone)
- 6 strips bacon, cooked and crumbled
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 green onions, sliced thin
- Hot sauce for serving (because obviously)
Let’s Do This
Step 1: Prep Your Biscuit Situation
Preheat your oven to 425°F.
Cut your leftover biscuits in half horizontally (like you’re making biscuit sandwiches). Arrange them cut-side down on a greased 12-inch pizza pan or large baking sheet, pressing them together to form a crust. Don’t worry about perfection — rustic is the vibe here.
Brush the tops with melted butter and that beaten egg. This is going to make everything golden and gorgeous.
Step 2: Make That Gravy Magic
In a large skillet, cook the breakfast sausage over medium-high heat, breaking it up as it cooks. Don’t drain the fat — that’s flavor gold.
Sprinkle the flour over the cooked sausage and stir it around for about 1 minute to cook out the raw flour taste.
Slowly pour in the milk while whisking constantly (this prevents lumps, trust me). Add black pepper, salt, cayenne, and garlic powder.
Simmer for 5-7 minutes, stirring frequently, until the gravy thickens enough to coat the back of a spoon. Remove from heat.
Step 3: Scramble Those Eggs Right
In another pan, scramble your eggs until they’re just set but still slightly creamy. They’ll finish cooking in the oven, so don’t go full-rubber here.
Step 4: Assembly Time
Spread the sausage gravy evenly over your biscuit crust — don’t be shy, this is not the time for portion control.
Sprinkle the scrambled eggs over the gravy, then add the crumbled bacon.
Top with both cheeses because cheese makes everything better.
Step 5: Bake It ‘Til You Make It
Bake for 12-15 minutes until the cheese is melted and bubbly and the biscuit edges are golden brown.
Let it cool for 5 minutes (I know, the torture is real).
Step 6: Finish Like a Champion
Sprinkle with green onions and cut into squares. Serve with hot sauce on the side for the brave souls.
Serving Suggestions
This is basically a complete breakfast on its own, but if you want to go all out, serve with fresh fruit or a simple green salad to balance out all that delicious indulgence.
Coffee is mandatory. Mimosas are optional but highly recommended.
Switch It Up
Make It Vegetarian: Use plant-based sausage or skip it entirely and add sautéed mushrooms and bell peppers.
Spice It Up: Add diced jalapeños or a few dashes of hot sauce to the gravy.
Make It Fancy: Top with avocado slices and a drizzle of sriracha mayo after baking.
Go Hash Brown Crazy: Add a layer of crispy hash browns between the gravy and eggs.
Make It Lighter: Use turkey sausage and reduce the cheese by half.
Make-Ahead Tips
You can make the sausage gravy up to 2 days ahead and reheat it gently on the stove.
The whole pizza can be assembled the night before and baked in the morning — perfect for overnight guests.
Leftovers keep for 3-4 days in the fridge. Reheat in a 350°F oven for best results.
Questions People Actually Ask
Q: Can I use store-bought biscuits? A: Absolutely! Pop open a can of refrigerated biscuits, bake them according to package directions, then proceed with the recipe.
Q: What if I don’t have leftover biscuits? A: Make fresh ones or use a pizza dough as the base. Even English muffins work in a pinch.
Q: Can I make this without eggs? A: Sure! Just double up on the sausage and add some sautéed onions and peppers for bulk.
Q: How do I keep the bottom from getting soggy? A: Pre-bake the biscuit crust for 5 minutes before adding toppings. Also, don’t go too heavy on the gravy.
Q: Can I freeze this? A: Not ideal — the eggs and gravy don’t freeze well. But you can freeze the components separately and assemble fresh.
Print
Biscuits and Sausage Gravy Breakfast Pizza
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
Okay, so you know how sometimes you’re staring at leftover biscuits and thinking “there’s gotta be a better way than just reheating these things”? Well, meet your new weekend morning obsession: Biscuits and Sausage Gravy Breakfast Pizza. This is what happens when Southern comfort food crashes into pizza night and they decide to make beautiful, carb-loaded babies together. We’re talking about a flaky biscuit crust topped with creamy sausage gravy, scrambled eggs, crispy bacon, and cheese that gets all golden and bubbly. It’s breakfast, it’s pizza, it’s everything good about weekend mornings when you’ve got nowhere to be and all the time in the world to eat something ridiculous and delicious.
Ingredients
For the Biscuit Crust:
- 8–10 leftover biscuits (or make fresh ones if you’re feeling ambitious)
- 2 tbsp melted butter
- 1 egg, beaten (for egg wash)
For the Sausage Gravy:
- 1 lb breakfast sausage (the good spicy stuff)
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 tsp black pepper
- 1/4 tsp salt
- Pinch of cayenne pepper
- 1/4 tsp garlic powder
For the Toppings:
- 6 eggs, scrambled (slightly underdone)
- 6 strips bacon, cooked and crumbled
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 green onions, sliced thin
- Hot sauce for serving (because obviously)
Instructions
Preheat your oven to 425°F.
Cut your leftover biscuits in half horizontally (like you’re making biscuit sandwiches). Arrange them cut-side down on a greased 12-inch pizza pan or large baking sheet, pressing them together to form a crust. Don’t worry about perfection — rustic is the vibe here.
Brush the tops with melted butter and that beaten egg. This is going to make everything golden and gorgeous.
In a large skillet, cook the breakfast sausage over medium-high heat, breaking it up as it cooks. Don’t drain the fat — that’s flavor gold.
Sprinkle the flour over the cooked sausage and stir it around for about 1 minute to cook out the raw flour taste.
Slowly pour in the milk while whisking constantly (this prevents lumps, trust me). Add black pepper, salt, cayenne, and garlic powder.
Simmer for 5-7 minutes, stirring frequently, until the gravy thickens enough to coat the back of a spoon. Remove from heat.
In another pan, scramble your eggs until they’re just set but still slightly creamy. They’ll finish cooking in the oven, so don’t go full-rubber here.
Spread the sausage gravy evenly over your biscuit crust — don’t be shy, this is not the time for portion control.
Sprinkle the scrambled eggs over the gravy, then add the crumbled bacon.
Top with both cheeses because cheese makes everything better.
Bake for 12-15 minutes until the cheese is melted and bubbly and the biscuit edges are golden brown.
Let it cool for 5 minutes (I know, the torture is real).
Sprinkle with green onions and cut into squares. Serve with hot sauce on the side for the brave souls.
Notes
This is basically a complete breakfast on its own, but if you want to go all out, serve with fresh fruit or a simple green salad to balance out all that delicious indulgence.
Coffee is mandatory. Mimosas are optional but highly recommended.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~520 kcal
- Carbohydrates: ~32g
- Protein: ~22g