So you know how sometimes you can’t decide between biscuits and gravy or pizza for breakfast? Well, plot twist – you don’t have to choose anymore. This Biscuits and Sausage Gravy Breakfast Pizza is what happens when Southern comfort food meets Italian genius, and honestly, it’s a match made in carb heaven. We’re talking a flaky biscuit crust topped with creamy, peppery sausage gravy, scrambled eggs, crispy bacon, and melted cheese. It’s basically every breakfast food you’ve ever loved having a party on one glorious, golden crust. My brother-in-law took one bite and declared it “breakfast perfection,” and he’s not wrong. This is weekend morning goals right here.
Why You’ll Love This Recipe
- Two breakfast classics in one epic dish
- Perfect for feeding a crowd or meal prepping
- Uses store-bought biscuit dough so it’s not intimidating
- Reheats beautifully for quick weekday breakfasts
- Looks impressive but secretly super easy
- Every bite has all the breakfast flavors you crave
The Good Stuff You’ll Need
For the Biscuit Crust:
- 1 tube (16 oz) refrigerated biscuit dough (the big fluffy kind)
- 2 tbsp melted butter
- 1/2 tsp garlic powder
For the Sausage Gravy:
- 1 lb breakfast sausage (the good spicy stuff)
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1/2 tsp salt
- 1 tsp black pepper (be generous!)
- 1/4 tsp red pepper flakes (optional)
For the Toppings:
- 8 large eggs, scrambled and slightly underdone
- 6 strips bacon, cooked and crumbled
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 green onions, sliced thin
- Salt and pepper to taste
For the Finishing Touch:
- Fresh chives, chopped
- Hot sauce on the side
- Maybe some hash browns if you’re going full send
Let’s Do This
Step 1: Crust Creation Magic
Preheat oven to 375°F and grease a large pizza stone or 15-inch pizza pan.
Remove biscuits from tube and flatten each one with your palm or a rolling pin.
Arrange flattened biscuits on your pan, overlapping edges slightly and pinching seams together.
Brush with melted butter and sprinkle with garlic powder.
Pre-bake for 8-10 minutes until just starting to turn golden. Don’t fully cook it – we’re coming back!
Step 2: Gravy Glory Time
While crust bakes, cook breakfast sausage in a large skillet over medium heat, breaking it up as it cooks.
Don’t drain the fat – we need that flavor for the gravy!
Sprinkle flour over the cooked sausage and stir constantly for 2 minutes.
Slowly pour in milk while whisking constantly to avoid lumps. Nobody wants lumpy gravy.
Cook, stirring frequently, until thickened (about 5-7 minutes).
Season with salt, pepper, and red pepper flakes. Taste and adjust – this should be flavorful!
Step 3: Egg Prep Like a Pro
Scramble eggs in a separate pan until just set but still slightly creamy.
They’ll finish cooking in the oven, so don’t overcook them now.
Season with salt and pepper and set aside.
Step 4: Assembly Time
Spread the sausage gravy evenly over your partially baked biscuit crust.
Don’t go all the way to the edges – leave about a 1-inch border.
Sprinkle half the cheddar and mozzarella cheeses over the gravy.
Add the scrambled eggs in an even layer.
Top with remaining cheese, crumbled bacon, and most of the green onions.
Step 5: Bake to Perfection
Bake for 15-20 minutes until crust is golden brown and cheese is bubbly.
The edges should be crispy and the center should be set but not dry.
If the top browns too quickly, tent with foil for the last few minutes.
Step 6: The Grand Finale
Let cool for 5 minutes – I know it’s torture, but this helps it hold together when you slice it.
Garnish with remaining green onions and fresh chives.
Cut into squares or wedges and prepare for breakfast bliss.
Step 7: Serve and Bask in Glory
Serve with hot sauce on the side for those who like extra heat.
Watch everyone’s faces when they take that first bite – pure joy.
Try not to eat the whole thing yourself (but we won’t judge if you do).
Serving Suggestions
Perfect for brunch parties, holiday mornings, or anytime you want to feel fancy.
Serve with fresh fruit to balance out all that glorious richness.
Coffee is mandatory – this is serious breakfast business.
Cut into smaller squares for appetizers or larger pieces for a full meal.
Switch It Up
Veggie Version: Add sautéed mushrooms, bell peppers, or spinach before the cheese.
Spicy Kick: Use hot breakfast sausage and add jalapeños to the toppings.
Hash Brown Heaven: Press frozen hash browns into the crust before adding gravy.
Cheese Lovers: Try different cheese combos – pepper jack, swiss, or gouda all work great.
Meat Lovers: Add ham, Canadian bacon, or even leftover pulled pork.
Make-Ahead Tips
You can partially assemble this the night before – just add eggs and final cheese in the morning.
The sausage gravy can be made 2 days ahead and reheated gently.
Leftover slices reheat perfectly in a 350°F oven for about 10 minutes.
Freeze individual slices wrapped in foil for quick breakfasts later.
Questions People Actually Ask
Q: Can I make my own biscuit dough? A: Absolutely! But the store-bought stuff works great and saves time for busy mornings.
Q: What if my gravy is too thick? A: Just whisk in more milk a little at a time until you get the right consistency.
Q: Can I prep the eggs differently? A: Sure! Try over-easy eggs broken right on top, or make a breakfast scramble mix.
Q: How do I prevent a soggy crust? A: Make sure to pre-bake the crust and don’t overload with wet ingredients.
Q: Can I use turkey sausage? A: Yes, but you might need to add a bit of oil since turkey sausage has less fat.
Q: What size pan should I use? A: A 15-inch pizza pan or large rimmed baking sheet works best for even cooking.
Print
Biscuits and Sausage Gravy Breakfast Pizza
- Total Time: 55 minutes
- Yield: 8–10 servings 1x
Description
So you know how sometimes you can’t decide between biscuits and gravy or pizza for breakfast? Well, plot twist – you don’t have to choose anymore. This Biscuits and Sausage Gravy Breakfast Pizza is what happens when Southern comfort food meets Italian genius, and honestly, it’s a match made in carb heaven. We’re talking a flaky biscuit crust topped with creamy, peppery sausage gravy, scrambled eggs, crispy bacon, and melted cheese. It’s basically every breakfast food you’ve ever loved having a party on one glorious, golden crust. My brother-in-law took one bite and declared it “breakfast perfection,” and he’s not wrong. This is weekend morning goals right here.
Ingredients
For the Biscuit Crust:
- 1 tube (16 oz) refrigerated biscuit dough (the big fluffy kind)
- 2 tbsp melted butter
- 1/2 tsp garlic powder
For the Sausage Gravy:
- 1 lb breakfast sausage (the good spicy stuff)
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1/2 tsp salt
- 1 tsp black pepper (be generous!)
- 1/4 tsp red pepper flakes (optional)
For the Toppings:
- 8 large eggs, scrambled and slightly underdone
- 6 strips bacon, cooked and crumbled
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 green onions, sliced thin
- Salt and pepper to taste
For the Finishing Touch:
- Fresh chives, chopped
- Hot sauce on the side
- Maybe some hash browns if you’re going full send
Instructions
Preheat oven to 375°F and grease a large pizza stone or 15-inch pizza pan.
Remove biscuits from tube and flatten each one with your palm or a rolling pin.
Arrange flattened biscuits on your pan, overlapping edges slightly and pinching seams together.
Brush with melted butter and sprinkle with garlic powder.
Pre-bake for 8-10 minutes until just starting to turn golden. Don’t fully cook it – we’re coming back!
While crust bakes, cook breakfast sausage in a large skillet over medium heat, breaking it up as it cooks.
Don’t drain the fat – we need that flavor for the gravy!
Sprinkle flour over the cooked sausage and stir constantly for 2 minutes.
Slowly pour in milk while whisking constantly to avoid lumps. Nobody wants lumpy gravy.
Cook, stirring frequently, until thickened (about 5-7 minutes).
Season with salt, pepper, and red pepper flakes. Taste and adjust – this should be flavorful!
Scramble eggs in a separate pan until just set but still slightly creamy.
They’ll finish cooking in the oven, so don’t overcook them now.
Season with salt and pepper and set aside.
Spread the sausage gravy evenly over your partially baked biscuit crust.
Don’t go all the way to the edges – leave about a 1-inch border.
Sprinkle half the cheddar and mozzarella cheeses over the gravy.
Add the scrambled eggs in an even layer.
Top with remaining cheese, crumbled bacon, and most of the green onions.
Bake for 15-20 minutes until crust is golden brown and cheese is bubbly.
The edges should be crispy and the center should be set but not dry.
If the top browns too quickly, tent with foil for the last few minutes.
Let cool for 5 minutes – I know it’s torture, but this helps it hold together when you slice it.
Garnish with remaining green onions and fresh chives.
Cut into squares or wedges and prepare for breakfast bliss.
Serve with hot sauce on the side for those who like extra heat.
Watch everyone’s faces when they take that first bite – pure joy.
Try not to eat the whole thing yourself (but we won’t judge if you do).
Notes
Perfect for brunch parties, holiday mornings, or anytime you want to feel fancy.
Serve with fresh fruit to balance out all that glorious richness.
Coffee is mandatory – this is serious breakfast business.
Cut into smaller squares for appetizers or larger pieces for a full meal.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~485 kcal
- Carbohydrates: ~28g
- Protein: ~22g