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