Biscuits and Sausage Gravy Breakfast Pizza

Have you ever wished you could have all your favorite breakfast foods in one bite? Imagine the fluffy comfort of biscuits, the creamy goodness of sausage gravy, and the savory toppings of a breakfast feast—together, on a pizza. Sounds like a dream, right? Well, it’s time to turn that dream into a delicious reality. This Biscuits and Sausage Gravy Breakfast Pizza will not only satisfy your taste buds but also become a weekend breakfast tradition in your home.

Overview

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This recipe is perfect for those mornings when you want something indulgent, hearty, and comforting. Unlike a typical pizza, this one starts with a biscuit crust instead of traditional dough, then gets topped with rich sausage gravy, scrambled eggs, melty cheese, and your favorite breakfast toppings.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Difficulty Level: Easy to Moderate
• Servings: 6–8 slices

It’s beginner-friendly and doesn’t require professional chef skills—just a love for breakfast and a little time in the kitchen.

Essential Ingredients

Here’s what you’ll need to make your Biscuits and Sausage Gravy Breakfast Pizza:

For the Biscuit Crust

• 2 cups all-purpose flour (or use self-rising for an even fluffier crust)
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup cold unsalted butter, cubed
• ¾ cup buttermilk (or milk + 1 teaspoon vinegar as a substitute)

Substitution Tip: You can use canned biscuit dough if you want to save time.

For the Sausage Gravy

• 1 pound breakfast sausage (mild or spicy, your choice)
• ¼ cup all-purpose flour
• 2 cups whole milk (or 1½ cups milk + ½ cup cream for a richer sauce)
• Salt and black pepper to taste

Variation Tip: Turkey sausage or plant-based sausage can be used for a lighter version.

For the Toppings

• 4 large eggs, scrambled and lightly seasoned
• 1½ cups shredded cheddar cheese (or a cheddar/Monterey Jack blend)
• ½ cup chopped cooked bacon or ham (optional)
• Fresh parsley or green onions for garnish

Step-by-Step Instructions

1. Prepare the Biscuit Crust

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine flour, baking powder, and salt.
3. Cut in the butter using a pastry cutter or fork until the mixture looks like coarse crumbs.
4. Pour in the buttermilk and stir until a soft dough forms.
5. Roll out the dough on a floured surface into a 12-inch circle.
6. Transfer to a lightly greased pizza pan or baking sheet.
7. Bake for 8–10 minutes until it starts to set but not fully cooked. This ensures your crust stays crisp after toppings are added.

Tip: For extra flavor, brush the crust with melted butter before baking.

2. Make the Sausage Gravy

1. In a large skillet over medium heat, cook the sausage until browned and crumbled.
2. Sprinkle the flour over the sausage and stir until coated.
3. Gradually whisk in the milk, stirring constantly to prevent lumps.
4. Simmer for 5–7 minutes until thickened.
5. Season with salt and pepper to taste.

Tip: If the gravy gets too thick, add a splash of milk to loosen it up.

3. Prepare the Scrambled Eggs

1. In a bowl, whisk together eggs with a pinch of salt and pepper.
2. Heat a nonstick skillet over medium-low heat and cook until softly scrambled.
3. Remove from heat—they will finish cooking in the oven.

Tip: Avoid overcooking the eggs to keep them tender on the pizza.

Assembly

Now comes the fun part—building your breakfast pizza.

1. Spread the sausage gravy evenly over the partially baked biscuit crust.
2. Sprinkle half the cheese over the gravy.
3. Distribute scrambled eggs evenly across the pizza.
4. Add any optional toppings like bacon or ham.
5. Sprinkle the remaining cheese on top.
6. Return to the oven and bake for 10–15 minutes until the cheese is melted and bubbly.
7. Garnish with fresh parsley or green onions before slicing and serving.

Presentation Tip: Serve slices on a wooden board for a rustic breakfast feel, or cut into small squares for a brunch buffet.

Storage and Make-Ahead Tips

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Wrap slices individually and freeze for up to 1 month. Reheat in the oven at 350°F for best texture.
• Make-Ahead: You can prepare the biscuit dough, sausage gravy, and scrambled eggs the night before. Assemble and bake in the morning for a quick breakfast.

Recipe Variations

• Southwestern Style: Add diced green chilies, pepper jack cheese, and a drizzle of salsa.
• Veggie Lover’s: Swap meat for sautéed mushrooms, bell peppers, and spinach.
• Sweet & Savory: Add a light drizzle of maple syrup over the finished pizza for a sweet touch.
• Extra Protein: Top with sliced grilled chicken or crumbled turkey sausage.

Health Benefits

While this recipe leans toward indulgence, you can make it healthier:

• Use whole wheat flour for the crust.
• Swap regular sausage for lean turkey sausage.
• Use reduced-fat cheese.
• Add extra vegetables for vitamins and fiber.

Conclusion

If you’ve ever struggled to choose between biscuits and gravy or a hearty breakfast pizza, now you don’t have to. This Biscuits and Sausage Gravy Breakfast Pizza brings the best of both worlds together. It’s cozy, flavorful, and endlessly customizable—perfect for weekend mornings, brunch parties, or even breakfast-for-dinner nights. Don’t be afraid to experiment with your favorite toppings and flavor twists.

FAQs

Q: Can I use canned biscuits for the crust?
Yes, canned biscuits work well and save time. Press them into a pan to form a crust.

Q: Can I make the gravy ahead of time?
Absolutely. Store it in the fridge for up to 2 days and reheat before assembling.

Q: Is this recipe kid-friendly?
Yes! Kids love the biscuit base and cheesy toppings. Just use mild sausage to keep it family-friendly.

Q: Can I make it vegetarian?
Yes. Use plant-based sausage and add vegetables instead of meat toppings.

Q: How can I make it spicy?
Use hot breakfast sausage, pepper jack cheese, and a sprinkle of red pepper flakes.