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Dig into this loaded Biscuits and Sausage Gravy Breakfast Pizza for a slice of Southern fun. You get all the cozy biscuit-and-gravy goodness with a chewy crust that’s perfect for breakfast, brunch, or even when you want breakfast for dinner. It’s a friendly spin on Southern comfort.
When I first put this pizza out for our family holiday brunch, everyone was giggling because it was gone before I even finished setting the table. Now I whip it up to lure tired teens out of bed on lazy Sundays.
Tasty Ingredients
- Crispy fried onions: toss these on last for awesome crunch. Try a couple first to make sure they’re perfectly crisp
- Pre-baked pizza crust: gives you a sturdy base and shaves off loads of time. Check for a nice golden tint and no big cracks
- All-purpose flour: helps make the gravy thick and creamy. Give it a sniff to check freshness
- Cooking spray and olive oil (if you want): lets you cook without sticking and adds a little shine and flavor
- Large eggs: make a fluffy, rich layer. Super yellow yolks taste even better
- Breakfast sausage crumbles: bring all those comforting, hearty flavors. A spicy sausage adds some pop
- Milk: smooths out the sauce and eggs. Whole milk makes it extra rich but any kind works
- Shredded Cheddar cheese: melts perfectly. Sharp is punchier, but go with what you’ve got
Simple Steps to Make It
- Finishing Touches:
- Right before you hand out slices, heap the crispy onions over the pizza. Chop it up and serve warm for best flavor
- Time to Bake:
- Bake on the middle rack for about ten to fifteen minutes until the cheese bubbles and the outer crust looks golden and crisp. That’s when you know it’s ready
- Build Your Pizza:
- Set the scrambled eggs over the sausage gravy layer. Sprinkle Cheddar everywhere for that stretchy cheese pull
- Step Up the Crust:
- Heat your oven to four hundred degrees. Get your crust onto a baking tray. Brush a bit of olive oil around if you’re after a deeper color
- Egg Prep:
- Whisk eggs and a little milk till they’re light and bubbly. Spray your pan, pour in the eggs, and scramble gently on medium till just barely set. Keep them a tad soft—they cook more in the oven
- Sausage Gravy Time:
- Brown sausage in a big pan over medium, breaking it up small. When browned, check for too much grease and drain if needed. Sprinkle the flour, stirring till it vanishes. Splash in the milk, bit by bit, letting it soak up each time as you stir nonstop. Cook another ten minutes or so till you get a nice thick sauce. Add lots of cracked black pepper and taste it. Move aside for now
- Spread Gravy:
- Ladle about half that sausage gravy all the way to the crust’s edge. Every slice should get some
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Don’t Miss This
- Awesome choice for sharing at brunch bashes
- Stays yummy if you heat up leftovers
- Slice it up and freeze—works great for meal prep
That first taste of the sausage gravy always brings back camping with my family, when basic breakfast seemed fancy outside. I swear, nothing beats Cheddar for this—it sinks into the corners and makes every forkful so good.
Leftover Storage
Pop any pizza slices in a tight-lid container and keep ’em chilled for three days max. To warm them up, bake at three-fifty so the crust gets crispy again and the cheese turns melty. For freezing, cool completely, wrap with plastic, then foil, and freeze for up to a month.
Swap-Yours
No sausage? Use cooked ground turkey or chicken and sprinkle on some sage for flavor. Out of Cheddar? Grab any shredded cheese mix you like. Oat, soy or almond milk will work for gravy, but it might taste a bit different.
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How to Serve
This pizza stands up on its own, but it’s awesome with a bowl of fruit salad or a cold glass of orange juice. Want to dress it up? Drizzle hot sauce or sprinkle chopped chives over each slice.
Fun Background
Southern kitchens love their biscuits and gravy and diners everywhere do breakfast pizza. Mixing them gives you a playful and nostalgic meal. Pull this out if you’re hosting for the holidays or craving a fresh twist on your usual weekend plans.
Common Recipe Questions
- → How about using your own pizza dough?
Go for it! Just bake your homemade dough until it starts to turn golden before you pile on the toppings. That way, you get a crispier bottom.
- → What's the best sausage to go for?
Breakfast sausage has that perfect, mellow taste. Feel like mixing it up? Try spicy or maple sausage and see what you like best.
- → Can you prep this in advance?
Sure, whip up the gravy and scramble those eggs ahead of time. Put it all together at the last minute so your pizza doesn't get soggy.
- → Any cool topping ideas?
Definitely. Throw on a handful of crispy bacon, sprinkle some chives or green onions, or add a dash of hot sauce to kick things up.
- → What's the best way to store leftovers?
Pop cold slices in a sealed container and keep them in the fridge—they're good for about two days. When you're ready, reheat in the oven to get that crunch back.