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This morning pizza piles creamy sausage gravy, fluffy eggs, and melty cheddar on a crisp crust. You're getting all the cozy vibes from biscuits and gravy but in a fun pizza slice. It's perfect when you want to treat yourself on a lazy weekend or get everyone together for a laid-back brunch.
The first time I made this mashup, it was for a big brunch with friends. Everyone left stuffed and kept asking me how I made it. Not a crumb was left!
Tasty Ingredients
- Pre-baked pizza crust: get one around twelve inches wide so there's enough room for all the toppings plus it won't get soggy
- Breakfast sausage: one pound gives that bold taste and, if you pick the spicy kind, you'll get a bit of heat
- Olive oil: optional but brushing some on boosts the flavor and gives crispier edges
- Cooking spray: makes sure the eggs don't stick so cleanup's a breeze
- Ground black pepper: provides plenty of aroma and kick go fresh grind for maximum flavor
- Whole milk: or really any milk with fat will make the gravy extra smooth and rich just be sure it’s fresh
- All-purpose flour: tosses right into the pan to thicken up the sausage gravy give it a little body
- Eggs: grab six big ones they'll cook into a generous layer use cage-free for a tastier bite
- Milk (for the eggs): splash this in and your eggs come out extra fluffy and creamy
- Shredded cheddar cheese: go for sharp for extra punch or mix in your favorites for major melt you can grate your own or use what’s in the fridge
Easy Step-by-Step Guide
- Start with the Sausage Gravy:
- Drop the sausage into a big pan over medium and break it all up with your spatula. Keep flipping it until the pink’s totally gone and every piece is golden. Drain off any fat so it won’t be greasy. Sprinkle flour over the sausage and stir it really well. Make sure it disappears. Now pour in your milk slowly and keep stirring so nothing gets lumpy. Let things bubble on medium and stir once in a while till you see it thicken up—about ten minutes. Toss in black pepper to taste, then pull it off the heat and leave it for now.
- Get the Pizza Crust Ready:
- Flip your oven on to four hundred degrees F. Place your crust on a baking tray. Swipe on some olive oil if you want crunch. Spread half the sausage gravy all around, right out to the crust.
- Quick Eggs:
- Spray a wide nonstick pan well and get it hot over medium-high. In a bowl, whisk eggs and milk until totally blended. Pour them into the hot pan and let them sit until the edges look set. Using your spatula, gently push from the edges to center and keep folding just until they’re barely cooked and still creamy. Move them off the heat so they don’t overdo it.
- Put It All Together:
- Spoon out your scrambled eggs evenly on the sausage gravy. Make sure it’s spread to every slice. Scatter plenty of shredded cheese all over so each bite is extra gooey.
- Into the Oven:
- Pop the whole thing into your hot oven and bake for ten to fifteen minutes. Keep an eye on it—the cheese should melt and bubble and the crust should turn golden brown at the edges.
- Slice and Enjoy:
- Let it hang out on the counter for a couple minutes, makes slicing cleaner. Serve while it’s piping hot and the cheese is still stretchy. Got hot sauce or green onions? Toss some on!
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I always love the cheddar part best—once it’s baked, those cheesy strands stretch so far! Biting into melty cheese gives me all the cozy weekend feels. Everyone’s grabbing for the stringiest piece at my house.
Storing and Warming Up
Any extras? Wrap them up tight or seal in a container. They’ll last three days in the fridge. To warm up, put slices right onto a baking sheet and reheat at three fifty for six to eight minutes so the crust stays crispy. Skip the microwave so you don’t get soggy crust.
Simple Swaps
Out of pork sausage? Grab turkey sausage or even plant-based ones instead. Cheddar missing? Use mozzarella or Monterey Jack for stretchy cheese. Need it gluten-free? Pick a gluten-free crust and swap the gravy flour for a blend made without wheat.
Fun Ways To Serve
This is great straight up, but add some fruit salad or roasted potatoes for a bigger meal. Try sprinkling on some fresh herbs like chives or parsley right before digging in. Like some heat? Shake on some chili flakes or a bit of hot sauce.
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Southern Comfort Story
Biscuits and gravy are big-time Southern comfort food—just something generations have grown up with. Putting all those flavors onto a pizza crust? That was my way to bring a little tradition into modern mornings. The first time my family tried it, they were instantly hooked!
Common Recipe Questions
- → Can I use any kind of sausage?
Grab your favorite! If you want a kick, go spicy. If not, mild breakfast sausage is just as tasty for the gravy.
- → Is it okay to whip up the gravy the day before?
You sure can. Chill it overnight in the fridge and just warm it up gently before you build your pizza.
- → How do I make super fluffy eggs?
Cook the scrambled eggs just till they're not runny. Medium heat does the trick so they don't dry out in the oven.
- → What else tastes great on top?
Sliced green onions or chives add a fresh kick. Want more heat? Splash on some hot sauce before you dig in.
- → Do I have to use cheddar?
Cheddar melts well, but Monterey Jack or any cheese combo you love will get bubbly and gooey too.
- → Do I need to make my own crust?
Not at all! Store-bought dough or a baked pizza base saves time. Just bake it before adding the toppings for crunch.