Biscuits and Sausage Gravy Pizza

Biscuits and Sausage Gravy Breakfast Pizza brings together the homey richness of biscuits and gravy with the irresistible charm of a cheesy breakfast pizza. It is loaded with creamy sausage gravy, fluffy scrambled eggs, and a big handful of melty cheddar. This is the kind of dish that makes a slow Sunday morning feel extra special or gives you a reason to invite friends over for brunch.

The first time I tried this mashup was for a friendsgiving-style brunch where everyone showed up hungry. Let’s just say there were no leftovers and everyone asked for the recipe.

Ingredients

• Breakfast sausage: in one-pound package gives the gravy its signature savoriness and a little spice if you use a hot variety
• All-purpose flour: thickens the gravy for that silky texture
• Whole milk: or any milk with a bit of fat creates a rich and creamy gravy be sure it is fresh for the best flavor
• Ground black pepper: adds just the right amount of kick use freshly cracked for the most aroma
• Olive oil: is optional for brushing the crust and adds a hint of flavor while keeping the edges crisp
• Pre-baked pizza crust: in a twelve-inch size makes assembly a breeze look for a golden and sturdy crust that can hold up under hearty toppings
• Cooking spray: helps eggs release easily from the skillet for a fluffy result
• Eggs: six large ones create a substantial scrambled-egg layer use free-range for richer flavor if possible
• Milk (for the eggs): makes them tender and helps them cook creamy
• Shredded cheddar cheese: brings sharpness and melt look for freshly grated or your favorite blend for extra gooeyness

Step-by-Step Instructions

Prepare the Sausage Gravy:

Start by setting a large skillet over medium heat and adding the breakfast sausage Use a sturdy spoon to break up the sausage as it cooks and keep stirring regularly until every bit is browned with no pink visible Usually this takes five to seven minutes Make sure to drain away any extra fat so the gravy is not greasy Once the sausage is browned sprinkle the flour directly over top and stir vigorously to coat every crumble The flour needs to disappear completely before you move on Pour the milk in slowly while stirring non stop This prevents lumps and makes sure the thickening happens evenly Keep the skillet on medium heat and stir until the gravy gently bubbles and thickens stirring occasionally This should take around ten minutes Season generously with black pepper taste and add more if you want it a little spicy Then turn off the heat and set it aside

Set up the Pizza Base:

Heat your oven to four hundred degrees Fahrenheit Set a pre-baked pizza crust onto a baking sheet Brush the top lightly with olive oil if you want extra flavor and crunch Spread about half of the sausage gravy onto the pizza crust creating a nice even layer to cover every edge

Cook the Eggs:

Spray a large nonstick skillet with cooking spray and warm over medium-high heat In a mixing bowl beat together the eggs and the milk until totally smooth Pour this mixture into the skillet and let it sit for a moment until the edges start to set With a spatula stir gently from the outside in folding the eggs until all are just cooked through but still creamy This should take only about five minutes Remove from the heat promptly so the eggs stay soft

Assemble the Pizza:

With a large spoon arrange the scrambled eggs evenly over the layer of sausage gravy Try to get an even distribution so every bite has both Scatter the shredded cheddar cheese generously over top covering all the eggs to guarantee good melt and flavor

Bake the Pizza:

Slide the assembled pizza into your hot oven Bake for ten to fifteen minutes Watch for the cheese to melt into bubbly pools and the edge of the crust to turn deep golden

Serve:

Let the pizza rest for a couple minutes after baking This makes it much easier to slice Serve hot while the cheese is still stretchy and gooey with a side of hot sauce or chopped green onions if you like

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Cheddar cheese is my favorite part because of the way it pulls into those golden strings after baking Nothing brings back weekend mornings at home like that cheesy stretch-and-pull moment Everyone grabs a slice and waits for that first melty bite

Storage and Reheating

Keep any leftovers wrapped tightly in foil or sealed in an airtight container in the refrigerator for up to three days When you want to reheat set the slices on a baking sheet and pop them in a three hundred fifty degree oven for about six to eight minutes This keeps the crust crisp Avoid microwaving if you can because it tends to soften the crust

Easy Ingredient Swaps

If you are out of breakfast sausage try turkey sausage or even plant-based sausage patties for a lighter twist Mozzarella or Monterey Jack can substitute for cheddar in a pinch For a gluten-free version look for a gluten-free pizza crust and swap in a gluten-free flour blend for the gravy thickener

Smart Serving Ideas

This pizza is delicious on its own but even better with a fresh fruit salad or roasted breakfast potatoes For added color and crunch top slices with a sprinkle of chopped parsley or chives before serving If you are feeling spicy a dash of hot sauce or red pepper flakes really wakes things up

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The Southern-Inspired Roots

Biscuits and gravy are a Southern staple passed down from many generations Turning these flavors into a breakfast pizza lets you enjoy all that comfort in a new form My family always loved Sunday morning biscuits and gravy so the first time I served it pizza-style it was a surprise hit with all ages

Frequently Asked Questions

→ What type of sausage works best?

Mild or spicy breakfast sausage both work well; choose based on your heat preference for the gravy.

→ Can I prepare the gravy ahead of time?

Yes, you can make the gravy a day ahead and store it refrigerated. Reheat gently before assembling the pizza.

→ How do I keep eggs soft and fluffy?

Cook scrambled eggs just until set over medium heat to prevent them from drying out in the oven.

→ What toppings can I add for extra flavor?

Try sliced green onions, chives, or a dash of hot sauce for added zest and freshness before serving.

→ Can I substitute the cheese?

Cheddar is classic, but Monterey Jack or a blend of cheeses also melts beautifully and complements the flavors.

→ Is homemade dough necessary?

No, a pre-baked crust or store-bought dough saves time; just be sure to bake it before adding toppings.