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Close-up of the ingredients for Sausage Gravy Breakfast Pizza including biscuit dough, country gravy, sausage, eggs, and cheese.

The Ultimate Sausage Gravy Breakfast Pizza

This Sausage Gravy Breakfast Pizza features a thick, golden-brown baked biscuit crust, creamy peppered country gravy, crumbled sausage, soft scrambled eggs, and melted cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Breakfast, Brunch
Cuisine: American, Southern
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tube (16.3 oz) refrigerated jumbo flaky biscuit dough Pressed together to form the crust.
  • 1 lb pork breakfast sausage Seared and crumbled.
  • 2 tbsp unsalted butter Used for the gravy roux.
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 tsp coarse black pepper
  • 1/2 tsp kosher salt
  • 4 large eggs Soft scrambled.
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded low-moisture mozzarella cheese
  • 1/4 cup fresh green onions Finely chopped for garnish.

Equipment

  • 1 Round Metal Pizza Pan 12-inch size recommended.
  • 1 Large Cast-Iron Skillet For browning sausage and making gravy.

Method
 

Preparation & Cooking
  1. Preheat oven to 375°F (190°C). Arrange refrigerated biscuits on a greased 12-inch round metal pizza pan. Press seams together to form a uniform crust. Par-bake for 8-10 minutes until lightly golden-brown.
  2. In a large skillet over medium-high heat, cook the 1 lb (450g) of breakfast sausage for 6-8 minutes until deeply browned and crumbly. Remove the meat with a slotted spoon, leaving the fat in the skillet.
  3. Melt the 2 tbsp (30g) of butter into the reserved sausage fat. Whisk in the 1/4 cup (30g) of flour and cook for 1-2 minutes. Gradually whisk in the 2 cups (475ml) of milk, simmering until a thick creamy white gravy forms. Season with black pepper and salt.
  4. Whisk the 4 large eggs. In a separate non-stick pan, gently scramble them over medium-low heat for 2-3 minutes until soft and slightly underdone.
  5. Spread the warm gravy over the par-baked biscuit crust. Top evenly with the cooked sausage, soft scrambled eggs, and the shredded cheddar and mozzarella cheeses.
  6. Bake for 10-12 minutes until the cheese is beautifully bubbly and melted. Let cool for 3-5 minutes, garnish with chopped green onions, slice, and serve.

Notes

Tip 1. Par-baking the biscuit crust prevents it from getting soggy under the gravy.
Tip 2. Keep the scrambled eggs slightly soft and underdone on the stove; they will finish cooking perfectly in the oven.