Sausage Gravy Breakfast Pizza Recipe

If you dream of having breakfast pizza for every meal, this Sausage Gravy Breakfast Pizza will be your new go-to obsession! It’s a true crowd-pleaser—crispy-chewy crust, creamy homemade sausage gravy, fluffy scrambled eggs, and golden cheddar all baked together for a comfort food mashup that’s pure morning magic.

this Recipe

Ingredients You’ll Need

This Sausage Gravy Breakfast Pizza relies on just a handful of simple but essential ingredients. Each one plays a role: from the golden, tender crust to the rich, creamy gravy, and melty cheddar that brings it all together in every mouthwatering slice.

• Pillsbury classic pizza crust: A quick, foolproof shortcut for a soft yet crisp base that stands up to all those toppings.
• Breakfast sausage (1 pound): Provides plenty of savoriness and a hint of spice—mild or spicy, choose your favorite!
• Butter (for gravy and eggs): Adds richness to both gravy and scrambled eggs, giving everything a luscious finish.
• All purpose flour (¼ cup): Helps thicken the sausage gravy to that perfect, spoonable consistency.
• Whole milk (2 cups): Brings creaminess to the gravy—whole milk is key for that velvety texture.
• Garlic powder (½ tsp): Boosts savory flavor in the gravy; just enough to wake up the dish.
• Black pepper (½ tsp): Delivers a gentle kick in the gravy for classic breakfast sausage vibes.
• Slap Ya Mama seasoning (½ tsp): Adds Cajun warmth and personality. Use less or substitute regular seasoned salt to tame the heat.
• Eggs (12, whisked): Fluffy scrambled eggs give the pizza extra heartiness and protein—because more is more at brunch!
• Sharp cheddar cheese (1 ½ cups): For gooey, melty, tangy topping—don’t skimp on the cheese.
• Melted butter (1 tbsp): Brushed onto the crust for glossy, golden, bakery-style edges.

Variations

The beauty of Sausage Gravy Breakfast Pizza is how easy it is to make it your own—switch up the cheese, sneak in veggies, or make it extra spicy! This is one of those dishes you’ll want to riff on using whatever you have or what your crowd loves.

• Add Veggies: Scatter sautéed mushrooms, onions, or bell peppers between the eggs and cheese for more color and flavor.
• Switch Up the Cheese: Try pepper jack for a kick, mozzarella for gooeyness, or a combo of whatever’s in your fridge.
• Use Biscuits as Crust: Press biscuit dough into a baking pan for a more Southern-style breakfast base.
• Make It Vegetarian: Use plant-based sausage and veggie gravy for a meatless twist that still packs tons of flavor.

How to Make Sausage Gravy Breakfast Pizza

Step 1: Pre-Bake the Pizza Crust

Preheat your oven to 400°F and line a baking sheet with parchment paper for easy removal and super-simple cleanup. Unroll the Pillsbury pizza dough and gently stretch it into a rectangle, fitting it to the pan. Pop it in the oven for 10 minutes—this helps the crust stay sturdy so it can handle all that hearty topping later on.

Step 2: Make the Sausage Gravy

In a large skillet, brown the breakfast sausage over medium heat, breaking it up into small pieces as you go. Once cooked through, drain any excess grease, then stir the butter into the hot sausage until fully melted. Sprinkle the flour over the sausage and cook, stirring, for a few minutes to banish any raw flour taste. Gradually pour in the milk and add all the seasonings, stirring constantly until you have a thick, creamy, totally irresistible sausage gravy. Transfer the gravy to a bowl and set aside—try not to sneak too many tastes!

Step 3: Scramble the Eggs

Using the same pan (no need to fuss with extra dishes), melt a tablespoon of butter over medium-low heat. Pour in the whisked eggs and gently scramble until they’re softly set but still just underdone—they’ll finish cooking on the pizza. That soft texture is the secret to eggs that don’t dry out in the oven.

Step 4: Assemble & Bake

Brush the baked pizza crust edges with melted butter for a glossy, golden finish. Spread the sausage gravy evenly over the crust, then pile on the scrambled eggs. Sprinkle that glorious sharp cheddar all over the top. Return the pizza to the oven and bake another 10 minutes, until the cheese is melted and bubbling and the whole kitchen smells heavenly.

Step 5: Slice, Serve & Enjoy

Let the Sausage Gravy Breakfast Pizza rest for a few minutes (if you can wait!), then slice into squares or wedges. Serve hot, and watch the smiles appear—everyone gets a dreamy, restaurant-worthy slice of breakfast bliss.

How to Serve Sausage Gravy Breakfast Pizza

Garnishes

Scatter sliced green onions, a pinch of extra black pepper, or fresh-chopped parsley over your Sausage Gravy Breakfast Pizza right before serving. These simple touches add a pop of color and bring a fresh lift to all those comforting flavors.

Side Dishes

Pair your breakfast pizza with a big bowl of mixed fruit, simple roasted potatoes, or even a crisp green salad. If it’s a special brunch, a pitcher of mimosas or some fresh-squeezed juice is always welcome on the table!

Creative Ways to Present

Cut your Sausage Gravy Breakfast Pizza into small squares for grab-and-go brunch bites, or use biscuit cutters to create adorable personal “pizza rounds” for a breakfast buffet. Serving on a wooden pizza board gives you that cozy, bistro-at-home feel!

Make Ahead and Storage

Storing Leftovers

Wrap any extra slices tightly in plastic wrap or foil and refrigerate for up to 3 days. The crust stays pleasant and the gravy remains luscious—perfect for those mornings when you need breakfast, fast!

Freezing

Let Sausage Gravy Breakfast Pizza cool completely, then wrap individual pieces in foil and place in a freezer bag. You can freeze for up to 2 months—just thaw overnight in the fridge before reheating.

Reheating

To reheat, bake the pizza in a 350°F oven for about 10–12 minutes, or until hot and melty. For extra speedy mornings, the microwave works too—just heat on 50% power in short bursts to avoid overcooking the eggs.

FAQs

Final Thoughts

There’s no better way to say “good morning” than with a big, cheesy, soulful pan of Sausage Gravy Breakfast Pizza. Give it a whirl this weekend—your family (and your brunch guests) will thank you, and you just might create a new tradition!

Print