Biscuits and Sausage Gravy Breakfast Pizza

Why You’ll Love This Recipe

I love how this recipe brings all the best parts of a classic Southern breakfast together in a fun, pizza-style format. It’s a one-pan meal that’s easy to make and even easier to enjoy. Whether I’m cooking for brunch, a weekend breakfast, or just because, this pizza always hits the spot with its rich, savory layers and flaky biscuit base.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the base and gravy:

• Refrigerated biscuit dough or homemade biscuit dough

• Breakfast sausage (pork or turkey)

• All-purpose flour

• Whole milk

• Salt and black pepper

• Butter (optional for gravy richness)

For the toppings:

• Eggs

• Milk or cream (for scrambling)

• Shredded cheddar cheese

• Shredded mozzarella (optional)

• Fresh chives or parsley (for garnish)

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a baking sheet or pizza pan.

2. I press the biscuit dough evenly across the pan to form the crust, pinching the seams together and pushing it slightly up the edges. I pre-bake it for 8–10 minutes until just lightly golden.

3. While the crust bakes, I brown the sausage in a skillet, breaking it up as it cooks. Once browned, I sprinkle in the flour and cook for 1 minute.

4. I gradually stir in the milk and cook until the gravy thickens. I season it with salt and pepper to taste.

5. In another pan, I whisk and scramble the eggs with a splash of milk until just set.

6. I spread the sausage gravy over the pre-baked crust, then layer on the scrambled eggs and shredded cheese.

7. I return the pizza to the oven and bake for 10–12 minutes until the cheese is melted and bubbly.

8. I let it cool for a few minutes before slicing and garnishing with chopped chives or parsley.

Servings and timing

This recipe serves 6–8 slices.
Preparation time: 20 minutes
Baking time: 20–22 minutes
Total time: 40–45 minutes

Variations

Sometimes I add crispy hash browns, sautéed bell peppers, or diced jalapeños for extra flavor. I’ve also swapped the gravy for a creamy cheese sauce, or added crumbled bacon for more crunch. When I want a spicy version, I use hot sausage or mix in a dash of hot sauce to the gravy.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. To reheat, I warm slices in the oven at 350°F until hot, or use a skillet for a crispier bottom. The microwave works too, but the biscuit crust softens a bit. I don’t recommend freezing it fully assembled, but individual components freeze well.

FAQs

Can I use canned gravy to save time?

Yes, but I love making it from scratch—it only takes a few minutes and tastes so much better with fresh sausage.

What’s the best biscuit dough for the crust?

I use refrigerated biscuits when I’m in a rush, but homemade biscuit dough gives the best flaky texture and flavor.

Can I make this ahead of time?

Yes, I prep the crust, gravy, and eggs ahead and assemble just before baking. It’s perfect for brunch prep.

Is this recipe kid-friendly?

Absolutely. It’s a fun twist on breakfast and always a hit with kids—especially when I let them sprinkle on the cheese.

What cheese works best?

Cheddar is my go-to, but I’ve used Monterey Jack, mozzarella, or even pepper jack for added flavor.

Conclusion

Biscuits and Sausage Gravy Breakfast Pizza is the kind of hearty, satisfying breakfast I turn to when I want to wow a crowd—or just treat myself. With flaky biscuit crust, rich gravy, and gooey cheese, every bite is packed with Southern comfort and weekend-worthy flavor.