Name: Sausage Gravy Breakfast Pizza
Prep time: 15 min
Cook time: PT-488570H59M21S
Total time: 40 min
Cuisine: American
Ingredients: 2 packages crescent rolls; 1 package cooked sausage crumbles (Jimmy Dean recommended); 1 envelope country gravy mix; 6 eggs; 2 tbsp milk; ½ tsp salt; ¼ tsp black pepper; 1 tbsp butter; 8 oz shredded cheddar cheese; 4 oz shredded pepper Jack cheese

Why You’ll Love This Recipe

Here’s why this breakfast pizza always makes it onto my table:

The crescent roll crust bakes up buttery and flaky without any fuss.
Sausage gravy gives it rich, savory flavor and makes it feel indulgent.
Scrambled eggs add fluffiness and make it a complete breakfast in one bite.
A double layer of cheddar and pepper Jack cheese takes it over the top.
It feeds a crowd and looks impressive, but it’s surprisingly easy to put together.

Ingredients

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

Pizza base

2 packages crescent rolls

Sausage gravy

1 package cooked sausage crumbles (I like Jimmy Dean)
1 envelope country gravy mix

Scrambled eggs

6 eggs
2 tablespoons milk
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon butter

Cheese topping

8 oz shredded cheddar cheese
4 oz shredded pepper Jack cheese

Directions

Bake the crust: I preheat the oven to 375°F, grease a round pizza pan, and arrange the crescent roll triangles in a circle, pressing the seams to seal into a crust. I bake for 11–13 minutes until golden.
Make the gravy: While the crust bakes, I prepare the gravy mix according to the package directions. I stir in the cooked sausage crumbles and keep it warm.
Scramble the eggs: In a bowl, I whisk together the eggs, milk, salt, and pepper. I melt butter in a skillet and cook the eggs until they’re just set but still a little creamy—they’ll finish in the oven.
Assemble the pizza: I spread the sausage gravy evenly over the baked crust, add the scrambled eggs, and sprinkle both cheeses generously over the top.
Finish baking: I return the pizza to the oven for 5–10 minutes, until the cheese is melted, bubbly, and golden, and the eggs are fully set. I let it rest a few minutes before slicing.

Servings and Timing

Yield: About 8 slices
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Spicy kick: I swap in hot sausage or add a pinch of red pepper flakes.
Veggie-loaded: I toss in sautéed peppers, onions, or spinach with the eggs.
Different cheeses: Mozzarella, Monterey Jack, or Colby work well in place of cheddar and pepper Jack.
Biscuits instead of crescent rolls: For a Southern twist, I press biscuit dough into the pan for the crust.
Make it mini: I use muffin tins with crescent dough circles for individual breakfast pizzas.

Storage/Reheating

Refrigerator: Leftovers keep in an airtight container for up to 3 days.
Freezer: I freeze slices wrapped tightly for up to 1 month.
Reheating: I reheat in the oven at 350°F until warmed through, or in the microwave for a quick fix (though the crust is crispier from the oven).

FAQs

Can I make this ahead of time?

Yes! I often bake the crust and prepare the sausage gravy and eggs the night before. In the morning, I just assemble and bake until hot and bubbly.

Can I use homemade gravy?

Absolutely. A scratch-made sausage gravy with flour, butter, and milk is fantastic here if I have time.

Do I need to pre-bake the crescent crust?

Yes, pre-baking is essential to keep the crust from getting soggy under the gravy and eggs.

Can I make this without sausage?

Sure. I’ve made it vegetarian with sautéed mushrooms and spinach instead of sausage.

How do I keep the eggs from drying out?

I stop cooking them when they’re still slightly creamy. They finish cooking in the oven and stay fluffy that way.

Conclusion

Sausage gravy breakfast pizza is the kind of dish that makes mornings feel extra special. With layers of flaky crust, creamy gravy, fluffy eggs, and melted cheese, it’s hearty enough for brunch but simple enough for a weekend breakfast. Once I started making this, it quickly became a family favorite—there’s never a crumb left.