Sausage Gravy Biscuit Pizza

In my Southern upbringing, nothing beat those weekend mornings filled with amazing food. The aroma of hot sausage cooking and soft, buttery biscuits wafting through our kitchen made lasting family memories. This breakfast pizza with sausage gravy and biscuits brings all those Southern breakfast vibes together in one amazing dish, taking a treasured classic and turning it into something new you can enjoy anytime.

This breakfast pizza isn't just food—it's a whole taste adventure that combines the greatest elements of two beloved meals. The thick, velvety sausage gravy works instead of regular pizza sauce, building a tasty foundation that works beautifully with the soft biscuit base.

Key Ingredients and Shopping Advice

• Refrigerated Biscuits: 2 cans of Grands biscuits make your ideal pizza base
• Breakfast Sausage: Go with mild, hot, or even turkey sausage based on what you like
• Milk: For the creamiest sauce, grab whole milk, though 2% works fine too
• Eggs: 5 large eggs, mixed with cream for extra fluffiness
• Cheese: Try mixing cheddar, Monterey Jack, or mozzarella for the best melt
• Seasonings: Basic salt and pepper let the sausage gravy's flavor stand out

Step-by-Step Cooking Guide

1. Get the Crust Ready: Set your oven to 350°F. Take the refrigerated biscuits, split them apart and place them on a lightly oiled pizza pan or baking sheet. Push them together to make one solid crust with a small edge around the outside.
2. Give the Crust a Head Start: Put the biscuit base in the oven for 8-10 minutes until it starts to set but isn't fully cooked. This helps keep it from getting soggy later.
3. Cook Up the Gravy: While your crust bakes, cook 1 pound of breakfast sausage in a big skillet, breaking it into small pieces as it browns. Once it's cooked, toss 1/4 cup of flour over the meat and mix it in. Pour in 3-4 cups of milk gradually, stirring all the time to avoid lumps. Let it bubble until it thickens, about 5-7 minutes. Add salt, pepper, and maybe some garlic powder or a few drops of hot sauce if you want.
4. Fix the Eggs: In another pan, scramble 5 eggs with 1/4 cup of cream or milk until they're almost done but still a bit wet. They'll finish cooking in the oven.
5. Build Your Pizza: Spread your scrambled eggs across the partly-baked crust. Top with big spoonfuls of sausage gravy, spreading it out but keeping some texture.
6. Add the Cheese: Sprinkle 2 cups of shredded cheese all over your pizza, making sure to cover both the eggs and gravy completely.
7. Bake Until Done: Put the pizza back in the oven for 15-20 minutes until the cheese melts completely and starts to brown at the edges.
8. Let it Cool Slightly: Give the pizza 3-5 minutes to rest before cutting. This helps everything set and makes cleaner slices.
9. Add Final Touches: If you want, sprinkle on some sliced green onions, fresh black pepper, or a drizzle of hot sauce before serving warm.

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I found out how crucial that first baking step is when my first try came out all doughy in the middle. Now I always give the biscuit crust some time alone in the oven before adding all those hearty toppings.

Fantastic for Company

This breakfast pizza has become what I always make when friends come over for brunch. I set up a make-your-own station with pre-cooked toppings like bacon bits, cooked mushrooms, and chopped peppers. Everyone can customize their slice while I work on multiple crusts. People love this hands-on approach and it always gets everyone talking and enjoying themselves.

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Quick Dinner Option

When weeknights get crazy but we're craving breakfast food, I take some shortcuts without losing flavor. Already-cooked sausage pieces, gravy from the store (jazzed up with some fresh herbs), and pre-shredded cheese cut my prep time way down. The whole thing comes together in less than 30 minutes, so it works even on those super busy nights when you need something comforting.

Leftover Magic

This dish is super flexible when it comes to leftovers too. Cold breakfast pizza makes an awesome starting point for eggs benedict the next day - just add a poached egg and some hollandaise on top. For lunch, try having a slice with some lightly dressed greens for a balanced meal. These different ways to use leftovers keep things interesting and show how adaptable this dish really is.

Changing With the Seasons

You can easily update this breakfast pizza based on the time of year. During summer, try adding garden-fresh tomatoes and basil on top. Fall is perfect for gravy with sage and maybe some apple-wood smoked bacon. In winter, roasted garlic and rosemary work beautifully, while spring calls for asparagus tips and fresh chives. These small changes keep a reliable recipe feeling fresh all year long.

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Closing Thoughts

This Biscuits and Sausage Gravy Breakfast Pizza has turned into my family's favorite dish. It connects old-school Southern comfort cooking with fresh culinary ideas, making it just right for both folks who love traditional foods and those wanting something different and exciting. The mix of hot and cold, smooth and crispy, savory and rich creates a truly unforgettable meal that hits all the right spots.

Frequently Asked Questions

→ Can I make the biscuit crust from scratch?

Of course! Either make it from scratch or grab ready-to-use biscuit dough.

→ Any tips to make it healthier?

Swap in turkey sausage and opt for lower-fat milk to lighten it up.

→ Can I prep this the day before?

Sure! Keep the parts separate, then put it together right before cooking.

→ What extra toppings would you suggest?

Try some crispy bacon, sliced mushrooms, onions, spinach, or shredded mixed cheese.

→ What’s the best way to store it?

Pop leftovers in a sealed container in the fridge for up to two days. Reheat in the oven for a crispy finish.