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Start your day with this hearty biscuit and sausage gravy pizza that’s packed with comfort. The biscuit crust stays soft but strong enough to hold creamy sausage gravy, gooey cheese, and perfectly tender eggs.
I made this dish on a whim for brunch and it quickly became a house favorite. Every bite feels like a warm, delicious hug that’s both comforting and exciting.
What You Need
- One tube of biscuit dough: this forms a tender but sturdy crust—choose a flaky kind for the best crust
- One pound sausage: crumble it up for juicy flavor—pork or turkey both work well
- Half a cup chopped onion: adds a touch of sweetness—pick ones that are firm and fresh
- Two minced garlic cloves: bring a nice warm aroma—fresh is best
- One cup shredded sharp cheddar: gives a punch of tang and melts nicely, freshly grated is ideal
- Half a cup shredded mozzarella: adds creamy stretchiness
- Half a cup milk: helps thicken the gravy—whole milk makes it rich and smooth
- Quarter cup all-purpose flour: thickens the gravy—fresh flour keeps it smooth
- One cup sausage gravy: homemade or store-bought, home-cooked tastes fresher but store saves time
- Two large eggs: cracked on top for a creamy finish—farm fresh eggs are great
- Salt and pepper: to bring all the flavors together
- Fresh parsley: as a garnish, adds a burst of color and fresh herb flavor
Step-by-Step Cooking Directions
- Shape The Crust
- Turn your oven on to 375 degrees Fahrenheit and lightly grease a 12-inch pizza pan. Roll out the biscuit dough on a floured surface till it fits the pan, pressing some dough up around the edges to hold the toppings in place.
- Cook Sausage
- Brown the crumbled sausage in a skillet over medium heat for 5 to 7 minutes until no pink is left. Take the meat out and keep the tasty drippings in the pan.
- Whip Up The Gravy
- Add diced onion and garlic to the same skillet and cook gently for 2-3 minutes until the onions soften and smell great. Sprinkle in flour evenly and stir for another minute to get rid of the raw taste. Slowly whisk in milk and keep stirring until the gravy thickens, about 2-3 minutes. Mix the sausage back in and season with salt and pepper to taste.
- Put It Together
- Slather the sausage gravy all over the biscuit crust. Sprinkle the cheddar and mozzarella on top evenly. Carefully crack the eggs on the pizza, spacing them comfortably so they cook well.
- Bake And Serve
- Pop the pizza in the oven for about 20-25 minutes. Look for a golden crust, bubbling cheese, and eggs set with soft yolks inside. Let it sit for a few minutes before slicing. Finish with fresh parsley for flavor and a pop of color.
I enjoy how easy and decadent this dish feels. One Sunday morning, I cooked it for a sleepy bunch and loved watching their smiles as they took that first hearty bite. The smell alone fills your kitchen with warm vibes.
How To Store Leftovers
Keep leftover slices sealed in a container in the fridge to stop the biscuit crust from drying out. Warm them up gently in a toaster oven or regular oven to bring back the crispiness. Extra sausage gravy can be tucked away in a jar for up to three days—awesome over biscuits or mashed potatoes. For freezing, wrap the whole pizza tight in plastic and foil. Thaw it in the fridge overnight before reheating so it tastes fresh.
Swap Out Ingredients
Try swapping the breakfast sausage with spicy Italian or a plant-based sausage for a new flavor twist. For cheesier bites, add pepper jack or gouda with the cheddar and mozzarella. Toss in sautéed mushrooms, bell peppers, or caramelized onions for more veggies and sweetness.
What Goes Well With It
This pizza goes great with a crisp green salad dressed in a lemon vinaigrette for freshness. A glass of cold orange juice or iced coffee pairs perfectly with all the creamy, savory flavors. You can also add a dollop of sour cream or a splash of hot sauce for some extra kick.
This breakfast pizza is a fun mash-up of two loved comfort foods that makes every bite a joy. It’s an all-in-one dish that fills your kitchen with awesome smells and big smiles.
Frequently Asked Cooking Questions
- → What’s the best way to make the biscuit crust?
Press chilled biscuit dough into a greased pizza pan on a floured surface, making sure it lines the bottom and sides to hold the toppings.
- → Is it easy to cook the sausage gravy from scratch?
Definitely! Brown sausage with garlic and onions, then stir in flour and milk slowly to get a smooth thick gravy before adding your seasonings.
- → How do I cook the eggs on top just right?
Right before baking, crack eggs all over the pizza and bake until egg whites are set but yolks still jiggle a bit for that perfect texture.
- → Can I swap out some cheese kinds instead of cheddar or mozzarella?
For sure! Try other melty cheeses like gouda or Monterey Jack if you want something different.
- → Any tricks for getting a crispier biscuit crust?
Bake the biscuit dough alone for around 5 to 7 minutes first. This helps it firm up and get nice and crispy once the toppings go on.