Sausage Gravy Biscuit Pizza

Weekend mornings down South meant nothing but warmth and taste. Our kitchen was always filled with the aroma of cooking sausage and soft, fluffy biscuits. Those moments stuck with me forever. This breakfast pizza with sausage gravy and biscuits captures that Southern feeling in every mouthful, turning a classic country breakfast into something new you can enjoy anytime.

This morning pizza isn't just food—it's a taste adventure that combines the greatest elements of two beloved meals. Instead of tomato sauce, creamy sausage gravy forms a savory base that works beautifully with the soft biscuit foundation.

Key Components and Shopping Advice

• Refrigerated Biscuits: 2 tubes of Grands biscuits make your ideal pizza base
• Breakfast Sausage: Pick mild, hot, or even turkey sausage based on what you like
• Milk: Go for whole milk for the smoothest gravy, though 2% can work too
• Eggs: 5 big eggs, mixed with cream for extra fluffiness
• Cheese: Mix cheddar, Monterey Jack, or mozzarella for the best melt
• Seasonings: Just salt and pepper lets the sausage gravy's flavor shine through

Step-by-Step Cooking Guide

1. Start Your Crust: Heat your oven to 350°F. Take the refrigerated biscuits, separate them and lay them on a lightly greased pizza tray or baking sheet. Push them together to make one solid crust with a small edge around the outside.
2. Pre-Cook Your Crust: Bake the biscuit base for 8-10 minutes until it's starting to set but not fully done. This keeps it from getting soggy later.
3. Whip Up the Gravy: While your crust bakes, cook 1 pound of breakfast sausage in a big pan, breaking it up as you go. Once it's browned, throw in 1/4 cup of flour and stir it all around. Slowly pour in 3-4 cups of milk while stirring non-stop to avoid lumps. Let it bubble until thick, about 5-7 minutes. Add salt, pepper, and maybe some garlic powder or hot sauce if you want.
4. Cook Your Eggs: In another pan, scramble 5 eggs with 1/4 cup of cream or milk until they're just done but still a bit wet. They'll finish cooking in the oven.
5. Build Your Pizza: Spread your scrambled eggs over the partly-baked crust. Drop big spoonfuls of sausage gravy all over, spreading it out but keeping some texture.
6. Add Cheese Topping: Cover everything with 2 cups of shredded cheese, making sure eggs and gravy are completely hidden.
7. Finish Baking: Put the pizza back in the oven for 15-20 minutes until the cheese is fully melted and starting to brown at the edges.
8. Let It Set: Let the pizza sit for 3-5 minutes before cutting. This helps everything firm up for cleaner slices.
9. Add Final Touches: If you want, sprinkle on some green onions, fresh black pepper, or a few dashes of hot sauce before serving warm.

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I found out how crucial pre-baking the crust is when my first try ended up mushy in the middle. Now I always give the biscuit layer a headstart before adding all those rich toppings.

Crowd-Pleasing Dish

This breakfast pizza has become what I always make when friends come for brunch. I create a DIY topping station with pre-cooked extras like bacon bits, cooked mushrooms, and chopped peppers. Everyone makes their own combo while I get multiple crusts ready. People always talk and laugh around this interactive meal, making the whole experience more fun.

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Quick Weeknight Solution

When we want breakfast for dinner but don't have much time, I use some shortcuts that keep all the flavor. Already-cooked sausage crumbles, store-bought gravy (jazzed up with fresh herbs), and bags of shredded cheese cut my prep time way down. I can get the whole thing done in under 30 minutes, making it doable even on busy nights when we're craving something homey.

Leftover Magic

This recipe keeps on giving even after the first meal. Cold breakfast pizza works amazingly as a base for eggs benedict the next day—just add a poached egg and some hollandaise on top. For lunch, eat a slice with a simple green salad dressed with light vinaigrette for perfect balance. These new takes keep leftovers exciting and show how flexible this dish really is.

Changing With The Seasons

This breakfast pizza can change its clothes for any time of year. Summer calls for garden tomatoes and fresh basil on top. Fall feels right with sage in the gravy and maybe some apple-wood smoked bacon. Winter versions might need roasted garlic and rosemary, while spring is perfect for adding asparagus tips and fresh chives. These small changes keep an already great recipe feeling new and exciting all year.

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Closing Thoughts

This Breakfast Pizza with biscuits and sausage gravy has become the dish everyone asks for at my house. It connects old-fashioned Southern comfort cooking with new food ideas, making it great for both folks who love traditional meals and those wanting something different. The way the hot and cold elements mix with different textures creates something truly special that hits all the right spots.

Frequently Asked Questions

→ Is homemade biscuit dough okay to use?

Of course, go for homemade or even premade dough!

→ Any tips to make this healthier?

Swap in turkey sausage and use skim milk if you want it lighter.

→ Can I prep this ahead?

Keep the parts separated and put it all together when you’re ready to bake.

→ What can I add for extra flavor?

Crispy bacon, vegetables, fresh spinach, or any cheese mix would taste amazing.

→ What’s the best way to store leftovers?

Store sealed in the fridge for up to two days, then heat in the oven when ready to eat.