Sausage Gravy Breakfast Pizza

Imagine waking up to the irresistible aroma of savory sausage gravy mingling with freshly baked pizza dough. This Sausage Gravy Breakfast Pizza combines two beloved comfort foods into one spectacular morning meal that’s guaranteed to please everyone at your table. It’s the perfect weekend brunch centerpiece when you want something a little more special than the usual breakfast fare.

I created this recipe after a memorable brunch at a small-town diner where they served a similar dish. The combination of flaky biscuit-like crust, creamy sausage gravy, and perfectly cooked eggs was so delightful that I had to recreate it at home. After several test runs, I’ve perfected this version that delivers all the comforting flavors of a classic country breakfast in every slice.

Why I Love These

Ingredients

• 2 packages crescent rolls
• 1 package cooked sausage crumbles (Jimmy Dean recommended)
• 1 envelope country gravy mix
• 6 eggs
• 2 tablespoons milk
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon butter
• 8 oz shredded cheddar cheese
• 4 oz shredded pepper Jack cheese

How To Make

1. Preheat oven to 375°F and grease a round pizza pan. Arrange crescent dough triangles in a circle, pressing seams to seal and form a crust. Bake 11-13 minutes until golden.
2. Prepare gravy mix according to package directions. Stir in cooked sausage crumbles and set aside.
3. Whisk eggs, milk, salt, and pepper together. Scramble in a buttered skillet until nearly set but still slightly creamy.
4. Spread sausage gravy evenly over the baked crust. Top with scrambled eggs and sprinkle both cheeses on top.
5. Bake for 5-10 minutes until cheese is melted and bubbly and eggs are fully set.
6. Let rest for a few minutes to set, then slice and enjoy!

Nutrition

This Sausage Gravy Breakfast Pizza offers a protein-rich start to your day, with substantial amounts coming from the sausage, eggs, and cheese. It’s a hearty option that provides sustained energy, making it particularly suitable for active individuals or special weekend breakfasts when you want something more substantial.

Each slice contains a good balance of protein, carbohydrates, and fats, though it is relatively high in calories. For a lighter version, consider using turkey sausage instead of pork, reduced-fat cheese, and whole wheat pizza dough to increase the fiber content while reducing overall calories.

This recipe contains common allergens including wheat (in the dough and flour), dairy (milk and cheese), and eggs. For those with dietary restrictions, the dough can be substituted with a gluten-free version, and plant-based milk and cheese alternatives work well in the gravy for a dairy-free option.

Tips & Variations

Ways To Serve Them

• Pair with a simple arugula salad dressed with lemon vinaigrette for a fresh contrast to the rich pizza
• Serve alongside fresh fruit such as berries or melon to balance the savory flavors
• Offer small glasses of tomato juice or a light Bloody Mary for adults at weekend brunch
• Include a side of crispy hash browns or breakfast potatoes for the ultimate comfort food experience

Proper Storage

• Fridge: Allow pizza to cool completely, then wrap individual slices in aluminum foil or place in airtight containers. Store in the refrigerator for up to 3 days.
• Freezer: This pizza freezes surprisingly well without the eggs. Wrap individual slices tightly in plastic wrap, then aluminum foil, and freeze for up to 1 month. For best results, freeze the pizza before adding eggs, then add fresh eggs when reheating.
• Reheat: For the best texture, reheat slices in a 350°F oven for 8-10 minutes until thoroughly warmed. Avoid microwaving as it will make the crust soggy. If reheating frozen pizza, add an extra 5 minutes to the heating time.