Tasty Sausage Gravy Pizza

Back in my Southern childhood, nothing beat those weekend mornings filled with amazing smells and tastes. The aroma of cooking sausage and fresh, buttery biscuits would float through our house. Those moments stuck with me forever. This breakfast pizza with biscuits and sausage gravy captures all that Southern goodness in one bite, turning a traditional favorite into something new you can enjoy anytime.

This breakfast pizza isn't just food—it's a whole experience that combines the greatest elements of two fan favorites. The thick, velvety sausage gravy takes the place of regular pizza sauce, making a base of delicious savory flavor that matches perfectly with the soft biscuit base.

Key Components and Shopping Advice

• Refrigerated Biscuits: You'll need 2 cans of Grands biscuits to make your ideal pizza base
• Breakfast Sausage: Pick mild, hot, or even turkey sausage based on what you like
• Milk: Go with whole milk for the richest gravy, though 2% can work too
• Eggs: Get 5 large eggs, mix them with cream for extra fluffiness
• Cheese: Try a mix of cheddar, Monterey Jack, or mozzarella for the best melting
• Seasonings: Basic salt and pepper let the sausage gravy stand out

Step-by-Step Cooking Guide

1. Start the Base: Heat your oven to 350°F. Take the refrigerated biscuits, separate them, and place them on a lightly oiled pizza pan. Push them together to create one solid crust with a small ridge around the edge.
2. Initial Baking: Put the biscuit base in the oven for 8-10 minutes until it's just firm but not fully done. This stops it from getting soggy later.
3. Cook the Gravy: While your crust is baking, cook 1 pound of breakfast sausage in a big pan, breaking it into small pieces as it browns. Once done, add 1/4 cup of flour over the meat and stir it in. Slowly pour in 3-4 cups of milk while stirring constantly to avoid lumps. Let it simmer until thick, about 5-7 minutes. Add salt, pepper, and maybe some garlic powder or Tabasco for extra flavor.
4. Cook the Eggs: In another pan, scramble 5 eggs with 1/4 cup of cream or milk until they're just set but still a bit wet. They'll finish cooking in the oven.
5. Put It Together: Spread your scrambled eggs over the partly baked crust. Then add big spoonfuls of sausage gravy, spreading it across but keeping some texture.
6. Add the Cheese: Sprinkle 2 cups of shredded cheese all over the pizza, making sure to cover the eggs and gravy completely.
7. Finish Baking: Put the pizza back in the oven for 15-20 minutes until the cheese is totally melted and starting to brown at the edges.
8. Let It Set: After taking it out, let the pizza sit for 3-5 minutes before cutting. This helps everything stay together for cleaner slices.
9. Final Touches: If you want, add some green onions, fresh black pepper, or hot sauce drizzles before serving it warm.

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I found out how crucial pre-baking the crust is when my first try came out soggy in the middle. Now I always give the biscuit base some time alone in the oven before adding all those rich toppings.

Crowd-Pleasing Favorite

This breakfast pizza has become what I always make when friends come over for brunch. I create a "make your own" bar with different pre-cooked toppings like bacon bits, cooked mushrooms, and chopped peppers. Everyone gets to pile on whatever they like while I get multiple crusts ready. People always end up chatting and having fun with this hands-on meal approach.

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Quick Weeknight Solution

When we're busy but want breakfast for dinner, I use a few shortcuts that don't sacrifice taste. Already-cooked sausage pieces, store-bought gravy (jazzed up with fresh herbs), and pre-shredded cheese cut my prep time way down. The whole thing takes less than 30 minutes, making it doable even on those crazy evenings when you're craving something comforting.

Smart Leftover Ideas

This dish is super flexible, especially when it comes to leftovers. Cold breakfast pizza makes an amazing base for eggs benedict the next morning - just add a poached egg and hollandaise sauce on top. For lunch, try a slice alongside some mixed greens with light dressing for balanced flavor. These different ways to enjoy it keep leftovers exciting and show off how adaptable this dish really is.

Year-Round Variations

This breakfast pizza can change with the seasons to stay interesting all year. In summer, try adding fresh tomatoes and basil on top. Fall calls for gravy with sage and maybe some applewood smoked bacon. Winter versions taste great with roasted garlic and rosemary, while spring is perfect for adding asparagus tips and fresh chives. These small tweaks keep the basic recipe feeling new and exciting.

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Closing Thoughts

This Biscuits and Sausage Gravy Breakfast Pizza has become the dish everyone asks for at my house. It connects old-school Southern comfort food with new cooking ideas, making it perfect for people who love traditional flavors and those wanting something different. The mix of hot and cold, soft and firm, and all those amazing flavors creates a meal you won't forget and will want again and again.

Frequently Asked Questions

→ Can I use homemade biscuit dough?

Absolutely, both homemade and store-bought dough will turn out great.

→ How can I make this lighter?

Switch to turkey sausage and skim milk to cut down on calories.

→ Can I make this ahead of time?

You can prep all parts separately and put them together right before you bake.

→ What other toppings work well?

Consider adding bacon, mushrooms, peppers, fresh spinach, or trying different cheeses.

→ How do I store leftovers?

Keep them in the fridge in a sealed container for up to 2 days. Warm in the oven for best texture.