Go Back
- 1 can of refrigerated biscuit dough - 1 pound breakfast sausage - 1/4 cup all-purpose flour - 2 cups milk - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1/4 teaspoon black pepper - 1 1/2 cups shredded cheddar cheese - Fresh parsley, chopped (for garnish) - Salt to taste When I craft this dish, I start with the main ingredients. The refrigerated biscuit dough forms the base. It brings a soft texture that pairs well with savory toppings. I love using breakfast sausage for its rich flavor. It gives the dish a hearty feel. Next, I add flour to the sausage. This step helps thicken the gravy. The milk then adds creaminess. Mixing these helps create a smooth sauce. The secret is to stir often, so you avoid lumps. For seasoning, garlic and onion powders bring warmth. A touch of black pepper gives it a nice kick. The shredded cheddar cheese melts beautifully on top, making it irresistible. Lastly, fresh parsley brightens the dish. I sprinkle it on just before serving. Each bite combines the savory sausage gravy and cheesy goodness. This recipe truly delights the senses. If you want to dive deeper into the full process, check out the Full Recipe. First, preheat your oven to 425°F (220°C). This step is key to getting a nice, golden crust. Next, take your can of refrigerated biscuit dough. On a clean, lightly floured surface, roll it out into a large circle. Make sure it fits your pizza stone or baking sheet. This dough will form the base of your pizza. Once rolled out, place it on your stone or sheet. Bake it for about 8 to 10 minutes. Look for a golden color and a puffed-up crust. This will create a perfect canvas for your toppings. While the crust bakes, it’s time to make the sausage gravy. Heat a skillet over medium heat. Add the pound of breakfast sausage. Cook it until it turns brown, breaking it apart with a wooden spoon. This ensures even cooking. After the sausage is browned, sprinkle in the 1/4 cup of all-purpose flour. Stir it in for about a minute. This step will help thicken your gravy. Next, slowly pour in the 2 cups of milk. Stir constantly to avoid lumps. Bring this mixture to a gentle simmer. Add the garlic powder, onion powder, black pepper, and salt. Keep stirring until the gravy thickens, about 5 to 7 minutes. Once it reaches your desired thickness, take it off the heat. Now it’s time to put everything together. Carefully take the biscuit crust out of the oven. Spread the sausage gravy evenly over the crust, leaving a small border around the edges. Then, crack two large eggs onto the gravy. Space them evenly across the pizza. Sprinkle 1 1/2 cups of shredded cheddar cheese over the eggs and gravy. This will melt beautifully in the oven. Place the pizza back in the oven and bake for another 8 to 10 minutes. Look for melted cheese and cooked eggs. When it’s done, let it cool for a minute. Finally, garnish with fresh, chopped parsley before slicing and serving. Enjoy this breakfast delight! For the full recipe, check out the earlier sections. To avoid lumps in the gravy, whisk the flour into the sausage well. This helps mix it smoothly. When you pour in the milk, do it slowly. Stir constantly as you add it. If you want thicker gravy, let it simmer longer. For a thinner gravy, add more milk. Adjust until it feels just right. For perfectly cooked eggs, crack them onto the gravy with care. Space them out well so they cook evenly. Keep an eye on the oven. You want the whites to be set but the yolks to stay runny. If you like firm yolks, let them bake longer. Rolling the dough correctly is key. Roll it evenly to avoid thick spots. This helps the crust cook evenly. To keep the crust from getting soggy, spread the gravy gently. Don't overload it with gravy. The biscuit needs some air to stay crisp. For the full recipe, check out the Breakfast Bliss: Biscuits & Sausage Gravy Pizza. {{image_2}} You can make this pizza even better by adding fun ingredients. Toss in some fresh spinach or bright bell peppers. They add color and taste. You can also switch up the cheese. Try using pepper jack for heat or mozzarella for a milder flavor. Each choice brings a new twist to this yummy dish. If you need a gluten-free option, swap all-purpose flour with a gluten-free blend. This keeps the pizza tasty and safe for everyone. For a vegan twist, use plant-based sausage and dairy-free cheese. You won’t lose flavor, and it’s a great way to enjoy breakfast pizza without meat or dairy. Pair your pizza with fresh fruit or a light salad. These sides balance the hearty pizza. A glass of fresh juice or a cup of coffee works great as a drink. They add a refreshing touch to your meal. This way, you have a complete breakfast that tastes amazing. To keep your leftover pizza fresh, wrap it tightly in plastic wrap. You can also place it in an airtight container. Store it in the fridge. The pizza stays good for about 3 days. After that, the crust may get soggy. When reheating, I recommend using the oven. Preheat the oven to 350°F (175°C). Place the pizza on a baking sheet and cover with foil. Heat for about 10-15 minutes. This method keeps the crust crisp. If you use a microwave, the crust might become chewy. Heat in 30-second bursts until warm. You can freeze this pizza if you have extra. Wrap it tightly in foil and place it in a freezer bag. It will stay good for about 2 months. To thaw, move it to the fridge overnight. Then, reheat in the oven as mentioned above for the best texture. Yes, you can make this pizza ahead of time. I often prepare the sausage gravy and biscuit crust in advance. Just store each component in the fridge. You can bake the pizza fresh when you are ready to eat. This saves time in the morning. If you want a meat-free option, you can use plant-based sausage. There are many great brands that mimic the taste of sausage. You can also use mushrooms or cooked lentils for a hearty flavor. Both options work well in the gravy. To check if the eggs are done, look for a firm white and a slightly runny yolk. You can also gently press the yolk with a spoon. If it feels soft but not liquid, it is ready. Cooking time will vary based on your oven. Absolutely! Homemade biscuit dough adds a personal touch. Just roll it out to fit your pizza pan. It may take a bit longer to bake, so keep an eye on it. You want a nice golden color for the crust. This pizza pairs well with fresh fruit or a light salad. You can also enjoy it with a hot cup of coffee or fresh juice. A sweet treat like pancakes can round out the meal nicely. In this blog post, I shared a simple recipe for Biscuits and Sausage Gravy Breakfast Pizza. We explored key ingredients like biscuit dough, sausage, and cheese. I also covered step-by-step instructions for preparing each part. Tips helped ensure perfect gravy and crust texture. Variations offered ideas for different diets and tastes. Finally, I explained how to store and reheat leftovers. Enjoy making this dish that is sure to impress. The joy of cooking is just a recipe away!

Biscuits and Sausage Gravy Breakfast Pizza

Discover a delicious breakfast twist with this Biscuits & Sausage Gravy Pizza recipe! It combines flaky biscuit dough, savory sausage gravy, and gooey cheddar cheese into a mouthwatering dish that’s perfect for any morning. Easy to make in just 30 minutes, this pizza will impress your family and friends. Ready to elevate your breakfast game?
Print Recipe Pin Recipe

Ingredients
  

1 can of refrigerated biscuit dough

1 pound breakfast sausage

1/4 cup all-purpose flour

2 cups milk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon black pepper

1 1/2 cups shredded cheddar cheese

2 large eggs

Fresh parsley, chopped (for garnish)

Salt to taste

Instructions
 

Preheat your oven to 425°F (220°C).

    On a lightly floured surface, roll out the refrigerated biscuit dough into a large circle to fit your pizza stone or baking sheet. Place on the stone or sheet and bake for 8-10 minutes until golden and puffed.

      While the dough is baking, heat a skillet over medium heat. Add the breakfast sausage and cook until browned, breaking it apart with a wooden spoon.

        Once browned, sprinkle the flour over the sausage and cook for another minute, stirring frequently to combine.

          Gradually add the milk while continuously stirring to avoid lumps. Bring the mixture to a simmer and reduce heat, allowing the gravy to thicken. Add in the garlic powder, onion powder, black pepper, and salt to taste. Stir well.

            After about 5-7 minutes, when the gravy is thickened to your liking, remove it from heat.

              Take the biscuit crust out of the oven. Spread the sausage gravy evenly over the biscuit dough, leaving a small border around the edges.

                Crack the two large eggs onto the sausage gravy, spacing them evenly apart.

                  Sprinkle the shredded cheddar cheese over the eggs and gravy.

                    Return the pizza to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and the eggs are cooked to your preference.

                      Once done, remove from the oven and let it cool for a minute. Garnish with chopped parsley before slicing and serving.

                        Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4