Sausage Gravy Breakfast Pizza

This would be the one recipe I could happily eat every weekend for breakfast, the Sausage Gravy Breakfast Pizza. It is a perfect blend of comfort food and fun-food — creamy sausage gravy, oily cheese, fluffy eggs, and a buttery crust to hold it all together. I’ve made it for family brunches, lazy Sunday mornings, and even breakfast-for-dinner nights, and it has vanished off the plate every single time sooner than I would like to admit.

A Little About This Recipe

This isn’t your classic breakfast pizza. Instead of red sauce, a warm and peppery sausage gravy coats the crust — this is basically biscuits and gravy, if they met a pizza and fell in love. The result? A heartily, creamilicious savoury pie that takes one bite to transport you to the Southern breakfast.

Why This Recipe Is Special

Well, this is the ease of customizability and comfort of the breakfast pizza. The gravy sets it apart in a homestyle way, while the toppings-such as eggs, cheese, and perhaps a few veggies-make it its own. This recipe works whether you’re having a party or just feeding yourself. Besides, it’s easier than it seems, and you can prepare at least some of the dishes ahead of time.

Why You’ll Love This Recipe

• Comfort meets creativity – It’s like biscuits and gravy got a pizza makeover.
• Crowd-pleaser – Perfect for brunches, holidays, or lazy weekends.
• Easy to customize – Swap in your favorite sausage, cheese, or veggies.
• Make-ahead friendly – You can prep the gravy or crust the night before.
• So satisfying – Creamy, cheesy, and full of flavor in every bite.

Tools You’ll Need

You don’t need anything fancy — just a few basics:

• Large Skillet – For cooking the sausage and making the gravy. A heavy-bottomed one works best for even heat.
• Whisk – Helps create a smooth, lump-free gravy.
• Baking Sheet or Pizza Pan – To bake your pizza evenly and get that perfect golden crust.
• Rolling Pin – If you’re using pizza dough, this helps shape it evenly.
• Mixing Bowl – To scramble your eggs before baking.
• Spatula – For stirring and spreading that delicious gravy.

Ingredients

For the Pizza Crust:

• 1 pound (450 g) pizza dough – store-bought or homemade
• 1 tablespoon (15 ml) olive oil – for brushing the crust

For the Sausage Gravy:

• 1 pound (450 g) breakfast sausage – pork or turkey
• 3 tablespoons (42 g) unsalted butter
• 1/4 cup (30 g) all-purpose flour
• 2 cups (480 ml) whole milk – warm it slightly to avoid lumps
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper (add more to taste)
• 1/4 teaspoon crushed red pepper flakes (optional, for a mild kick)

For the Toppings:

• 4 large eggs
• 1 tablespoon (15 ml) milk – for fluffier scrambled eggs
• 1 cup (115 g) shredded mozzarella cheese
• 1 cup (115 g) shredded cheddar cheese
• 2 green onions, thinly sliced
• Optional add-ons: diced bell peppers, jalapeños, cooked bacon, or hash browns

How to Make Sausage Gravy Breakfast Pizza

Step 1: Preheat and Prep

454 Preheat an oven to 425°F (220°C). Place a pizza stone in the oven to heat it if you intend to use it. Lightly grease your baking sheet or pizza pan with a drizzle of olive oil or non-stick spray.

Step 2: Cook the Sausage

In a large skillet over medium heat, brown sausage and crumble it up for about 6-8 minutes. Do not drain off all the fat-used about a tablespoon of fat for flavor. Remove and set aside cooked sausage.

Step 3: Make the Gravy

From that same skillet, melt butter. Add in the flour and whisk continuously for about 1-2 minutes until a golden paste forms. Slowly add in warm milk while whisking to keep things nice and smooth. Finally, cook it basely until thickened, around 3-5 minutes: Stir in sausage, salt, pepper, and red pepper flakes. Taste and adjust seasoning.

(If it gets too thick, add a splash of milk. If it’s too thin, keep simmering — it’ll thicken as it cools.)

Step 4: Prepare the Crust

Roll the pizza dough into a circle about a foot wide on a floured countertop. Move it to the prepared pan. Brush the top lightly with olive oil in order to crisp up nicely while baking.

Step 5: Scramble the Eggs

Whisk together the eggs and milk in a bowl. Pour into a lightly greased skillet and cook over low heat until just set — slightly underdone is perfect since they’ll finish baking on the pizza.

Step 6: Assemble the Pizza

Spread the sausage gravy evenly over the crust, leaving a small border. Sprinkle half the cheese, then add the scrambled eggs, remaining cheese, and green onions (and any other toppings you like).

Step 7: Bake

Bake for 12–15 minutes, or until the crust is golden and the cheese is bubbly and melted. Let it cool for a few minutes before slicing — this helps everything stay together.

Serving Ideas

• Top with additional green onion or fresh parsley for color.
• If you like the hot stuff, then drizzle it with a little hot sauce.
• Serve with a simple fruit salad or hash browns for a fuller breakfast experience.
• For brunch parties, cut into squares rather than wedges so they are easier to serve.

Variations & Customizations

• Veggie- Make it into a meatless dish by replacing the sausage with sautéed mushrooms, onions, and spinach.
• Spicy- Add jalapeños or opt for spicy sausage.
• Southwestern- Maybe add a little salsa or shake on some pepper jack cheese.
• Mini Pizzas- Make it individualized and smaller portions for kids or a grab-and-go breakfast.

Make-Ahead & Storage

• Make-ahead gravy: The sausage gravy can now be made up to 2 days ahead.
• Store in an airtight container and reheat before using.
• Assemble Ahead: You can prep the pizza the night before, wrap it well, and then bake it in the morning.
• Storage: Leftovers are stored in good condition for up to 3 days in the fridge. Reheat for the crispiest texture in the oven or air-fryer.
• Freezing: Wrap individual slices and freeze for up to 2 months. Reheat directly from frozen at 375°F (190°C) for about 10–12 minutes.

Pro Tips & Mistakes to Avoid

• Warm milk for gravy: Cold milk can cause lumps, so let it come to room temperature first.
• Don’t overcook the eggs: Slightly soft eggs bake perfectly on the pizza — dry eggs make it less creamy.
• Go easy on the gravy: Too much will make the crust soggy; a thin, even layer is just right.
• Use a preheated pan or stone: This ensures the crust stays crisp even under that creamy gravy.
• Cheese layering matters: Put some cheese under and some over the eggs for perfect melt and structure.

Recipe Details

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Nutrition (per serving):

Calories: 450 | Protein: 22g | Carbs: 28g | Fat: 29g | Sodium: 780mg

Final Thoughts

There’s something incredibly comforting about starting your day with a slice of this Sausage Gravy Breakfast Pizza. It’s hearty without being heavy, familiar yet exciting, and it just feels like home on a plate. I love how you can tweak it to fit whatever mood or crowd you’re feeding — it’s the kind of recipe that brings smiles every single time.