Description
Hearty breakfast pizza featuring biscuits and sausage gravy delivers a Southern comfort classic with a creative twist. Crispy crust, creamy gravy, and savory sausage combine for a satisfying morning meal you’ll crave again and again.
Ingredients
Scale
Meat and Protein:
- ½ pound breakfast sausage
- 4 large eggs
- 1 can (16.3 ounces) refrigerated biscuit dough (such as Pillsbury Grands)
Dairy and Cheese:
- 2 tablespoons butter
- 1 ½ cups whole milk
- 2 tablespoons milk (for scrambling eggs)
- 1 cup shredded cheddar cheese
- ¼ cup shredded mozzarella cheese
Seasonings and Extras:
- 2 tablespoons all-purpose flour
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oven to 375F (190C) and prepare a pizza pan or cast-iron skillet with cooking spray.
- Gently stretch each biscuit dough piece and arrange them in the pan, slightly overlapping to create a complete crust layer. Carefully press the edges together to eliminate gaps.
- Partially bake the biscuit crust for 10-12 minutes until it turns a pale golden color, ensuring it remains slightly underdone. Remove from the oven and set aside.
- In a large skillet, brown the breakfast sausage over medium heat, breaking it into fine crumbles. Transfer the cooked sausage to a separate plate, maintaining the rendered drippings in the pan.
- Melt butter in the same skillet and whisk in flour, creating a smooth roux. Cook for 1-2 minutes to eliminate raw flour taste.
- Gradually incorporate milk into the roux, whisking continuously to prevent lumps and achieve a creamy consistency. Continue stirring until the gravy thickens substantially.
- Return the cooked sausage to the gravy, seasoning generously with black pepper and salt. Simmer on low heat for 2-3 minutes to meld flavors.
- Whisk eggs with milk in a separate bowl, then scramble in a nonstick skillet until just set but still soft and moist.
- Spread the sausage gravy evenly across the partially baked biscuit crust, creating a uniform base layer.
- Distribute the scrambled eggs over the gravy, then sprinkle shredded cheddar and mozzarella cheeses across the surface.
- Return the pizza to the oven and bake for 8-10 minutes, allowing the cheese to melt completely and become golden and bubbly.
- Optional: Garnish with finely chopped fresh parsley for added color and flavor. Slice into wedges and serve immediately while warm.
Notes
- Toast biscuit crust slightly longer for extra crispiness and structural integrity when supporting heavy gravy and toppings.
- Drain excess sausage fat before creating gravy to control richness and prevent greasiness on the pizza surface.
- Experiment with different sausage types like spicy Italian or turkey sausage for varied flavor profiles and dietary accommodations.
- Consider using gluten-free biscuit mix and cornstarch instead of flour for celiac-friendly or low-gluten alternative preparation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 180 mg