Sausage Gravy Breakfast Pizza

Nothing gets my family out of bed faster than the smell of this Sausage Gravy Breakfast Pizza bubbling in the oven. It brings together all the big weekend breakfast flavors in one cheesy, golden slice. With its flaky crescent roll crust, creamy sausage gravy, fluffy eggs, and double cheese topping, it truly is the best excuse to linger over breakfast. Whether you are looking for a crowd-pleasing brunch or an easy morning treat, this pizza always disappears fast at my table.

My family devoured this the first time I made it after a sleepover party and now my kids beg for it every birthday breakfast. It tastes even better than anything from a brunch café.

Ingredients

• Crescent rolls: Create a tender buttery foundation for the pizza. Look for fresh cans with tight seals for the fluffiest results
• Cooked sausage crumbles: Bring savory richness and hearty bite. Jimmy Dean gives the perfect size and seasoning but use any fully cooked mild or spicy sausage you love
• Country gravy mix: Creates the creamy layer that coats every bite. Opt for a mix with pepper flecks for extra flavor and make sure your milk is fresh for best texture
• Eggs: Provide softness and classic breakfast flavor. Fresh Grade A eggs give the brightest color and smoothest scramble
• Milk: Helps keep the eggs creamy. Whole milk adds more richness but any variety works here
• Salt and black pepper: Season the eggs without overpowering the rest. Use freshly cracked pepper for better taste
• Butter: Ensures perfectly fluffy non stick scrambled eggs. Choose unsalted if you want more control over the final saltiness
• Shredded cheddar cheese: Adds melty classic goodness. Choose sharp or medium cheddar for bigger flavor
• Shredded pepper Jack cheese: Gives a mild kick and melty texture. Freshly grated cheese melts better than pre shredded

Step-by-Step Instructions

Prep the Crust:

Preheat your oven to three hundred seventy five degrees Fahrenheit and grease a round pizza pan well. Arrange the crescent roll triangles with the points radiating outward and the wide ends overlapping in the middle. Use your fingers to press seams together making sure there are no gaps for gravy to leak through. Gently press the dough an inch up the pan sides for a slight edge. Bake for eleven to thirteen minutes until the crust turns golden and slightly puffy. Let cool just enough so it holds its shape

Make the Sausage Gravy:

Prepare the country gravy mix using the directions on your packet. Usually this means whisking the powder with cold milk in a saucepan and heating gently while stirring. Once thick and smooth add all the cooked sausage crumbles stirring so every spoonful is meaty and rich. Remove from heat and set aside

Scramble the Eggs:

Crack eggs into a large bowl with milk salt and pepper. Whisk hard until fully blended and lightly frothy. Melt butter in a nonstick skillet over medium low heat. Pour in the eggs and let them sit for a few seconds until edges just begin to set. Gently push with a spatula from outer edge to center letting uncooked egg flow to the edges. Stir only until the eggs are still creamy but mostly set. Remove from heat quickly to avoid overcooking

Assemble the Pizza:

Layer the warm sausage gravy across the baked crust in an even layer so every slice gets saucy. Scatter scrambled eggs evenly across the top covering all the gravy. Top the whole pizza with both shredded cheeses for a perfect melty finish

Final Bake:

Place the assembled pizza back in the oven for five to ten minutes. Watch for the cheese to melt and bubble and make sure the eggs are cooked through but still soft. The whole kitchen should smell amazing. Remove let stand a few minutes for easier slicing and serve up while hot

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My favorite part is how the cheddar and pepper Jack cheese melt into pockets of gooey richness on top. My youngest always asks for the very cheesiest slice and it turns breakfast into a real celebration.

Storage Tips

If you have leftovers let the pizza cool completely before covering and refrigerating. Store slices in an airtight container. They keep well for up to three days and reheat beautifully in a toaster oven or regular oven at three hundred degrees until warmed through. The crust stays surprisingly crisp this way rather than soggy like with microwave reheating.

Ingredient Substitutions

You can swap the crescent rolls for any sturdy store bought pizza dough or even a homemade biscuit base for a different texture. Any cooked breakfast meat works sausage bacon or even well drained ham. Monterey Jack or mozzarella cheese can replace the cheddar or pepper Jack in a pinch just make sure to use freshly shredded for best melt.

Serving Suggestions

Serve this breakfast pizza as the centerpiece of a laid back brunch buffet with fresh fruit and hot coffee. Pair up with a green salad for a fun breakfast for dinner meal. I also love offering a bottle of hot sauce or house made salsa on the side for those who love a little more heat.

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This recipe brings together my two favorite things about breakfast all the flavors and textures in one simple dish that wows every generation at the table. If you are new to breakfast pizza this is the one that might get you hooked for good.

Frequently Asked Questions

→ Can I use homemade sausage instead of packaged crumbles?

Yes, freshly browned breakfast sausage works well and adds extra flavor to the gravy layer.

→ How can I make the crust crispier?

Bake the crescent roll base a few minutes longer before adding toppings for a sturdier, crisper crust.

→ Is it possible to prepare components ahead of time?

Absolutely. Scramble the eggs and cook the sausage gravy in advance, then assemble and bake when ready to serve.

→ What cheese alternatives can be used?

Feel free to substitute mozzarella, Monterey Jack, or Swiss according to your flavor preferences.

→ How should leftovers be stored?

Cool completely, then refrigerate in an airtight container and reheat gently to maintain texture.