Sausage Gravy Breakfast Pizza is the kind of breakfast that makes everyone excited to sit down at the table. It has a golden pizza crust, creamy homemade sausage gravy, soft scrambled eggs, crispy bacon, and plenty of melted cheese baked right on top.
It’s everything you love about a big country breakfast, but served pizza-style.
The sausage gravy replaces traditional pizza sauce, and oh my gosh, it works so well. It’s rich, peppery, creamy, and packed with savory breakfast sausage. Then you add fluffy eggs, cheddar cheese, mozzarella cheese, and a little green onion on top for a fresh finish.
This recipe is perfect for weekend breakfast, brunch, holidays, breakfast-for-dinner, or feeding a hungry family. It looks impressive, but it’s actually simple to make with easy ingredients.
You’ll make the sausage gravy on the stove, scramble the eggs, spread everything over pizza dough, and bake until the crust is golden and the cheese is melted.
Warm crust. Creamy gravy. Melty cheese. Crispy edges.
Yes, please.
Why you’ll love this recipe
This breakfast pizza is hearty, cheesy, and full of classic breakfast flavor. It’s a fun way to serve eggs and sausage without making separate plates for everyone.
The sausage gravy is the star of the recipe. It’s made with breakfast sausage, butter, flour, milk, salt, and black pepper. Simple ingredients, big flavor.
The pizza crust makes it easy to slice and serve. You can use refrigerated pizza dough, homemade pizza dough, crescent dough, or even biscuit dough. Each one gives the pizza a slightly different texture, but they all taste delicious with the gravy and eggs.
It’s also easy to prep ahead. You can make the sausage gravy and cook the bacon the day before, then assemble and bake the pizza in the morning.
Need a brunch recipe that feeds a crowd? This is it.
Ingredients
Here I explain the best ingredients for this sausage gravy breakfast pizza recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
Pizza dough – refrigerated pizza dough keeps this recipe simple. You can also use homemade pizza dough, crescent roll dough, biscuit dough, or a pre-baked pizza crust. If using biscuit dough, press the biscuits together in the pan to form one crust.
Breakfast sausage – use mild, hot, or maple breakfast sausage. Mild sausage gives you classic country gravy flavor. Hot sausage adds a little kick. Maple sausage adds a sweet and savory flavor.
Unsalted butter – adds richness to the gravy and helps create the roux. If your sausage releases a lot of grease, you may not need as much butter.
All-purpose flour – used to thicken the sausage gravy. The flour cooks with the sausage and butter before the milk is added.
Whole milk – whole milk makes the gravy creamy and rich. You can use 2% milk, but the gravy will be a little lighter.
Salt – to season the gravy and eggs. Add it slowly because breakfast sausage can already be salty.
Black pepper – sausage gravy needs plenty of black pepper. It gives the gravy that classic breakfast flavor.
Garlic powder – adds a little savory flavor to the gravy without overpowering it.
Eggs – soft scrambled eggs are layered over the gravy before baking. Don’t overcook them on the stove because they’ll cook a little more in the oven.
Heavy cream or milk – whisked into the eggs to keep them soft and fluffy.
Cheddar cheese – sharp cheddar adds bold flavor and melts beautifully over the eggs and gravy.
Mozzarella cheese – adds that classic melty pizza texture. Monterey Jack or Colby Jack can also be used.
Bacon – optional, but so good. Cooked crumbled bacon adds salty crunch on top of the pizza.
Green onions – add freshness and color after baking.
Fresh parsley – optional, but it makes the pizza look pretty and adds a light fresh finish.
Instructions
I’ve included step-by-step instructions below to make this recipe easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Before starting, preheat the oven and lightly grease a large baking sheet or pizza pan. If you have a pizza stone, you can use that too. Just make sure it preheats in the oven before adding the dough.
Make the sausage gravy
Place a large skillet on the stove over medium-high heat.
Add the breakfast sausage and cook for 6-8 minutes, crumbling it with a spatula as it cooks. The sausage should be browned and cooked through.
Do not drain all of the grease unless there is a lot. A little sausage grease adds flavor to the gravy.
Reduce the heat to medium. Add the butter to the skillet with the sausage and let it melt.
Sprinkle the flour over the sausage. Stir until the sausage is coated in the flour and butter mixture.
Cook for 1-2 minutes, stirring often. This helps remove the raw flour taste.
Slowly pour in the milk while stirring. Add the milk gradually at first so the gravy stays smooth.
Season with salt, black pepper, and garlic powder.
Continue cooking for 4-6 minutes, stirring often, until the gravy thickens. It should be creamy and spoonable, but not too thick. If it gets too thick, add another splash of milk.
Remove the skillet from the heat and set the gravy aside while you prepare the eggs.
Soft scramble the eggs
Crack the eggs into a medium bowl.
Add the milk or heavy cream, salt, and black pepper. Whisk until the eggs are smooth and fully combined.
Melt butter in a nonstick skillet over medium-low heat.
Pour in the eggs and gently stir with a spatula. Cook for 2-3 minutes, just until the eggs are softly set.
They should still look a little glossy. Don’t cook them until dry. They’ll finish cooking in the oven on top of the pizza.
Remove the eggs from the heat.
Prepare the pizza crust
Roll the pizza dough out onto a lightly floured surface.
Stretch or roll it into a large rectangle or circle, depending on your pan. Transfer it to a greased baking sheet or pizza pan.
If the dough keeps shrinking back, let it rest for 5 minutes, then stretch it again.
Brush the edges of the dough lightly with melted butter. This helps the crust bake up golden and flavorful.
For a crispier crust, bake the plain dough for 5 minutes before adding the toppings. This step is helpful if you like a firmer pizza crust.
Assemble the breakfast pizza
Spread the sausage gravy evenly over the pizza dough. Leave about ½ inch around the edges for the crust.
Spoon the scrambled eggs over the gravy.
Sprinkle cheddar cheese and mozzarella cheese evenly over the top.
Add the crumbled bacon, if using.
At this point, the pizza should look full and loaded. Try not to pile the toppings too high in the center, or the middle of the crust may take longer to bake.
Bake the pizza
Place the pizza in a preheated 425°F oven.
Bake for 14-18 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
If using a thicker crust or biscuit dough, the pizza may need closer to 20 minutes. Keep an eye on the edges and the center.
Remove the pizza from the oven and let it rest for 5 minutes before slicing.
Top with sliced green onions and fresh parsley, if you’d like.
Slice and serve warm.
Recipe tips
Don’t make the gravy too thick. The gravy will thicken as it cools and again as it bakes. It should be creamy and easy to spread over the dough.
Scramble the eggs softly. The eggs will cook more in the oven, so pull them from the stove while they still look slightly soft.
Pre-bake the crust for a crispier bottom. A quick 5-minute bake before adding toppings helps keep the crust from getting too soft under the gravy.
Use freshly shredded cheese. Cheese grated at home melts better than pre-shredded cheese. It gives the pizza a smoother, cheesier finish.
Let the pizza rest before slicing. Five minutes is enough time for the cheese and gravy to settle, which makes cleaner slices.
Use a large pan. This pizza is loaded with toppings, so a large baking sheet or pizza pan works best.
What crust works best?
Refrigerated pizza dough is the easiest option and gives this recipe a classic pizza feel. It bakes up chewy in the middle and crisp around the edges.
Biscuit dough is also delicious. It makes the pizza taste more like biscuits and gravy, which is perfect for this recipe. To use biscuit dough, press the biscuits into a greased 9 inch by 13 inch pan or large baking sheet, pinching the seams together.
Crescent roll dough works if you want a softer, buttery crust. Press the seams together before adding the gravy.
A pre-baked pizza crust is the quickest option. Since the crust is already cooked, you only need to bake the pizza until the cheese melts and everything is hot.
Recipe variations
This sausage gravy breakfast pizza is easy to change based on what you like or what you already have in the fridge.
Make it spicy. Use hot breakfast sausage and add a pinch of crushed red pepper flakes to the gravy.
Use maple sausage. This gives the pizza a sweet and savory breakfast flavor.
Add hash browns. Sprinkle cooked crispy hash browns over the sausage gravy before adding the eggs.
Add peppers and onions. Sauté diced bell peppers and onions, then add them on top with the eggs.
Use different cheese. Pepper jack, Colby Jack, Monterey Jack, or smoked cheddar are all delicious.
Make it extra meaty. Add diced ham, cooked bacon, or crumbled sausage on top before baking.
Add jalapenos. Fresh or pickled jalapenos add a great kick.
Use white gravy without sausage. If you want a lighter version, make the gravy with butter, flour, milk, and seasonings, then top the pizza with eggs and cheese.
How to make it ahead of time
You can prep several parts of this recipe ahead of time.
Make the sausage gravy up to 2 days in advance. Store it in an airtight container in the refrigerator. When ready to use, reheat it on the stove over low heat with a splash of milk until it’s smooth and spreadable.
Cook the bacon up to 3 days in advance. Store it in the refrigerator, then crumble it when you’re ready to assemble the pizza.
You can also shred the cheese and slice the green onions ahead of time.
I recommend scrambling the eggs fresh right before assembling the pizza. They taste better and stay softer that way.
If you want to assemble the whole pizza ahead, you can do it up to 4 hours before baking. Cover it loosely and refrigerate. Let it sit at room temperature for 20 minutes before baking so the crust cooks evenly.
How to store and reheat it
Store leftover breakfast pizza in an airtight container in the refrigerator for up to 4 days.
To reheat slices in the oven, place them on a baking sheet and bake at 350°F for 8-10 minutes, or until warm.
To reheat in the air fryer, cook slices at 325°F for 3-5 minutes.
You can also microwave a slice for 45-60 seconds, but the crust will be softer.
For the best texture, the oven or air fryer is the way to go.
Can you freeze breakfast pizza?
Yes, but it’s best to freeze it after baking.
Let the pizza cool completely, then wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container.
Freeze for up to 2 months.
To reheat, unwrap the slices and bake from frozen at 350°F for 15-18 minutes, or until hot. You can also thaw slices overnight in the refrigerator and reheat them in the oven or air fryer.
The gravy may be a little softer after freezing, but the flavor will still be great.
What to serve with it
Sausage Gravy Breakfast Pizza is filling on its own, but it also pairs well with fresh fruit, roasted potatoes, or a simple green salad if you’re serving it for brunch.
For a big breakfast spread, serve it with fruit salad, crispy hash browns, yogurt parfaits, or cinnamon rolls.
For breakfast-for-dinner, add a fresh salad or roasted vegetables on the side.
And of course, coffee or orange juice is always a good idea with breakfast pizza.
Frequently asked questions
Can I use store-bought sausage gravy?
Yes, you can use store-bought sausage gravy to save time. Homemade gravy has the best flavor, but prepared gravy will work in a pinch. You’ll need about 2 cups.
Can I make this with crescent roll dough?
Yes! Crescent roll dough makes a soft, buttery crust. Press the seams together, spread the gravy on top, then add the eggs, cheese, and bacon.
Can I use biscuit dough?
Yes, biscuit dough is delicious in this recipe. Press the biscuits together in the pan to form a crust. Since biscuit dough is thicker, it may need a few extra minutes in the oven.
Can I skip the eggs?
Yes. You can make this with just sausage gravy, cheese, and bacon. It will still be rich and delicious.
What cheese is best for breakfast pizza?
Cheddar is my favorite because it has bold flavor. Mozzarella helps give the pizza that melty texture. Colby Jack, Monterey Jack, and pepper jack also work well.
Why is my pizza crust soggy?
The gravy may have been too thin, or the crust may not have baked long enough. For a firmer crust, pre-bake the dough for 5 minutes before adding toppings.
Can I double the recipe?
Yes. Make two pizzas on two separate baking sheets. Rotate the pans halfway through baking so both pizzas cook evenly.
Sausage Gravy Breakfast Pizza Recipe
Ingredients
For the sausage gravy
- 1 pound breakfast sausage
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 ½ cups whole milk
- ½ teaspoon salt or to taste
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
For the scrambled eggs
- 6 large eggs
- 2 tablespoons milk or heavy cream
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon butter
For the pizza
- 1 pound refrigerated pizza dough
- 1 tablespoon melted butter for brushing the crust
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup cooked crumbled bacon
- 2 tablespoons sliced green onions
- 1 tablespoon chopped fresh parsley optional
Instructions
- Preheat the oven to 425°F. Grease a large baking sheet or pizza pan.
- Add the breakfast sausage to a large skillet over medium-high heat. Cook for 6-8 minutes, crumbling the sausage as it cooks, until browned and cooked through.
- Reduce the heat to medium. Add butter to the skillet and stir until melted.
- Sprinkle flour over the sausage and stir to combine. Cook for 1-2 minutes.
- Slowly pour in the milk while stirring. Add salt, black pepper, and garlic powder.
- Cook for 4-6 minutes, stirring often, until the gravy thickens. Remove from the heat.
- In a bowl, whisk together the eggs, milk or cream, salt, and pepper.
- Melt butter in a nonstick skillet over medium-low heat. Add the eggs and cook gently for 2-3 minutes, stirring often, until softly scrambled. Remove from heat.
- Roll the pizza dough onto the prepared baking sheet or pizza pan. Brush the edges with melted butter.
- Optional: bake the plain crust for 5 minutes for a crispier bottom.
- Spread the sausage gravy evenly over the pizza dough.
- Spoon the scrambled eggs over the gravy.
- Sprinkle cheddar cheese and mozzarella cheese over the top.
- Add the crumbled bacon.
- Bake for 14-18 minutes, or until the crust is golden brown and the cheese is melted.
- Remove from the oven and let rest for 5 minutes.
- Top with green onions and parsley, then slice and serve warm.
Notes
For a biscuit-style crust, use biscuit dough instead of pizza dough.
If the gravy gets too thick, stir in a splash of milk.
Store leftovers in the refrigerator for up to 4 days.
Reheat slices in the oven or air fryer for the best texture.
