Sausage and Gravy Breakfast Pizza combines a creamy biscuits-and-gravy filling with pizza dough, scrambled eggs, and melted cheese for a hearty sheet pan breakfast that delivers all the comfort of a classic diner dish in one portable form.
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Press the pizza dough out onto a sheet pan.
Using a fork, poke holes all over the surface of the dough.
Pre-bake the crust for about 5 minutes.
While the crust bakes, prepare the gravy. Melt butter in a skillet over medium heat.
Whisk in the flour to form a roux and cook for one minute.
Gradually whisk in the milk until smooth. Season with salt and pepper and bring to a simmer, cooking until thickened.
In a separate pan, scramble the eggs until they are slightly undercooked.
In another pan, cook and crumble the breakfast sausage until browned.
Remove the pre-baked crust from the oven. Spread the prepared gravy evenly over the crust to act as the sauce.
Sprinkle a layer of the mozzarella and cheddar cheese blend over the gravy.
Top with the slightly undercooked scrambled eggs.
Add the browned sausage crumbles over the eggs.
Top with the remaining cheese.
Bake for about 10 more minutes, or until the cheese is fully melted and bubbly.
Slice and serve immediately.
Cool completely, then refrigerate covered for up to 3 days. Reheat in a 325°F oven for 10–12 minutes until warmed through; do not microwave, as it toughens the crust and eggs.
sheet pan · large skillet (for sausage and gravy) · whisk
Yes. Prepare the gravy and cook the sausage the night before, then assemble and bake the morning of. Do not scramble eggs in advance; cook them fresh just before topping.
Spread the gravy while warm but not piping hot (around 120–130°F) to avoid cooking the bottom crust too quickly before the eggs and cheese are added.
Pre-bake the dough for 5–8 minutes until lightly set before adding the gravy. This creates a barrier and helps the crust stay crispy.
Biscuit dough will work but will create a thicker, softer crust. Press it out to pizza thickness or use 2–3 cans to cover a sheet pan fully.
Bake until the eggs are set but still slightly creamy in the center (about 12–15 minutes at 375°F). They will continue to cook slightly after removal from the oven.
