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Southern Sausage Gravy Breakfast Pizza

Close-up of a slice cut from a sausage gravy breakfast pizza, showing fluffy crust, eggs, cheese, and sausage topping.

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Make this hearty breakfast pizza using a simple crescent roll crust topped with creamy sausage gravy, scrambled eggs, and melted cheese for a satisfying brunch.

Ingredients

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  • 1 can (8 count) refrigerated crescent roll dough
  • 1 pound bulk pork sausage
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 large eggs
  • 1 cup shredded sharp cheddar cheese
  • 1 tablespoon butter

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Unroll the crescent dough and press it into a 12-inch circle on a baking sheet lined with parchment paper. Bake for 10 minutes until lightly golden. Remove from the oven.
  2. While the crust bakes, cook the sausage in a large skillet over medium heat, breaking it up as it cooks. Drain off most of the grease, leaving about 2 tablespoons in the pan.
  3. Add the flour to the sausage and stir constantly for 1 minute. Gradually whisk in the milk until smooth. Cook, stirring often, until the gravy thickens, about 5 to 7 minutes. Stir in the salt and pepper.
  4. In a separate bowl, scramble the eggs with the butter until just set. Do not overcook the eggs.
  5. Spread the cooked sausage gravy evenly over the partially baked crescent crust.
  6. Top the gravy with the scrambled eggs and then sprinkle the shredded cheddar cheese over the top.
  7. Return the pizza to the oven and bake for an additional 8 to 10 minutes, or until the cheese is melted and bubbly and the crust edges are deep golden brown.
  8. Slice and serve immediately.

Notes

  • For a quicker preparation, you can use pre-made refrigerated biscuits pressed together to form the crust base instead of crescent rolls.
  • If you prefer a richer flavor, use half-and-half instead of whole milk in the gravy.
  • You can prepare the sausage gravy up to one day ahead and reheat it before assembling the pizza.

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