Picture this: It’s the weekend, you’re craving something comforting, savory, and truly satisfying, but you’re tired of the usual scrambled eggs. Today I’m bringing you a breakfast mashup that’s so genius, you’ll wonder why you haven’t tried it sooner—the Sausage Gravy Breakfast Pizza! We’re taking that luscious, peppery gravy and fluffy sausage you know and love from classic biscuits and smothering it over a crispy pizza crust, topping it with a generous blanket of melted cheese, and crowning it with perfectly baked eggs. This dish is rich, flavorful, and incredibly fun to eat, turning an ordinary morning into a culinary celebration. Get ready to roll up your sleeves, because this ultimate comfort food is about to become your new brunch obsession.

Why You’ll Love This Recipe

Ultimate Comfort Food Mashup: This recipe takes two beloved dishes—sausage gravy and pizza—and merges them into one spectacular, savory creation. It’s truly a genius twist on breakfast.
Ready in a Flash: While it looks impressive, this pizza comes together in about 35 minutes, making it totally doable for a special weekend breakfast without spending hours in the kitchen.
The Perfect Base: We’re swapping out traditional tomato sauce for a creamy, homemade sausage gravy that acts as the richest, most flavorful base you could ever imagine.
Customizable Eggs: You can bake the eggs exactly how you like them—runny for dipping the crust, or fully set for an easy slice-and-serve situation.

Ingredients

All you need for this Sausage Gravy Breakfast Pizza is just a handful of simple ingredients and about 35 minutes! Yes, it’s that easy. But first gather up these kitchen heroes:

For the Gravy:

Turkey Sausage or Chicken Sausage: The heart of the gravy! Choose your favorite ground sausage; turkey or chicken varieties keep it a bit lighter while delivering that essential savory, peppery punch.
Butter: Creates the richness and fat needed to start the roux, which is the key to a thick, smooth gravy.
All-Purpose Flour: This works with the butter to form the roux, transforming the liquid into a silky, luscious sauce.
Milk: The liquid base for the gravy. Whole milk will give you the creamiest results, but any milk you have on hand will work just fine!
Salt and Black Pepper: Do not skimp on the pepper here! The sausage gravy should be generously seasoned—it’s where most of the oomph comes from.

For the Pizza:

Prepared Pizza Dough: Feel free to use store-bought (I keep a ball in the fridge for emergencies!) or your favorite homemade dough. Just make sure it’s ready to roll!
Shredded Mozzarella Cheese: Melts beautifully and adds that classic cheesy pull.
Shredded Cheddar Cheese: Adds a sharp, savory flavor to complement the gravy.
Large Eggs: These are cracked right on top and baked until set, adding a gorgeous, runny yolk finish (if you like them that way!).
Chopped Green Onions: A fresh, onion-y garnish that cuts through the richness of the gravy.
Olive Oil: Used to brush the crust for a beautiful golden color and a bit of richness.
Red Pepper Flakes (optional): A little pinch adds a lovely warmth and subtle kick if you like things spicy!

Quick Note: The exact measurements and quantities for all these amazing ingredients will be found right under this article in the convenient recipe card!

How to Make the Sausage Gravy Breakfast Pizza

This recipe is simple, but the results are unbelievably decadent. Follow these easy steps and prepare to be amazed!

Step 1: Prep the Oven and Pan

Preheat your oven to a blazing 425°F (220°C). Lightly grease your pizza pan or baking sheet. This ensures a nice, crispy crust that won’t stick.

Step 2: Cook the Sausage

In a large skillet over medium heat, cook your turkey or chicken sausage until it is completely browned and nicely crumbled. Be sure to break it up well as it cooks! Remove the cooked sausage from the pan using a slotted spoon and set it aside, leaving the glorious fat behind.

Step 3: Make the Silky Gravy Base

In the same pan, melt the butter in the remaining sausage fat. Whisk in the flour and cook for about 1 minute—this is your roux! It’ll look pasty, but this step removes the raw flour taste. Now, here’s the key: gradually pour in the milk while whisking continuously. Keep whisking until the gravy thickens up and becomes wonderfully smooth. Season it generously with salt and pepper.

Step 4: Assemble the Pizza

Roll out your prepared pizza dough and place it onto your greased pan. Brush the edges (the crust part) with a little olive oil. Now, spread that dreamy, savory sausage gravy evenly over the dough, leaving a small border for the crust.

Step 5: Load Up the Toppings

Sprinkle the cooked sausage pieces evenly over the gravy. Next, scatter the mozzarella and cheddar cheeses on top.

Step 6: Add the Eggs and Bake

Carefully crack the three large eggs directly onto the pizza, spacing them evenly apart (you want an egg in every slice!). Pop the whole thing into the preheated oven and bake for 12–15 minutes. Look for a golden crust and eggs that are set exactly how you like them!

Step 7: Garnish and Serve

Remove the pizza from the oven, and while it’s still piping hot, sprinkle with the chopped green onions and a pinch of those red pepper flakes, if you’re feeling spicy! Slice it up and serve warm for a seriously hearty breakfast or brunch treat.

Pro Tips for Making the Recipe

Don’t Skip the Roux Cook Time: Cooking the flour and butter for a full minute is crucial! It ensures your gravy tastes rich and savory, not raw and dusty.
Gravy Consistency is Key: If your gravy feels too thick to spread, whisk in an extra splash of milk (about 1–2 tablespoons) until it reaches a thick, spreadable consistency. If it’s too thin, let it simmer for a minute or two longer to reduce slightly.
The Runny Yolk Factor: For those perfect, runny yolks (great for dipping!), keep the baking time closer to 12 minutes. If you prefer fully cooked, firm eggs, lean toward 15 minutes.
Use Room Temperature Dough: If you are using store-bought dough, let it sit on the counter for 30 minutes before rolling. It will be much easier to work with!

How to Serve

This pizza is practically a full meal in itself, but a few simple additions can make it an even bigger brunch event!

A Touch of Freshness: Pair it with a simple side of fresh fruit, like sliced strawberries or a small bowl of mixed berries, to cut through the richness.
Spice it Up: Offer a bottle of your favorite hot sauce or a dollop of sriracha on the side for guests who like extra heat.
Beverage Pairing: Serve with strong black coffee or a crisp glass of orange juice—the acidity helps balance the savory flavors of the gravy and sausage.

Make Ahead and Storage

Storing Leftovers

Place any leftover slices in an airtight container in the refrigerator for up to 3 days.

Freezing

I recommend freezing the gravy base separately if you want to make ahead! However, if you have leftover baked pizza, wrap individual slices tightly in plastic wrap and then foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before reheating. Note that the eggs might change texture slightly upon thawing and reheating.

Reheating

The best way to reheat is in a preheated oven or toaster oven at 350°F (175°C) until the cheese is bubbling and the crust is crispy again (about 5–10 minutes). The microwave works, but the crust won’t be as crisp!

FAQs

1. Can I use different cheeses on this pizza?

Absolutely! This recipe is super flexible. While mozzarella and cheddar provide that great melt and savory flavor, you could easily substitute them. Monterey Jack or a smoky provolone would also melt wonderfully and add their own unique flavor profiles to the breakfast pizza. Feel free to experiment with whatever cheese you have on hand that melts well.

2. I don’t have time to make the gravy; can I use store-bought instead?

While the homemade sausage gravy truly elevates this recipe (and trust me, it’s quick!), you can use a high-quality store-bought country gravy in a pinch. If you go this route, be sure to cook the sausage separately, crumble it into the store-bought gravy, and season the mixture well with extra pepper before spreading it onto the crust.

3. How do I ensure my eggs don’t overcook or run off the pizza?

To prevent the eggs from running, create a slight well or border in the gravy/cheese mixture where you plan to crack the egg. For perfect doneness, watch the cooking time closely. Once the whites are mostly opaque and the yolks have a slight film but still jiggle, the pizza is ready. Remember, they will continue to set slightly after being removed from the oven!

4. What can I add to make this pizza vegetarian?

This is an easy switch! Simply omit the sausage entirely and create a simple white pepper gravy using butter, flour, milk, and lots of seasoning. To replace the sausage’s savory flavor and texture, consider sautéing some diced mushrooms, onions, or even crumbled plant-based breakfast sausage and stirring them into the gravy before spreading it on the dough.