Sausage Gravy Breakfast Pizza

Ingredients

Pizza Base

• 2 packages crescent roll dough

Sausage Gravy Layer

• 1 package cooked sausage crumbles (recommended: Jimmy Dean)
• 1 envelope country gravy mix

Scrambled Eggs

• 6 large eggs
• 2 tablespoons whole milk
• 0.5 teaspoon fine salt
• 0.25 teaspoon ground black pepper
• 1 tablespoon unsalted butter

Cheese Topping

• 225 grams shredded cheddar cheese
• 115 grams shredded pepper Jack cheese

This combination gives you a buttery, flaky base, a rich and meaty gravy, creamy eggs, and a melty, slightly spicy cheese finish.​

Step-by-Step Instructions

1. Prebake the Crescent Roll Crust

1. Preheat your oven to 190°C (375°F) and lightly grease a round pizza pan.​
2. Unroll the crescent dough and arrange the triangles in a circular pattern, with the points radiating outward and the wide ends overlapping in the center.​
3. Press the seams together with your fingers to form one even crust, making sure there are no gaps where gravy could leak through. You can gently press the dough about 2–3 cm (about 1 inch) up the sides to form a slight edge.​
4. Bake for 11–13 minutes, until the crust is golden brown and slightly puffy, then let it cool just enough to hold its shape.​

Prebaking is key; it gives you a sturdy, crisp base that can handle the gravy and eggs without going soggy.​

2. Make the Sausage Gravy

1. Prepare the country gravy mix according to the package directions, usually by whisking the dry mix into cold milk or water and heating gently in a saucepan until thickened.​
2. Stir in the cooked sausage crumbles and mix well so there’s sausage in every bite.
3. Keep the sausage gravy warm off the heat while you prepare the eggs.​

Using sausage crumbles plus a quick gravy mix gives you rich, flavorful sausage gravy with very little effort.​

3. Scramble the Eggs

1. Crack the eggs into a large bowl and add the milk, salt, and black pepper. Whisk until fully combined and slightly frothy.​
2. In a non‑stick skillet over medium heat, melt the unsalted butter.
3. Pour in the egg mixture and let it sit for a few seconds until the edges just begin to set.
4. Gently push the eggs from the edges toward the center with a spatula, letting the uncooked egg flow to the edges. Cook, stirring gently, until the eggs are softly set and creamy, then remove from the heat.​

You want the eggs just barely done; they will finish setting in the oven so they stay soft instead of dry.​

4. Assemble the Breakfast Pizza

1. Spread the warm sausage gravy evenly over the prebaked crust, all the way to the edges for full coverage.​
2. Scatter the scrambled eggs evenly over the gravy so every slice gets a good amount of egg.​
3. Top with the shredded cheddar and pepper Jack cheeses, distributing them evenly over the surface.​

Layering gravy first, then eggs, then cheese ensures everything stays in place and melts into a cohesive, cheesy topping.​

5. Final Bake

1. Return the assembled pizza to the oven and bake for 5–10 minutes, or until the cheese is fully melted, bubbly, and the eggs are heated through.​
2. Remove from the oven and let the pizza rest for a few minutes before slicing so the layers can set slightly and each slice holds together neatly.​

At this point the crust is crisp, the gravy is hot, and the cheese has melted into gooey pockets over the eggs and sausage.​