Sausage Gravy Breakfast Pizza (Printer-Friendly Version)
Buttery crust with creamy sausage gravy, eggs, and melty cheese—morning comfort elevated and ready to share.
# Required Ingredients:
→ Crust
01 -
1 can refrigerated crescent roll dough (about 250 g)
→ Sausage Gravy
02 -
225 g cooked pork sausage crumbles
03 -
1 packet country gravy mix
04 -
240 ml whole milk (for gravy mix, check package instructions)
→ Egg Layer
05 -
6 large eggs
06 -
60 ml whole or 2% milk
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon freshly cracked black pepper
09 -
15 g unsalted butter
→ Cheese Topping
10 -
100 g shredded cheddar cheese
11 -
75 g shredded pepper Jack cheese
# Step-by-Step Instructions:
01 -
Preheat oven to 190°C (375°F) and grease a round pizza pan thoroughly.
02 -
Unroll crescent dough and arrange triangles slightly overlapping on the pan. Press seams together, forming a solid base that extends up sides. Pinch any openings to seal. Bake for 11–13 minutes until puffed and lightly golden. Monitor from 10 minutes to prevent over-browning.
03 -
While crust bakes, whisk gravy mix with 240 ml milk according to package directions until thick and lump-free. Remove from heat and stir in cooked sausage crumbles. Keep warm on low heat.
04 -
Whisk eggs with 60 ml milk, salt, and black pepper in a bowl until homogeneous. Melt butter in a nonstick skillet over medium-low heat, pour in egg mixture, and gently stir with a spatula. Cook until soft curds form and eggs remain slightly wet. Immediately remove from heat.
05 -
After the crust cools slightly, spread sausage gravy evenly across the base, reaching all edges. Scatter scrambled eggs over the gravy. Top evenly with shredded cheddar and pepper Jack cheeses.
06 -
Return pizza to oven and bake 5–10 minutes until cheese bubbles, browns lightly, and eggs are fully set. Remove as soon as cheese is fully melted and golden.
07 -
Let the pizza rest 3–5 minutes so toppings settle. Slice into wedges and serve hot.
# Handy Cooking Tips:
01 -
Using freshly shredded cheese ensures optimal melting and flavor.
02 -
Scramble eggs until just set to prevent overcooking during the final bake.
03 -
Leftovers store well in the refrigerator for up to 2 days; reheat in the oven for best texture.