Go Back
A close-up shot of the creamy sausage gravy being spread over the pressed biscuit dough crust for the breakfast pizza.

Biscuits and Gravy Breakfast Pizza: The Ultimate Brunch Mashup

A show-stopping Biscuits and Gravy Breakfast Pizza recipe featuring a flaky biscuit crust, creamy sausage gravy, melted cheese, and baked eggs. The perfect comfort food mashup for an unforgettable weekend brunch or fun 'brinner'!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Breakfast, Brunch, Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (16.3 oz) large refrigerated biscuits such as Pillsbury Grands!
  • 1 lb pork breakfast sausage
  • 1/4 cup all-purpose flour
  • 2.5 cups whole milk
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 4 large eggs
  • 2 tbsp butter melted
  • 1/2 tsp black pepper freshly ground
  • 1/4 tsp salt
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • 1 12-inch pizza pan or large baking sheet
  • 1 Large Skillet

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 12-inch pizza pan. Arrange the biscuits on the pan, pressing the seams together to form a solid crust with a slightly raised edge. Brush the crust with melted butter.
  2. In a large skillet over medium-high heat, cook the breakfast sausage until browned and crumbled, about 8-10 minutes. Do not drain the drippings.
  3. Sprinkle the flour over the cooked sausage and stir for one minute. Gradually whisk in the milk until smooth. Bring to a simmer and cook, stirring frequently, until the gravy thickens, about 5-7 minutes. Season with salt and pepper.
  4. Spread the sausage gravy evenly over the biscuit crust. Top with the shredded cheddar and mozzarella cheeses. Make four small wells in the cheese and crack an egg into each one.
  5. Bake for 15-20 minutes, until the crust is golden brown and the egg whites are set. Let it rest for a few minutes before garnishing with fresh parsley, slicing, and serving.

Notes

For the best results, use freshly shredded cheese as it melts better than pre-shredded varieties.
Keep a close eye on the eggs during the last few minutes of baking to ensure you get your desired yolk consistency.
Feel free to add a pinch of red pepper flakes to the gravy for a little heat.