I bake a golden crust topped with creamy sausage gravy, soft-scrambled eggs, and melty cheese—everything I love about a diner breakfast on a sliceable, crowd-friendly pizza.

Why You’ll Love This Recipe

• I get all my favorite breakfast flavors in one pan: savory sausage, velvety gravy, eggs, and cheese.

• I start with a refrigerated crust so prep stays quick and weeknight-easy.

• I make a hearty, protein-packed brunch centerpiece that slices cleanly.

• I customize the toppings to match what I have on hand.

• I serve it hot from the oven or reheat slices for grab-and-go mornings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 refrigerated pizza crust (about 13–14 inches)

• 1 lb breakfast sausage

• 3 tablespoons unsalted butter

• 3 tablespoons all-purpose flour

• 2 cups milk (whole or 2%)

• 1/2 teaspoon kosher salt, plus more to taste

• 1/2 teaspoon black pepper

• 1/4 teaspoon garlic powder (optional)

• Pinch red pepper flakes (optional)

• 4 large eggs

• 1 tablespoon olive oil (for the crust)

• 1 1/2 cups shredded mozzarella (or mozzarella–cheddar blend)

• 1/4 cup grated Parmesan (optional, for extra savoriness)

• 2 green onions, thinly sliced (for topping)

Directions

1. I heat the oven to 425°F (220°C). I line a sheet pan with parchment and unroll the refrigerated crust, pressing it to an even thickness. I brush lightly with olive oil and par-bake 5–7 minutes until just set but pale.

2. While the crust par-bakes, I brown the sausage in a skillet over medium heat, breaking it up as it cooks. I transfer the cooked sausage to a plate, leaving 3 tablespoons of drippings in the pan (I add butter if needed to reach about 3 tablespoons fat total).

3. I make the gravy: I melt the butter (if added), whisk in the flour, and cook 1–2 minutes. I slowly whisk in the milk, simmering until thick and creamy, 3–5 minutes. I season with salt, pepper, garlic powder, and a pinch of red pepper flakes. I stir the sausage back in and keep the gravy warm on low; it should be spreadable, not runny.

4. I soft-scramble the eggs: in a nonstick pan over low heat, I scramble the eggs just until glossy and barely set—they’ll finish in the oven.

5. I assemble: I spread a generous layer of sausage gravy over the par-baked crust. I scatter the soft-scrambled eggs over the gravy, then I top with mozzarella and Parmesan.

6. I bake 10–12 minutes, until the cheese is melted and the edges are golden. I let the pizza rest 2–3 minutes, then I finish with green onions, slice, and serve.

Servings and timing

• Servings: 8 slices (about 4 servings as a main, 6–8 as part of a spread)

• Prep time: 15 minutes

• Cook time: 20–25 minutes

• Total time: 35–40 minutes

Variations

• I go meat-lover’s: I add crumbled bacon or diced ham with the sausage.

• I make it veggie: I sauté bell peppers, onions, and mushrooms and layer them under the cheese.

• I change the base: I swap the gravy for a thin layer of pesto or marinara and keep the eggs and cheese.

• I add heat: I use hot sausage, extra red pepper flakes, or a drizzle of chili crisp after baking.

• I try a biscuit crust: I press refrigerated biscuit dough into the pan and bake until set before topping.

storage/reheating

I refrigerate slices in an airtight container for up to 3 days. To reheat, I use a 375°F (190°C) oven or toaster oven for 6–8 minutes so the crust crisps and the cheese re-melts. The microwave works in a pinch, but I expect a softer crust; I crisp the bottom afterward in a dry skillet if I want extra crunch.

FAQs

Can I make the sausage gravy ahead?

I can make it up to 2 days in advance. I rewarm gently with a splash of milk until spreadable before assembling.

Do I have to par-bake the crust?

I like to, because it prevents a soggy base under the gravy. If the dough is very thin or pre-baked, I skip or shorten the par-bake.

Can I crack whole eggs on top instead of scrambling?

I can: I create small wells in the cheese, crack 3–4 eggs on top, and bake until the whites set and the yolks are still jammy, 8–12 minutes.

What cheese melts best here?

I reach for low-moisture mozzarella for stretch and add a little cheddar or Parmesan for sharpness.

How do I keep the gravy from running off?

I cook it until thick enough to coat a spoon, and I stop just short of the crust’s very edge when spreading so it doesn’t spill as the cheese melts.

Conclusion

I love how this breakfast pizza turns hearty sausage gravy, eggs, and cheese into a crisp-edged, sliceable pie. With a shortcut crust and simple toppings, I get diner-level comfort that’s perfect for weekend brunch or a breakfast-for-dinner win.

Breakfast Pizza

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• Author: Evee
• Total Time: 40 minutes
• Yield: 8 slices
• Diet: Low Lactose

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Description

A hearty breakfast pizza topped with creamy sausage gravy, soft-scrambled eggs, and melted cheese on a golden, crisp crust—everything you love about a diner breakfast in one sliceable, satisfying dish.

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Ingredients

1 refrigerated pizza crust (about 13–14 inches)

1 lb breakfast sausage

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups milk (whole or 2%)

1/2 teaspoon kosher salt, plus more to taste

1/2 teaspoon black pepper

1/4 teaspoon garlic powder (optional)

Pinch red pepper flakes (optional)

4 large eggs

1 tablespoon olive oil (for brushing crust)

1 1/2 cups shredded mozzarella (or mozzarella–cheddar blend)

1/4 cup grated Parmesan (optional)

2 green onions, thinly sliced (for topping)

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Instructions

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment and press out the crust evenly. Brush with olive oil and par-bake 5–7 minutes until just set.
2. Brown sausage in a skillet, breaking it up. Transfer to a plate, reserving 3 tablespoons drippings. Add butter if needed to reach that amount.
3. For the gravy: Melt butter if added, whisk in flour, and cook 1–2 minutes. Slowly whisk in milk and simmer 3–5 minutes until thick. Season with salt, pepper, garlic powder, and red pepper flakes. Stir sausage back in and keep warm.
4. Soft-scramble the eggs over low heat until glossy and just set.
5. Assemble: Spread sausage gravy over crust, top with scrambled eggs, mozzarella, and Parmesan.
6. Bake 10–12 minutes until cheese melts and crust is golden. Rest 2–3 minutes, top with green onions, slice, and serve.

Notes

Add crumbled bacon or ham for a meat-lover’s version.

Include sautéed vegetables for a veggie-forward twist.

Use pesto or marinara instead of gravy for a different flavor base.

Try biscuit dough as the crust for extra fluffiness.

Store and reheat in the oven for best texture.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Bake
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 390
• Sugar: 3g
• Sodium: 670mg
• Fat: 25g
• Saturated Fat: 11g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 18g
• Cholesterol: 135mg