Sausage Gravy Breakfast Pizza – The Best Brunch Mash-Up!
Get ready for your new weekend brunch obsession: Sausage Gravy Breakfast Pizza! This incredible dish takes all the beloved components of a hearty Southern breakfast – fluffy scrambled eggs, creamy, savory sausage gravy, and loads of melted cheese – and piles them onto a flaky, golden crescent roll crust. It’s a glorious mash-up that’s easy to make, utterly delicious, and guaranteed to be the hero of your next brunch gathering!
Why You’ll Love This Breakfast Pizza
- Ultimate Brunch Mash-Up: Combines the best of breakfast pizza and classic sausage gravy.
- Flaky & Crispy Crust: Uses convenient crescent rolls for a buttery, tender, and flaky base.
- Creamy & Savory: Rich sausage gravy is the star, perfectly complementing the eggs and cheese.
- Easy & Fun: Simple to assemble and a unique twist on breakfast that’s always a hit.
- Crowd-Pleasing: Appeals to all ages and makes for a satisfying centerpiece for any brunch.
What You’ll Need
Gather these delicious and comforting ingredients to craft your amazing Sausage Gravy Breakfast Pizza:
Ingredients (Serves 6–8):
For the Crust:
- 2 packages (8 oz each) refrigerated crescent rolls
For the Sausage Gravy:
- 1 lb breakfast sausage (ground, mild or hot)
- ¼ cup all-purpose flour
- 2 cups milk (whole or 2% for creaminess)
- ½ tsp black pepper
- ¼ tsp salt (or to taste, depending on sausage saltiness)
For the Filling & Topping:
- 6 large eggs
- 2 tbsp milk (for the eggs)
- 1 tbsp unsalted butter (for scrambling eggs)
- 2 cups shredded sharp cheddar cheese (or a Colby Jack blend), divided
- Optional: Fresh chopped chives or green onions for garnish, hot sauce for serving.
Instructions: Crust, Gravy, Scramble, Assemble, and Bake!
1. Prepare the Crust:
Preheat your oven to 375°F (190°C). Unroll the 2 packages of crescent rolls onto a large baking sheet lined with parchment paper. Arrange the triangles with the wide ends touching in the center, forming a large rectangle or circle. Press the seams together firmly to seal and create a unified crust. If you desire a slightly thicker crust, you can overlap the dough slightly. Bake the crust for 8-10 minutes, or until it’s lightly golden and slightly puffed. Remove from oven and set aside.
2. Make the Sausage Gravy:
While the crust bakes, in a large skillet, cook the 1 lb breakfast sausage over medium heat, breaking it up with a spoon, until it’s fully browned and cooked through. Drain off any excess grease thoroughly. Sprinkle the ¼ cup all-purpose flour over the cooked sausage. Stir well and cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste. Gradually whisk in the 2 cups milk, stirring constantly to prevent lumps. Bring the mixture to a simmer, stirring frequently, until the gravy thickens to your desired consistency (it should be thick enough to coat a spoon, but still pourable). Stir in ½ tsp black pepper and ¼ tsp salt. Taste and adjust seasoning as needed, remembering the sausage can be salty. Remove from heat.
3. Scramble the Eggs:
In a medium bowl, whisk together the 6 large eggs and 2 tbsp milk. Season lightly with salt and pepper. Heat 1 tbsp unsalted butter in a non-stick skillet over medium-low heat. Pour the egg mixture into the hot skillet. Cook, stirring gently with a spatula, until the eggs are light, fluffy, and just set. Do not overcook. Remove from heat.
4. Assemble the Pizza:
Spread the warm sausage gravy evenly over the partially baked crescent roll crust, leaving a small border for the crust edge. Evenly spoon the scrambled eggs over the gravy. Generously sprinkle 1 ½ cups of the shredded sharp cheddar cheese over the eggs.
5. Bake to Perfection:
Return the assembled Sausage Gravy Breakfast Pizza to the oven. Bake for another 10-15 minutes, or until the crust is golden brown, the cheese is melted and bubbly, and the filling is heated through. For a final touch, sprinkle the remaining ½ cup shredded sharp cheddar cheese over the pizza during the last 2-3 minutes of baking for an extra fresh melted layer.
6. Rest, Slice, and Serve:
Carefully remove the pizza from the oven. Let it rest on the baking sheet for 5-10 minutes before slicing. This allows the gravy and cheese to set slightly, making it much easier to cut neat slices. Slice into squares or wedges and serve hot. Garnish with fresh chopped chives or green onions if desired, and offer hot sauce on the side for those who like a kick. Enjoy your ultimate brunch hero!
Tips for the Best Brunch Pizza
- Drain Sausage Well: This is crucial for a non-greasy gravy. Ensure all excess fat is removed after browning the sausage.
- Don’t Overcook Gravy: The gravy will thicken slightly as it cools. Aim for a consistency that’s thick enough to coat a spoon but still spreadable.
- Al-Dente Eggs: Scramble the eggs until just set. They will continue to cook slightly on the pizza in the oven, preventing them from becoming rubbery.
- Firmly Press Crescent Dough: Make sure you press the crescent roll seams together very firmly to create a solid crust that holds the toppings without seeping.
- Pre-Bake Crust: This step helps create a sturdy, flaky base that won’t become soggy from the gravy.
- Cheese Choice: Sharp cheddar offers great flavor, but a Colby Jack or Mexican blend provides extra meltiness.
- Keep Warm: If serving a crowd, this pizza can be kept warm on a low-temperature oven (around 200°F / 95°C) for a short period.
- Make Ahead (Partial): You can cook the sausage gravy and scramble the eggs ahead of time. Store them separately in the refrigerator. Assemble and bake the pizza just before serving for the best results.
This Sausage Gravy Breakfast Pizza is a truly special and incredibly delicious way to celebrate breakfast or brunch. Prepare for rave reviews and empty plates!