Sausage Gravy Breakfast Pizza (Print-Friendly Version)
Crescent crust topped with savory sausage gravy, scrambled eggs, and a blend of cheeses. Ideal for weekend brunch.
# What You'll Need:
→ Base
01 -
2 packages refrigerated crescent roll dough
→ Sausage Gravy
02 -
1 package country sausage gravy mix
03 -
500 ml water or milk (as required by gravy mix)
04 -
225 g cooked sausage crumbles
→ Scrambled Eggs
05 -
6 large eggs
06 -
60 ml milk
07 -
1.25 g salt
08 -
0.5 g ground black pepper
09 -
14 g unsalted butter
→ Cheese Topping
10 -
100 g shredded cheddar cheese
11 -
100 g shredded pepper jack cheese
# How to Make It:
01 -
Preheat the oven to 190°C. Grease a round pizza pan. Unroll crescent roll dough and arrange the triangles in a circle, overlapping slightly. Press the seams together to form a single, unified crust. Bake for 11 to 13 minutes until golden and cooked through.
02 -
Prepare sausage gravy according to package instructions, whisking the mix with water or milk until smooth. Stir in the cooked sausage crumbles. Allow the mixture to cool slightly.
03 -
In a bowl, whisk together eggs, milk, salt, and pepper until fully blended. Melt butter in a skillet over medium-low heat. Add the egg mixture and scramble gently, stirring often, until just set but still creamy.
04 -
Spread the sausage gravy evenly over the pre-baked crust, leaving a small border. Distribute scrambled eggs over the gravy, then top with both shredded cheeses.
05 -
Return the pizza to the oven and bake for 5 to 10 minutes, until the cheese is melted and bubbly and the eggs are fully set.
06 -
Let the pizza rest for several minutes before slicing. Cut into wedges and serve warm.
# Additional Tips:
01 -
Prebake the crust to ensure it remains crisp under wet toppings.
02 -
Slightly undercook the eggs, as they will finish setting in the oven.
03 -
Allow the pizza to rest before slicing to prevent toppings from sliding off.