Weekend Brunch Just Got a Major Upgrade: The Ultimate Sausage Gravy Breakfast Pizza

Hey friends, Beau here! Let’s talk about one of life’s greatest simple pleasures: a lazy weekend morning. The coffee is brewing, the sun is streaming through the kitchen window, and you have a house full of hungry people waiting for a meal that’s going to make their eyes light up. You could make pancakes. You could make bacon and eggs. But what if I told you there’s a way to combine all the best parts of a classic, stick-to-your-ribs breakfast into one epic, shareable, and downright magical dish?

Welcome to the glorious world of Sausage Gravy Breakfast Pizza. This isn’t just a recipe; it’s a weekend game-changer. Imagine a golden, crispy pizza crust, not with tomato sauce, but smothered in rich, creamy sausage gravy. On top of that, we pile on fluffy, buttery scrambled eggs and a blanket of melted, gooey Colby Jack cheese. It’s the kind of meal that turns an ordinary Saturday into a mini-feast and makes you the undisputed hero of brunch.

I designed this recipe specifically to be a crowd-pleaser. It’s incredibly easy to pull together, even if you’re still figuring out your way around a rolling pin. We’re using a few smart shortcuts (no judgment here!) to get a from-scratch taste without the all-day effort. So, whether you’re feeding your family, hosting friends, or just treating yourself to something spectacular, this pizza is your ticket to breakfast bliss. Let’s get cooking!

The Brunch That Started It All

This recipe has a special place in my heart because it was born out of a happy accident. A few years back, I was hosting my family for the holidays. The morning after our big feast, I stumbled into the kitchen to find a crew of hungry cousins, aunts, and uncles already buzzing about. The problem? We had a ton of leftover sausage gravy from biscuits and gravy the day before, but not nearly enough biscuits.

In a classic “kitchen sink” moment of desperation and inspiration, I saw a tube of pizza dough in the fridge. I thought, “Why not?” I par-baked the crust, slathered on that leftover gravy, scrambled up a dozen eggs, and covered the whole thing with every shred of cheese I could find. When I pulled that bubbling, golden masterpiece out of the oven, the entire room fell silent, followed by a chorus of “Whoa.” It was an instant hit. That chaotic, beautiful morning taught me that the best recipes often come from a little improvisation and a lot of love. This pizza is now a non-negotiable part of all our family gatherings.

Gathering Your Breakfast Pizza Dream Team

Here’s everything you’ll need to create this brunch legend. I’ve included some of my favorite chef insights and swaps to make this recipe your own.

• 2 (13.8 oz) tubes refrigerated pizza crust: This is our ultimate shortcut to a golden, chewy base without the fuss of homemade dough. Chef’s Tip: Let the dough sit at room temperature for 10-15 minutes before unrolling—it’ll be much easier to handle and less likely to tear.
• 4 tablespoons olive oil: A simple brush of olive oil gives the crust a beautiful golden color and a lovely crisp texture as it bakes.
• 16 large eggs: The star of the show! They create a fluffy, protein-packed layer. Substitution Tip: For a richer flavor, swap out 4 of the eggs for ½ cup of heavy cream or half-and-half when whisking.
• 2 teaspoons salt & 1 teaspoon black pepper: Seasoning is key! Don’t be shy with the salt and pepper in your eggs. It makes all the difference.
• ⅔ cup milk: Whisked into the eggs, this is the secret to incredibly light and fluffy scrambled eggs. It creates steam as they cook, leading to that perfect, soft texture.
• 4 tablespoons salted butter: Used for scrambling the eggs, butter adds a rich, irreplaceable flavor. Chef’s Insight: I prefer salted butter here for an extra flavor boost against the creamy gravy.
• 2 (15 oz) cans Libby’s Country Sausage Gravy: Our flavor powerhouse! This savory, creamy gravy is the “sauce” of our pizza. Substitution Tip: If you can’t find Libby’s, any high-quality canned country sausage gravy will work, or you can use 3-4 cups of your own homemade sausage gravy.
• 4 cups shredded Colby Jack cheese: The melty, glorious glue that holds everything together. Colby Jack has the perfect mild flavor and meltability. Chef’s Tip: For the love of all things cheesy, please shred your own from a block! Pre-shredded cheese is coated to prevent clumping, which also prevents it from melting as smoothly and beautifully.
• Optional toppings: This is where you get creative! I love a sprinkle of chopped green onions for a fresh bite, some cooked crumbled bacon for extra smokiness, or a dash of red pepper flakes for a subtle kick.

Let’s Build the Ultimate Breakfast Pizza!

Follow these steps, and you’ll have two gorgeous pizzas ready in no time. I’ve packed this section with all my favorite kitchen hacks to ensure your pizza is perfect.

1. Preheat and Prep: Fire up your oven to 425°F (220°C). This hot temperature is crucial for getting a crispy crust. While it’s heating, lightly grease two standard baking sheets. Unroll your pizza dough onto the sheets and, using your fingers or a rolling pin, gently press it out to fit the pan. Chef’s Hack: If the dough is being stubborn and shrinking back, let it rest for 5 minutes and try again. Gluten needs a minute to relax! Brush the entire surface of both crusts with the olive oil. This step is non-negotiable for a golden, delicious base.
2. Par-Bake the Crust: Pop the baking sheets into the preheated oven and bake the crusts for 7-8 minutes, or until they look dry and are just barely starting to turn a light golden brown. Why do this? Par-baking (or pre-baking) ensures our crust doesn’t end up soggy once we add the wet gravy and eggs. It’s the secret to a crisp-bottomed pizza!
3. Scramble to Perfection: While the crusts are in the oven, whisk your eggs, milk, salt, and pepper in a large bowl until they are uniform and slightly frothy. Melt your butter in a large skillet over medium heat. Once the butter is foaming, pour in the eggs. Chef’s Secret: Don’t overcook them! We want soft, fluffy curds. As soon as the eggs are just set but still a tiny bit wet, take them off the heat and transfer them to a plate. They will continue to cook from residual heat and then again in the oven, so this prevents them from becoming rubbery.
4. Warm the Gravy: Pour your canned sausage gravy into a saucepan and warm it over low heat, stirring occasionally. You just want it warm enough to be easily spreadable—not boiling. If it’s too thick, you can splash in a tablespoon or two of milk to thin it out.
5. The Grand Assembly: Now for the fun part! Take your par-baked crusts out of the oven. Spread the warm sausage gravy evenly over each crust, just like you would pizza sauce. Next, evenly distribute your fluffy scrambled eggs over the gravy. Finally, shower the entire thing with that mountain of gorgeous, freshly shredded Colby Jack cheese. Chef’s Tip: Go all the way to the edges with the cheese! As it melts, it’ll create a delicious, crispy, cheesy fringe.
6. The Final Bake: Carefully return the assembled pizzas to the oven and bake for another 7-9 minutes. You’re looking for the cheese to be completely melted, bubbly, and possibly even have a few beautiful golden-brown spots.
7. Garnish and Serve: Take the pizzas out of the oven and let them rest on the baking sheet for 2-3 minutes. This allows the cheese to set slightly, making for cleaner slices. Sprinkle with your chosen optional toppings, slice into squares, and get ready for the compliments to roll in!

How to Serve Your Brunch Masterpiece

Presentation is part of the fun! I like to place the baking sheets right in the middle of the table on a trivet—it’s rustic, inviting, and says “dig in!” For a prettier spread, you can slide the whole pizza onto a large wooden cutting board. Slice it into squares or triangles, whatever you prefer.

This pizza is a complete meal in one slice, but it loves company. I love serving it with a big, fresh fruit salad to cut through the richness, or a simple arugula salad with a bright lemon vinaigrette. And of course, don’t forget the coffee and orange juice! For an extra-indulgent touch, offer a side of hot sauce or even a drizzle of extra warm gravy for the true gravy lovers at the table.

Make It Your Own: Delicious Recipe Twists

The beauty of this recipe is its versatility. Don’t be afraid to play with it! Here are a few of my favorite variations:

• The “Everything Bagel” Pizza: Swap the sausage gravy for a layer of whipped cream cheese. Top with everything bagel seasoning, red onion, and smoked salmon (add the salmon after baking).
• Spicy Southwest Fiesta: Use a spicy chorizo sausage gravy if you can find it. Add a layer of black beans and corn with the eggs, and use a Pepper Jack cheese blend. Top with fresh cilantro, diced avocado, and a dollop of sour cream after baking.
• Veggie Lover’s Delight: Skip the meat-based gravy and use a creamy mushroom or peppercorn gravy from a jar. Sauté some bell peppers, onions, and spinach, and scatter them over the gravy before adding the eggs and cheese.
• Fully Loaded Hash Brown Crust: For a low-carb or gluten-free option, press thawed frozen shredded hash browns into the greased baking sheets to form a crust. Bake at 425°F for 20-25 minutes until crispy, then top and bake as directed.
• Biscuit Dough Base: Feeling extra? Use two cans of flaky biscuit dough instead of pizza crust. Press the biscuits together into the pan to form a base, par-bake according to the biscuit can instructions, and then proceed with the recipe.

Beau’s Kitchen Notes & Stories

This recipe has evolved so much since that first desperate morning. I’ve learned that a cast-iron skillet is an amazing vessel for a single, deep-dish style pizza. I’ve also found that letting the pizzas rest for a few minutes after baking is the difference between a beautiful slice and a cheesy landslide on your plate—a lesson I learned the hard way with a very messy first attempt!

The biggest laugh came when my nephew, who was about five at the time, took his first bite, looked at me with wide eyes, and solemnly declared, “Uncle Beau, you broke breakfast.” I took it as the highest compliment. He meant that it was so good, it broke all the rules of what breakfast should be. And honestly, that’s the Feastical spirit right there.

Your Breakfast Pizza Questions, Answered!

Q: My eggs got a little watery after baking. What happened?
A: This is usually a sign of overcooking the eggs initially. Remember, take them off the heat when they’re still slightly wet! Also, make sure your gravy isn’t too thin. If you’re using homemade gravy, ensure it’s nice and thick before spreading.

Q: Can I make this breakfast pizza ahead of time?
A: You can do some prep! You can par-bake the crusts and scramble the eggs the night before. Store them separately in the fridge. In the morning, let the crust come to room temp for 10 minutes, warm the gravy, assemble, and bake. It might need an extra minute or two in the oven since everything is starting cold.

Q: What’s the best way to reheat leftovers?
A> The oven or toaster oven is your best friend here! Reheat at 350°F for about 10 minutes until warm and the crust is crispy again. The microwave will work in a pinch, but it will make the crust soft.

Q: I’m feeding a smaller crowd. Can I halve this recipe?
A> Absolutely! Just use one tube of dough, one can of gravy, 8 eggs, and 2 cups of cheese. Keep the rest of the ingredient ratios roughly the same and follow the same baking instructions.

Ultimate Sausage Gravy Breakfast Pizza (Feeds a Crowd!)

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• Author: BeauCollier

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Description

Sausage Gravy Breakfast Pizza

Golden, cheesy, and loaded with sausage gravy and fluffy eggs—perfect for weekend brunch, holidays, or feeding a hungry crowd!

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Ingredients

Scale 1x2x3x

Pizza Base:

• 2 (13.8 oz) tubes refrigerated pizza dough

• 4 tbsp olive oil

Eggs:

• 16 large eggs

• ⅔ cup milk

• 2 tsp salt

• 1 tsp black pepper

• 4 tbsp salted butter

Toppings:

• 2 (15 oz) cans sausage gravy (Libby’s or high-quality substitute)

• 4 cups shredded Colby Jack cheese

• Optional: chopped green onions, crumbled cooked bacon, red pepper flakes

Optional Twists:

• Everything Bagel: whipped cream cheese, smoked salmon, everything bagel seasoning

• Southwest: spicy sausage gravy, black beans, corn, pepper jack, cilantro, avocado

• Veggie: creamy mushroom or peppercorn gravy, sautéed peppers, onions, spinach

• Hashbrown crust: use shredded hash browns as base for gluten-free/low-carb option

• Biscuit base: replace pizza dough with pressed flaky biscuit dough

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Instructions

• Preheat Oven

  • 425°F (220°C). Grease two baking sheets.

  • Roll out pizza dough to fit sheets; brush with olive oil.

• Par-Bake Crust

  • Bake 7–8 minutes until lightly golden. Remove from oven.

• Scramble Eggs

  • Whisk eggs, milk, salt, and pepper.

  • Melt butter in a skillet over medium heat; cook eggs until just set but slightly wet.

• Warm Gravy

  • Heat canned sausage gravy over low, stirring occasionally. Add milk if too thick.

• Assemble Pizzas

  • Spread warm gravy over crusts.

  • Layer scrambled eggs evenly.

  • Top with shredded Colby Jack cheese (edge to edge).

• Final Bake

  • Bake 7–9 minutes until cheese is melted, bubbly, and lightly golden.

• Garnish & Serve

  • Let rest 2–3 minutes. Slice into squares or triangles. Add optional toppings as desired.

Notes

• Avoid watery eggs: Remove from heat when slightly underdone; residual heat will finish cooking.

• Make ahead: Par-bake crust and scramble eggs the night before; assemble and bake in the morning.

• Reheat: Oven/toaster oven at 350°F for ~10 minutes; microwave works but softens crust.

• Smaller batch: Halve ingredients for 1 pizza (~12 slices).

Nutrition

• Calories: 260 Cal Per Serving
• Carbohydrates: 18g
• Protein: 12g

Nutritional Information (Approximate)

Let’s keep it real—this is a celebratory, comfort food dish meant to be enjoyed! Here’s a general breakdown per slice (based on 24 slices total).

• Calories: ~260
• Protein: 12g
• Carbohydrates: 18g
• Fat: 16g

Chef’s Note: Remember, these numbers can vary based on the specific brands you use and any optional toppings. For a lighter version, you can use a low-fat cheese, egg whites, and a lower-fat gravy, but I’m a firm believer in enjoying the full, glorious flavor every once in a while!

Final Thoughts

And there you have it, friends—the Ultimate Sausage Gravy Breakfast Pizza in all its glory. This recipe is more than just a list of ingredients; it’s an invitation to get creative, to gather around the table, and to turn a simple meal into a memory. It’s proof that the best food doesn’t have to be complicated; it just has to be made with a little joy.

I can’t wait for you to try this. When you do, please tag me @Feastical on social media or shoot me an email. I love seeing your creations and hearing your own kitchen stories. Now, go forth and conquer brunch! Until next time, keep your spatula close and your appetite closer.

Happy Cooking,
Beau