This Biscuits and Gravy Breakfast Pizza brings together all the cozy elements I crave in a hearty breakfast. With a fluffy biscuit crust, creamy peppered gravy, scrambled eggs, and melty cheddar cheese, every slice is a satisfying bite of comfort. It’s perfect for lazy weekends or those mornings when I want something a little special without a ton of work. Easy, indulgent, and endlessly customizable, this breakfast pizza is a true morning favorite in my kitchen.
Why You’ll Love This Recipe
There’s something magical about turning classic breakfast ingredients into a pizza. I love how easy it is to assemble, how affordable the ingredients are, and how adaptable it can be for different preferences. Whether I’m making it for a quick weekday treat or prepping ahead for brunch guests, this recipe fits right in. Plus, it’s a total crowd-pleaser—no leftovers guaranteed.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Biscuit Crust
Refrigerated biscuit dough
For the Gravy
Ground meat of choice (or meatless alternative)
All-purpose flour
Whole milk
Black pepper
Salt
For the Toppings
Large eggs
Shredded cheddar cheese
Chopped fresh chives (optional)
Directions
1. Preheat and Prepare the Crust I preheat my oven to 375°F (190°C), then press the biscuit dough into a greased 12-inch pizza pan. I bake it for 10 minutes until it’s lightly golden.
2. Cook the Filling While the crust bakes, I brown the meat or meat substitute in a skillet over medium heat, breaking it into crumbles as it cooks. Once cooked through, I remove it and leave the drippings or oil in the pan.
3. Make the Gravy To the pan, I add the flour and cook it for about 1-2 minutes. Then I slowly whisk in the milk, stirring constantly to avoid lumps. In 3-5 minutes, the gravy thickens beautifully. I stir the cooked filling back into the gravy and remove from heat.
4. Scramble the Eggs In a separate pan, I scramble the eggs over medium-low heat until they’re soft and just set—this usually takes 3-4 minutes.
5. Assemble the Pizza I spread the creamy gravy over the baked biscuit crust, layer on the scrambled eggs, and top everything with shredded cheddar cheese.
6. Bake Again Back into the oven it goes for another 10-15 minutes, until the cheese is melted and bubbly with a golden finish.
7. Serve After a quick cool down, I garnish with chives if I have them, slice it up, and serve warm. It’s always a hit.
Servings and timing
This recipe makes 4 hearty slices and takes around 45 minutes total:
Prep time: 15 minutes
Cook time: 30 minutes Whether it’s a quiet morning or a brunch for friends, this pizza fits the bill.
Variations
Vegetarian Style: I love swapping the filling for mushrooms, spinach, or bell peppers for a meatless version.
Cheese Options: Mozzarella for a mild touch, or pepper jack if I’m craving a kick.
Mini Versions: Using muffin tins makes great single-serve options—especially fun for kids.
Whole Wheat Dough: For extra fiber and a rustic flavor, I go with whole wheat biscuit dough.
Herb-Infused Eggs: Mixing fresh herbs into the eggs adds a delicious aromatic twist.
Spicy Twist: A pinch of red pepper flakes or a dash of hot sauce livens up the gravy.
Sweet and Savory: A drizzle of maple syrup on top adds an unexpected but delightful contrast.
Storage/Reheating
Refrigerator: I keep leftovers in an airtight container for up to 3 days. Freezer: Wrapped tightly in plastic wrap and foil, slices freeze well for up to 2 months. Reheating: I prefer the oven at 350°F for 10 minutes to keep the crust crispy, but the microwave works too in 30-second intervals.
FAQs
What type of biscuit dough should I use?
I usually reach for refrigerated dough for convenience, but homemade dough works beautifully if I have time. The goal is a soft, buttery base.
Can I make it ahead of time?
Definitely. I like to bake the crust and prep the gravy the night before. Then in the morning, all I have to do is scramble the eggs, assemble, and bake.
Can this be made meat-free?
Yes! I often use sautéed mushrooms, plant-based crumbles, or just keep it simple with eggs and cheese. The gravy can easily be made vegetarian too.
What’s the best way to avoid lumpy gravy?
The key is to whisk continuously as I add the milk to the roux. If it still lumps, blending it briefly will smooth things right out.
Can I change the toppings?
Absolutely. This pizza is super versatile—I switch up cheeses, add cooked veggies, or even drizzle a little hot sauce for a bold finish.
Conclusion
When I want a breakfast that’s equal parts comforting and fun, this Biscuits and Gravy Breakfast Pizza hits the spot. From the buttery crust to the creamy gravy and cheesy top, it’s a meal that always satisfies. Whether I stick to the classic combo or try a new variation, it never fails to make my morning feel a little more special.
