This breakfast pizza combines flaky crescent dough, creamy sausage gravy, fluffy cooked eggs, melted cheese, and savory sausage—turning breakfast into a fun, hearty meal.

Sausage Gravy Breakfast Pizza

Why You’ll Love This Recipe

I love the contrast of textures here: a buttery, crisp edge from the crescent crust, rich and creamy gravy, and gooey cheese. It’s indulgent yet easy to assemble, and it’s perfect for a brunch or a special weekend breakfast when I want something comforting but different.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 tube refrigerated crescent rolls
1 cup cooked sausage crumbles
1 packet (or prepared) country gravy mix
Eggs (number as desired)
Shredded cheese (like cheddar or mozzarella)
Salt & pepper to taste

Directions

Preheat the oven according to the instructions on the crescent roll package (usually around 375-400 °F / 190-200 °C).
Roll out the crescent dough onto a baking sheet or pizza pan, pressing seams together to form a uniform crust.
Bake the crust partially (until it just begins to set) to avoid sogginess.
Meanwhile, prepare the gravy: combine the prepared country gravy mix with cooked sausage crumbles, stirring until smooth and heated through.
Spread the sausage gravy over the partially baked crust.
Evenly sprinkle the remaining sausage crumbles and shredded cheese over the gravy layer.
Crack eggs on top (spacing them out) and season with salt & pepper.
Return to the oven and bake until eggs are set to your liking and cheese is melted and bubbly.
Let cool for a few minutes, slice, and serve.

Servings and timing

Serves: about 4 (depending on how many slices and eggs you use)
Prep time: ~10 minutes
Bake time: ~12–15 minutes (additional time to set eggs and melt cheese)

Variations

Use a biscuit dough or pizza dough instead of crescent rolls for a more substantial crust.
Add veggies such as bell peppers, onions, or spinach under the cheese layer.
Swap sausage gravy for a spicier version by mixing in cayenne or using a spicy sausage.
Use a mix of cheeses—cheddar, pepper jack, or Monterey Jack for extra flavor.
Instead of cracking whole eggs, scramble them first and then spread over the pizza.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, warm in the oven at 350 °F (175 °C) for 7–10 minutes or until heated through (this helps preserve the crust texture).
Avoid microwaving for long periods, as it may make the crust soggy.

FAQs

What kind of sausage should I use?

I prefer using breakfast sausage (mild or spicy) that’s already crumbled and cooked. It blends well into the gravy and gives that classic sausage-gravy flavor.

Can I make this ahead of time?

I don’t recommend fully assembling in advance (especially with eggs) because the crust may lose its crispness. But you can cook the gravy and sausage ahead and reheat before assembling.

Can I skip the gravy and use tomato sauce instead?

Yes, though the character of the dish changes. It becomes more like a breakfast pizza than a “gravy” pizza. The creamy aspect will be lost, but it’ll still be tasty.

What if I want runny yolks?

Keep a watchful eye as it bakes. Remove it when the whites are set but yolks still jiggle. You can also tent foil over the pizza to slow egg-top browning.

Can I freeze leftovers?

I don’t recommend freezing this pizza. The gravy and eggs don’t freeze and thaw well—they become watery or separate.

Conclusion

This Sausage Gravy Breakfast Pizza is a delightful blend of breakfast flavors on a pizza canvas. I find it satisfying, comforting, and fun to serve—great for brunch or breakfast dinners. If you try it, you might find your new favorite way to enjoy sausage gravy beyond biscuits and gravy.

If you manage to dig up the full original recipe card with exact measurements, feel free to share and I can refine this article further!