Why You’ll Love This Biscuits and Sausage Gravy Breakfast Pizza
Hey there, breakfast lovers! Are you ready to experience a game-changer? Forget your usual weekend breakfast routine – this Biscuits and Sausage Gravy Breakfast Pizza is about to become your new obsession. Picture this: a crispy, buttery biscuit crust, generously smothered in a rich and savory sausage gravy, topped with melty cheddar cheese and the perfect sunny-side-up eggs. It’s the ultimate comfort food, elevated to pizza perfection! This recipe isn’t just about taste; it’s about texture.
That satisfying crunch of the biscuit crust gives way to the creamy, flavorful gravy, all punctuated by the juicy bursts of egg yolk and the sharp bite of cheddar. And the best part? It’s incredibly quick to make! You’ll be enjoying this delicious masterpiece in less time than it takes to order takeout. Seriously, this recipe is so friendly, even a beginner baker can master it. Prepare for a breakfast experience that will leave you completely satisfied and craving more – trust me, you won’t be disappointed.
What You’ll Need
This recipe calls for simple, readily available ingredients, making it perfect for a spontaneous weekend brunch or a special breakfast treat. Here’s what you’ll need:
- One can (8 count) refrigerated biscuit dough: The foundation of our amazing breakfast pizza! Choose your favorite brand.
- 1/2 pound breakfast sausage: Opt for your preferred sausage type – mild, spicy, or even Italian sausage will work wonders. Make sure it’s fully cooked before adding it to the gravy.
- 1/4 cup all-purpose flour: This is the key to thickening our luscious gravy.
- 2 cups milk: Whole milk is recommended for the richest, creamiest gravy, but you can use 2% or even skim milk if you prefer.
- Salt and pepper to taste: Seasoning is crucial! Don’t be shy with the salt and pepper to enhance the flavors of the sausage and gravy.
- 1 cup shredded cheddar cheese: Sharp cheddar is classic, but you can experiment with other cheeses like Monterey Jack or pepper jack for a kick.
- 4 large eggs: Fresh eggs are essential for that perfect sunny-side-up topping – runny yolks are a must!
- 1 tablespoon butter: For sautéing the sausage and adding richness to the gravy.
Step-by-Step Instructions
Let’s get cooking! Follow these easy steps to create your Biscuits and Sausage Gravy Breakfast Pizza:
- Preheat your oven to 375°F (190°C). This ensures your biscuit crust is perfectly baked and golden brown.
- Prepare the sausage gravy: In a medium skillet, melt the butter over medium heat. Add the breakfast sausage and cook until browned and fully cooked, breaking it up with a spoon as it cooks. Tip: Don’t overcrowd the pan; cook the sausage in batches if necessary to ensure even browning.
- Make the gravy: Sprinkle the flour over the cooked sausage and stir constantly for about 1 minute until it forms a paste (this is called a roux). Gradually whisk in the milk, ensuring no lumps form. Season generously with salt and pepper. Tip: Whisk continuously to prevent lumps and ensure a smooth, creamy gravy. Bring to a simmer, stirring occasionally, until the gravy thickens. Reduce heat to low and keep warm.
- Assemble the pizza: Unroll the refrigerated biscuit dough onto a lightly greased baking sheet. Gently press the dough to form a 12-inch circle. Tip: If the dough is too sticky, lightly flour your hands or surface to prevent sticking.
- Add the toppings: Spread the sausage gravy evenly over the biscuit crust. Sprinkle with the shredded cheddar cheese. Tip: Don’t overload the pizza with gravy, or it might become soggy.
- Bake the pizza: Bake for 12-15 minutes, or until the biscuit crust is golden brown and the cheese is melted and bubbly. Tip: Keep an eye on it to prevent burning.
- Add the eggs: Carefully crack the eggs onto the hot pizza and bake for another 2-3 minutes, or until the whites are set and the yolks are still runny. Tip: For perfectly runny yolks, slightly reduce the baking time.
- Serve immediately: Slice and serve your Biscuits and Sausage Gravy Breakfast Pizza while it’s hot and enjoy!
Tips for Success
To guarantee a perfect Biscuits and Sausage Gravy Breakfast Pizza every time, here are a few helpful hints: Ensure your sausage is fully cooked before adding it to the gravy to avoid any potential foodborne illnesses. Don’t rush the gravy-making process; low and slow is key to a smooth, lump-free gravy. For a crispier crust, consider using a pizza stone or baking steel. If your biscuit dough doesn’t spread easily, lightly flour your hands or the surface before handling it. Use a spatula to carefully lift and check for doneness on the bottom of the pizza to avoid burning. Remember that oven temperatures can vary, so adjust the baking time as needed.
Variations to Try
Feel free to customize your Biscuits and Sausage Gravy Breakfast Pizza! Try adding different types of cheese, such as pepper jack for a spicy kick or Monterey Jack for a milder flavor. Experiment with different sausage varieties, like chorizo or Italian sausage. For a vegetarian version, substitute the sausage with crumbled vegetarian sausage or sautéed mushrooms and spinach. For a gluten-free option, use a gluten-free biscuit dough or create your own crust using gluten-free flour. Love extra heat? Add a pinch of red pepper flakes to the gravy for a spicy twist. You can also add other vegetables, like bell peppers or onions, to the gravy for extra flavor and nutrition. Let your creativity shine!
Storing and Reheating
Leftover Biscuits and Sausage Gravy Breakfast Pizza can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual slices for 30-60 seconds, or until heated through. For best results, reheat in a toaster oven or conventional oven at 350°F (175°C) for 5-7 minutes, until warmed through and the cheese is melted again. Freezing is also an option. Allow the pizza to cool completely before wrapping tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Q: Can I use a different type of biscuit dough? A: Absolutely! Feel free to experiment with homemade biscuits or even puff pastry for a unique twist. Just be mindful of the baking time, as it may need adjusting.
Q: How long will the pizza keep in the refrigerator? A: Stored properly in an airtight container, your Biscuits and Sausage Gravy Breakfast Pizza will last for up to 3 days in the refrigerator.
Q: Can I make the gravy ahead of time? A: Yes! You can make the gravy ahead of time and store it in the refrigerator for up to 2 days. Just reheat it gently before assembling the pizza.
Q: What if my eggs are overcooked? A: If you prefer a runnier yolk, reduce the baking time slightly after adding the eggs. If they’re already overcooked, the pizza is still delicious!
Q: Can I add other vegetables? A: Definitely! Onions, bell peppers, or spinach would be fantastic additions to the gravy for extra flavor and nutrition.
The Final Word
This Biscuits and Sausage Gravy Breakfast Pizza is the ultimate comfort food elevated to a whole new level! It’s a quick, easy, and incredibly delicious breakfast that’s sure to become a family favorite. The combination of a crispy biscuit crust, rich and savory sausage gravy, melty cheese, and perfectly cooked eggs is simply irresistible. So, what are you waiting for? Give this recipe a try and let me know what you think in the comments below! Don’t forget to rate the recipe and share your photos – I can’t wait to see your culinary creations!
Biscuits and Sausage Gravy Breakfast Pizza
Equipment
- Large skillet
- Baking Sheet
- Mixing bowl
Ingredients
Biscuit Crust
- 1 can Refrigerated biscuit dough
Sausage Gravy
- 0.5 pound Breakfast sausage
- 0.25 cup Flour
- 2 cups Milk
- 1 cup Shredded cheddar cheese
- 4 Large eggs
- 1 tablespoon Butter
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Cook sausage in a large skillet over medium heat until browned, breaking it up with a spoon. Drain off excess grease.
- In the same skillet, whisk together flour and milk until smooth. Bring to a simmer, stirring constantly, until thickened. Stir in salt and pepper to taste.
- Remove from heat and stir in half of the cheddar cheese.
- Separate the biscuit dough into individual biscuits and place them on a baking sheet to form the pizza crust. Slightly flatten each biscuit.
- Pour the sausage gravy evenly over the biscuit crust. Top with remaining cheddar cheese and bake for 15-20 minutes, or until golden brown and bubbly.
- In a separate pan, scramble the eggs with butter until cooked through.
- Top the baked pizza with the scrambled eggs and serve immediately.