What is Biscuits and Beef Sausage Gravy Breakfast Pizza?

You know those lazy weekend mornings when you’re craving something hearty, something nostalgic, but with a twist? That’s where Biscuits and Beef Sausage Gravy Breakfast Pizza steps in — a brilliant blend of southern soul food and comfort food innovation.

Instead of your usual pizza base, you’ve got flaky biscuit dough, baked to golden perfection. Piled on top is creamy beef sausage gravy, scrambled eggs, and melted cheddar cheese. Think biscuits and gravy meets brunch pizza — and yes, it’s as indulgent as it sounds.

I first discovered this recipe during a cabin weekend getaway. We had leftover sausage gravy and a can of biscuits. A friend half-joked, “Why don’t we just turn it into a pizza?” And we did. No regrets. Only repeat requests.

Where Did It Come From? A Southern Tradition Reinvented

This dish is deeply rooted in Southern cuisine, where biscuits and sausage gravy are practically a religion. But modern foodies — especially millennials and Gen Z brunchers — are giving it a new life by combining it with the pizza format.

Here’s why it works:

• The creamy sausage gravy acts like a savory white sauce
• Scrambled eggs provide breakfast familiarity
• The cheddar cheese melt brings it all together

It’s not just tasty — it’s smart cooking. According to the American Egg Board, egg-based breakfasts have grown 12% in popularity over the last five years. And don’t be surprised if your favorite brunch spot already has this on the menu.

For similar spins on comfort classics, check out this Creamy Parmesan Italian Sausage Soup — another dish that levels up traditional flavors.

Why Is It Becoming So Popular?

Let’s be real: we live in a TikTok-fueled world of viral recipes. This breakfast pizza ticks all the boxes:

• Quick to assemble
• Visually drool-worthy
• Easily customizable for dietary needs

Not to mention, it’s budget-friendly and perfect for batch cooking. Whether you’re feeding a full table on Sunday morning or meal-prepping for the week, this dish is a crowd-pleaser. Want something similarly genius? Try these Mini Tater Tot Cheeseburgers from Sozan Recipes.

For some expert insights, Bon Appétit notes that dishes combining familiar ingredients in unexpected formats tend to perform better in both taste tests and social media engagement.

Best Times to Serve This Dish

Wondering when to whip this up? Here are some perfect scenarios:

• Weekend brunch with friends
• Holiday breakfast buffets
• Potluck parties or tailgates
• Lazy mornings when cereal just won’t cut it

This is the kind of recipe that makes you look like you tried harder than you did. And we’re all about that, right?

For more Southern-inspired brunch ideas, visit Sozan’s Sausage Gravy Breakfast Pizza for another take on this theme.

What You’ll Need: Ingredients that Make the Magic

No culinary degree required here — just a handful of accessible, flavorful staples you probably already love. Whether you’re a weekend warrior in the kitchen or someone trying to impress your brunch crowd, these essential ingredients are what bring Biscuits and Beef Sausage Gravy Breakfast Pizza to life.

The Core Ingredients

Let’s break it down. Each of these plays a distinct role in building flavor, texture, and that oh-so-satisfying bite.

• Refrigerated Biscuit Dough
  The shortcut you’ll thank yourself for. This Southern staple acts as the crust, delivering buttery flakiness without kneading or proofing. Want a fun twist? Use the dough from this Billion Dollar Buttery Biscuits recipe for extra richness.
• Beef Breakfast Sausage
  Think of this as your savory flavor base. The fat content not only adds depth, but also forms the foundation for your creamy sausage gravy. Bonus: the leftovers make incredible Crack Chicken Tenders.
• Flour and Milk (for the Gravy)
  Your roux ingredients. When whisked into sausage drippings, they create that silky, comforting gravy Southerners swear by. According to Serious Eats, the secret to great gravy lies in getting the roux just golden enough to deepen the flavor.
• Shredded Cheddar Cheese
  Sharp, melty, and just salty enough to cut through the creaminess. Opt for a medium to sharp cheddar for balance. Want to elevate it? Try a blend with mozzarella or smoked gouda — cheese boards aren’t the only place to experiment.
• Eggs
  The breakfast classic we all know and love. Scrambled and layered on top, they tie the dish to its morning roots. According to the American Egg Board, eggs remain the most consumed protein at breakfast, with over 284 eggs eaten per person annually in the U.S. alone.

Easy Swaps & Dietary Tweaks

Trying to lighten things up or make this more inclusive? You’re covered.

• Swap beef sausage for turkey, chicken, or even plant-based sausage. Brands like Beyond Meat make great alternatives with comparable texture.
• Lactose intolerant? Use oat milk and dairy-free cheddar — both melt surprisingly well.
• Vegetarian? Try a mushroom gravy instead — this Creamy Cajun Pasta with Shrimp and Spicy Sausage recipe can inspire your sauce-making game.

I once prepped a half-and-half pizza for a brunch crowd: plant-based sausage on one side, beef on the other. Nobody could tell the difference until I told them. That’s how good the substitutes have gotten.

Need help picking the best cheddar? Bon Appétit has a guide on how to choose cheese for cooking — and trust me, it’s worth a read.

Step-by-Step: Bringing This Breakfast Pizza to Life

Cooking isn’t just about following a recipe — it’s about knowing why each step matters. Whether you’re hosting brunch or meal-prepping for your week, this part is your game plan. Ready to make your Biscuits and Beef Sausage Gravy Breakfast Pizza from scratch? Let’s roll.

3.1 Making the Crust (100 words)

Start by unrolling your refrigerated biscuit dough onto a lightly floured surface. Gently press or roll it out until it forms an even 12-inch circle — about the size of your pizza pan.

Place the dough on a greased or parchment-lined pan and press it slightly up the edges to create a crust border. This will help contain all the gravy goodness.

Pro tip: Pre-bake the dough for 5 minutes at 375°F before adding toppings. This prevents the crust from getting soggy underneath all that creamy gravy. It’s a small step that makes a big difference — trust me, I learned the hard way during a rainy-day brunch.

3.2 Cooking the Beef Sausage (100 words)

In a skillet over medium heat, crumble in your beef breakfast sausage. Don’t rush this part — let it brown and caramelize. That’s where the flavor lives.

Once browned, you’ve got two options: drain the fat or use it. For this recipe, keep the drippings — they’re key to building your gravy’s base. If you’re worried about grease, skim off just a bit, but leave enough to coat the pan.

Looking for another recipe where browning sausage is essential? Check out this Garlic Butter Beef Cheeseburger Rollups for more skillet mastery.

3.3 Making the Sausage Gravy (150 words)

With the sausage removed, keep those flavorful drippings in the pan. Add 1/4 cup of flour, and whisk until it absorbs the fat and forms a smooth paste — this is your roux. It should take on a light golden color within 1–2 minutes.

Now, slowly pour in 2 cups of milk, whisking constantly to prevent lumps. Within 5–7 minutes, you’ll notice the mixture thickening into a creamy, cohesive sausage gravy.

Want to level up the flavor? Add a pinch of paprika, thyme, and garlic powder. It gives the gravy a subtle herbaceous kick without overpowering the base.

According to America’s Test Kitchen, patience is key here — let the gravy gently simmer instead of boiling it. That’s how you get the smooth, velvety texture we’re aiming for.

3.4 Assembling the Pizza (150 words)

Now for the fun part. Grab your par-baked biscuit crust and spread the sausage gravy across the surface in a thick, even layer — go right to the edges.

Next, evenly sprinkle the cooked sausage on top. Don’t just dump it; distribute with care so each bite hits the right meaty-salty balance.

Then comes the cheddar cheese. Use a mix of fine and thick shreds to get both melt and texture. Need some inspiration on cheese layering? This Cheesy Ground Beef Casserole shows how to build cheese layers that stretch and pull like a dream.

Personal tip? I like to add a handful of cheese before the eggs and another after. It holds everything in place and melts like a dream.

3.5 Scrambling the Eggs (100 words)

You can go soft or firm here, but for this dish, I recommend a just-set scramble. Whisk your eggs with a splash of milk, pour them into a nonstick skillet, and stir gently over medium-low heat until creamy and softly cooked.

Timing matters. Scramble your eggs just before assembling if you want that classic, fluffy texture. Or cook them ahead and reheat quickly in the oven — just don’t overdo it or they’ll go rubbery.

Need more egg finesse? This Bon Appétit guide to scrambling eggs like a chef is a must-bookmark.

3.6 Baking Instructions (100 words)

Preheat your oven to 375°F (190°C) — no guessing games here. Place the fully assembled pizza on the middle rack and bake for 15–20 minutes.

Here’s what you’re looking for:

• Crust should be golden
• Cheese fully melted and slightly bubbling
• Edges crisp, but not burnt

Let it cool for 5 minutes before slicing. This helps everything set so it doesn’t fall apart on the plate.

It’s tempting to dive in, but that rest time is gold — trust me. And while you wait, why not start brewing your coffee or pair it with a cold glass of Tropical Pineapple Lemonade Punch?

Pro Cooking Tips & Tricks for Biscuits and Beef Sausage Gravy Breakfast Pizza

Making Biscuits and Beef Sausage Gravy Breakfast Pizza is just the start — the real wins come from knowing how to reheat, store, and customize it like a pro. Whether you’re cooking for one or feeding a full house, these tips will make your breakfast pizza smarter and more versatile.

Reheating Without Drying It Out

We’ve all been there: day-old pizza that turns into a rubbery disaster. The key? Low and slow. Reheat your leftovers at 325°F for 10–12 minutes in the oven, covered loosely with foil. This keeps the biscuit crust from drying out and the cheese from overcooking.

Microwaving is faster but risky. If you go that route, add a damp paper towel on top and heat in 30-second intervals. Still, oven > microwave here — every time.

Want to serve it with something fresh? Pair it with this Blueberry Banana Smoothie to lighten up the plate.

Freezing Tips for Leftovers

Yes, you can freeze this pizza. Let slices cool completely, then wrap tightly in plastic wrap and foil. Store in a freezer-safe container or bag for up to 2 months. When ready to eat, reheat from frozen at 350°F for 15–20 minutes.

I once froze half a batch after a cabin weekend. Came home late from a work trip weeks later — reheated a slice, and it was like reliving brunch. Highly recommend.

If you’re new to freezing meals, check out the Kitchn’s guide to freezing casseroles — the same principles apply here.

One-Pan Shortcut for Lazy Mornings

Want fewer dishes? Assemble and bake directly in a cast iron skillet. Just press the biscuit dough into the skillet, layer up your ingredients, and bake as usual.

It crisps the crust beautifully and doubles as a rustic serving dish. Fewer pans. More flavor. Zero clean-up regrets.

Need more one-pan magic? This One-Pan Chicken with Buttered Noodles is another easy win from Sozan Recipes.

Make-Ahead Mini Pizzas for Meal Prep

If you’re cooking for one or planning weekday breakfasts, go mini. Use muffin tins or small ramekins and press biscuit dough into individual cups. Layer the same way, but reduce bake time to 10–12 minutes.

These store great in the fridge and reheat like a dream. Plus, they’re portable. Breakfast on the go, anyone?

For similar prep-friendly comfort food, check out this Mini Tater Tot Cheeseburgers Recipe. Same fun-sized format. Same big flavor.

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Nutrition and Serving Info: What’s on Your Plate?

You don’t have to sacrifice flavor for nutrition — but it’s always good to know what you’re working with. A single slice of this breakfast pizza packs in around 450 calories. It’s hearty, satisfying, and perfect as a main dish.

Nutritional Breakdown (per slice)

• Protein: 18g
• Fat: 28g
• Carbs: 32g
• Calories: 450
• Servings per pizza: 8

That said, you can lighten things up without losing the soul of the dish. Try these quick swaps:

• Use turkey or chicken sausage instead of beef
• Sub in skim or oat milk for the gravy
• Egg whites only for lower cholesterol and fat

I’ve even made a “lite” version using almond milk and veggie sausage — and honestly, it was still a hit. For more balanced brunch ideas, this Healthy Spaghetti with Sun-Dried Tomatoes might surprise you.

Customization Ideas: Make It Yours

The beauty of this dish? It’s endlessly customizable. You can tailor it to your tastes, dietary needs, or whatever’s left in your fridge. Here’s how to riff on the classic:

Add-Ons That Bring the Heat (and Flavor)

• Jalapeños for spice
• Caramelized onions for sweetness
• Sautéed mushrooms for earthiness
• Fresh spinach for a nutrient boost

I once added roasted red peppers and a little feta — it turned out dangerously good. Looking for another comforting way to sneak in veggies? Try the Stuffed Zucchini Boats with Spinach & Ricotta.

Sauce It Up

Sometimes you need that final flourish:

• Hollandaise sauce for a rich, brunchy vibe
• Spicy sriracha drizzle if you like it bold

You can even take a cue from this Creamy Cajun Pasta with Shrimp and Spicy Sausage and swirl in a dash of cajun cream sauce.

Dietary Alternatives

• Gluten-free? Use a GF biscuit mix or crust. The texture may differ slightly, but the flavor still delivers.
• Vegetarian? Swap beef sausage for plant-based alternatives like Beyond or Field Roast. And replace gravy with a rich mushroom sauce.

The options are there. The creativity? That’s up to you.

Storage and Make-Ahead Tips: Keep It Fresh, Keep It Easy

Let’s be honest — one of the best parts about making Biscuits and Beef Sausage Gravy Breakfast Pizza is having leftovers. The good news? This dish holds up surprisingly well, even after a few days.

How to Store It Right

• Refrigeration: Once fully cooled, store slices in an airtight container or wrap them tightly in foil. They’ll stay fresh in the fridge for up to 4 days.
• Freezing? Totally doable — check the freezer tips above.

When I meal-prepped this pizza for a week of early shifts, it reheated better than most casseroles I’ve tried. No soggy crust, no dry eggs — just creamy, cheesy perfection.

Best Reheating Methods

• Oven: 350°F for 10–15 minutes — keeps the crust crisp.
• Microwave: Only if you’re in a pinch. Use a damp paper towel and short bursts to avoid rubbery cheese.

Want more make-ahead inspiration? Try Sozan’s Cheesecake Deviled Strawberries for a sweet finish you can prep in advance too.

Frequently Asked Questions: Everything You’ve Been Wondering

Q1: Can I use homemade biscuit dough instead of canned?

Absolutely. If you’ve got the time and energy, homemade biscuit dough adds a rustic, from-scratch vibe. Just make sure the dough is rolled evenly and not too thick. Want a foolproof recipe? Sozan’s Billion Dollar Buttery Biscuits make a perfect base.

Q2: Can this be made ahead of time?

Yes — and it actually tastes better the next day. Assemble everything the night before, store it covered in the fridge, and bake fresh in the morning. Or fully bake, refrigerate, and reheat as needed.

Q3: Is there a vegetarian version?

Definitely. Swap the beef sausage for plant-based options, and use a mushroom-based gravy. The flavor holds up. You can find inspiration from this Stuffed Zucchini Boats with Spinach and Mushroom Ricotta.

Q4: What’s the best cheese to use?

Sharp cheddar gives the best melt and flavor contrast. But if you want a twist, try gouda, pepper jack, or even mozzarella for that classic pizza stretch. This Cheesy Ground Beef Casserole shows how cheese blends can enhance texture.

Q5: Can I freeze the leftovers?

Yes — wrap tightly in plastic wrap, then foil. Store for up to two months. For best results, reheat in the oven at 350°F until warm and bubbly.

Q6: Is it spicy? How to adjust?

Traditional versions aren’t spicy unless you add hot sausage or jalapeños. To tame the heat, stick to mild sausage and skip spicy add-ons. Want to spice it up instead? Add a drizzle of sriracha or hot sauce before serving.

Q7: Can this be made on a sheet pan?

Yes — just roll the dough thinner and stretch to the pan edges. It feeds more people and gets those irresistibly crisp corners. Sheet-pan brunch is definitely a vibe.

Q8: What sides go best with this pizza?

Think fresh, light, and crisp to balance the richness:

• Arugula salad with lemon vinaigrette
• Seasonal fruit like melon or berries
• Iced citrus punch, like Sozan’s Tropical Pineapple Lemonade

Conclusion & Final Thoughts

Biscuits and Beef Sausage Gravy Breakfast Pizza isn’t just breakfast — it’s an experience. It brings comfort, creativity, and crowd-pleasing flavor to the table in one slice.

If it’s your first time, keep it simple. Stick to the base recipe, then build from there. Next time? Try a twist — maybe spicy sausage, or even hollandaise on top.

The beauty of this dish is how customizable it is. Make it yours, make it messy, make it memorable. Because food should be more than fuel — it should be fun.

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