Breakfast Pizza: The Ultimate Morning Mashup That Changes Everything

I’ll never forget the first time I had breakfast pizza. I was at a small diner in the Midwest, the kind of place where the coffee is always hot and the waitress calls you “hon.” A friend ordered it, and when it arrived at the table, I literally stopped mid-sentence. A golden, crispy crust topped with creamy, peppery gravy, savory sausage, fluffy scrambled eggs, and a blanket of melted cheese. It was breakfast and pizza combined into one glorious creation.

I’ve been obsessed ever since.

There’s something magical about this combination. The gravy becomes the sauce—rich, peppery, and absolutely perfect with eggs. The sausage adds savory depth. The eggs bring that soft, fluffy texture. And the cheese? Well, cheese makes everything better, especially at breakfast.

This Breakfast Pizza recipe is my perfected version. It makes two large pizzas or four personal-sized ones (like the one pictured), so you can feed a crowd or have leftovers for days. The best part? You can prep components ahead and assemble in minutes, making it perfect for holiday mornings, brunch gatherings, or those weekends when you want something special without hours of work.

Today, I’m sharing everything you need to know to make this breakfast pizza at home.

Why You’ll Love This Breakfast Pizza

Breakfast and pizza together. Two of the best things in life, combined into one perfect dish.

Customizable for any crowd. Make two large pizzas for a group, or four personal pizzas so everyone can have their own.

Make-ahead friendly. Cook the gravy, sausage, and eggs ahead of time, then assemble and bake when ready.

Perfect for holidays. Christmas morning, Easter brunch, Mother’s Day—this pizza fits every celebration.

Kid-approved. My kids devour this. It’s pizza for breakfast—what’s not to love?

Versatile. Use your favorite dough, switch up the meat, add vegetables—make it your own.

Impressive but easy. It looks like you spent hours, but with prepped components, it comes together in minutes.

Leftovers reheat beautifully. If you somehow have any left.

The Complete Ingredient Breakdown

For the Gravy Base:

2 cups peppered gravy, prepared

This is your “sauce.” Peppered gravy is the perfect breakfast pizza base—creamy, rich, and with just enough black pepper to wake up your taste buds. You can use homemade or store-bought.

For homemade gravy: Brown ½ pound breakfast sausage, remove it, and make a roux with the drippings. Add milk, salt, and plenty of black pepper. Simmer until thickened, then return the sausage to the gravy.

For store-bought: Use a package of peppered gravy mix prepared according to directions, or even canned country gravy.

For the Sausage:

1 pound ground country sausage

Country sausage has that perfect blend of sage and spices that makes breakfast sausage so distinctive. Use mild, hot, or maple according to your preference.

Cooking method: Brown the sausage in a skillet over medium-high heat, breaking it up as it cooks. Drain excess fat. Then mix it into your prepared gravy.

For the Eggs:

4 eggs, soft scrambled

The eggs should be cooked just until they’re set but still a little wet—they’ll finish cooking in the oven on the pizza. This ensures they stay soft and fluffy, not rubbery.

How to soft scramble: Whisk the eggs with a splash of milk, salt, and pepper. Cook over medium-low heat, stirring constantly with a spatula, until they form soft curds but are still slightly underdone. Remove from heat immediately.

For the Cheese:

8 ounces pizza blend cheese (about 2 cups)

Pizza blend cheese typically contains mozzarella, provolone, Parmesan, and sometimes cheddar. It melts beautifully and adds that classic pizza flavor.

Other cheese options: Use all mozzarella, add some sharp cheddar for tang, or try Monterey Jack for extra creaminess.

For the Crust:

Betty Crocker recipe pizza dough OR store-bought

You have options here. Homemade dough is wonderful, but store-bought saves time. Either works beautifully.

For homemade: Betty Crocker has a reliable pizza dough recipe, or use your favorite. You’ll need enough for two large pizzas or four personal ones.

For store-bought: Look for refrigerated pizza dough in the dairy section, or pre-baked crusts for even faster assembly.

For Assembly:

Cornmeal for dusting (optional)

Helps the crust crisp up and slide easily onto your baking surface.

Fresh parsley or chives for garnish (optional)

Adds color and freshness.

Step-by-Step Instructions

Step 1: Prepare Your Components

Make the gravy: Prepare 2 cups of peppered gravy according to your chosen method.

Cook the sausage: Brown 1 pound of ground country sausage, drain excess fat, and stir it into the prepared gravy. Set aside.

Soft scramble the eggs: Cook 4 eggs until soft and slightly underdone. Set aside.

Preheat your oven: If using a pizza stone, place it in the oven and preheat to 450°F (230°C) for at least 30 minutes. If using a baking sheet, preheat to 425°F (220°C).

Step 2: Prepare the Dough

Divide your pizza dough according to how many pizzas you’re making. For two large pizzas, divide in half. For four personal pizzas, divide into quarters.

On a lightly floured surface, roll or stretch each portion into your desired shape and thickness. For a crispier crust, roll thinner. For a chewier crust, leave it a bit thicker.

If using cornmeal, sprinkle it on your pizza peel or baking sheet to prevent sticking.

Step 3: Assemble the Pizzas

Place your stretched dough on your baking surface.

Add the gravy: Spoon the sausage gravy over the dough, spreading it evenly but leaving a small border for the crust. Use about ½ cup per personal pizza, more for larger ones.

Add the eggs: Scatter the soft scrambled eggs over the gravy.

Add the cheese: Sprinkle the pizza blend cheese generously over everything.

Step 4: Bake

Transfer the pizzas to your preheated oven.

Baking times:

· For large pizzas: 12-15 minutes
· For personal pizzas: 8-12 minutes

Bake until the crust is golden brown and the cheese is melted and bubbly. The edges should be crispy and the bottom cooked through.

Step 5: Garnish and Serve

Remove from the oven and let cool for 2-3 minutes. Sprinkle with fresh parsley or chives if desired.

Slice and serve immediately.

The Science Behind Perfect Breakfast Pizza

Soft scrambled eggs: Cooking the eggs just until set but still slightly wet ensures they finish cooking in the oven without becoming rubbery. Overcooked eggs are the enemy of good breakfast pizza.

Gravy as sauce: The gravy provides moisture and flavor while also creating a barrier that prevents the crust from getting soggy. It’s thicker than traditional pizza sauce, which works perfectly here.

Hot oven: A very hot oven ensures the crust cooks quickly and becomes crispy before the toppings have a chance to make it soggy.

Preheated stone or sheet: A preheated baking surface gives the crust an immediate blast of heat, creating that perfect crispy bottom.

Troubleshooting Common Issues

My Crust Is Soggy in the Middle

Several possible causes:

· Oven wasn’t hot enough
· Too much gravy
· Pizza wasn’t baked long enough

Next time, make sure your oven is fully preheated, use a slightly thinner layer of gravy, and bake until the bottom is golden brown.

My Eggs Turned Rubbery

They were overcooked. Next time, undercook them slightly—remember they’ll finish cooking in the oven. Remove them from the heat while they’re still a bit wet.

The Bottom Burned Before the Top Was Done

Your oven temperature may be too high, or your baking surface was too close to the bottom heat source. Try reducing the temperature slightly or moving the rack up.

The Gravy Made the Pizza Too Heavy

You may have used too much gravy. Remember, it’s the sauce—a thin, even layer is all you need. About ½ cup per personal pizza is plenty.

My Cheese Browned Too Quickly

Cover the pizza loosely with foil for the last few minutes of baking if the cheese is browning too fast.

Make-Ahead and Meal Prep Tips

Gravy: Make the sausage gravy up to 3 days ahead and store in the refrigerator. Reheat gently before assembling.

Eggs: Cook the soft scrambled eggs up to 2 days ahead and store in the refrigerator. They’ll be easy to scatter over the pizza.

Dough: Pizza dough can be made ahead and refrigerated for up to 3 days, or frozen for up to 3 months.

Full assembly: You can assemble the pizzas completely (on parchment paper) and refrigerate for several hours before baking. You may need to add 2-3 minutes to the baking time.

Freezer: Bake the pizzas, cool completely, wrap tightly, and freeze for up to 2 months. Reheat directly from frozen in a 375°F oven.

Delicious Variations

Once you’ve mastered the classic, try these variations.

Bacon and Egg Breakfast Pizza

Replace the sausage gravy with bacon gravy (make it with bacon drippings) and sprinkle cooked crumbled bacon over the top.

Southwest Breakfast Pizza

Add a layer of refried beans under the gravy, use chorizo instead of sausage, and top with pepper jack cheese and sliced jalapeños.

Veggie Breakfast Pizza

Sauté mushrooms, bell peppers, and onions, and add them along with the eggs. Use a vegetarian gravy base.

Ham and Cheese Breakfast Pizza

Use ham instead of sausage and add a layer of Swiss or cheddar cheese along with the pizza blend.

Maple Sausage Breakfast Pizza

Use maple breakfast sausage and drizzle a little maple syrup over the finished pizza. Sweet and savory perfection.

Denver Omelet Pizza

Add diced ham, bell peppers, and onions along with the eggs. Top with cheddar cheese.

Biscuits and Gravy Pizza

Use canned biscuit dough pressed into the pan instead of pizza dough for an even more decadent version.

Gluten-Free Breakfast Pizza

Use gluten-free pizza dough and ensure your gravy is gluten-free (use cornstarch instead of flour).

What to Serve With Breakfast Pizza

Fresh fruit: A bowl of mixed berries or sliced melon adds freshness.

Mimosas or Bloody Marys: For adults, the perfect brunch pairing.

Coffee or fresh orange juice: The classics.

Hash browns or breakfast potatoes: For when you want even more breakfast goodness.

Simple green salad: With a light vinaigrette to cut through the richness.

More pizza: Because one slice is never enough.

Why This Breakfast Pizza Deserves a Place in Your Brunch Rotation

This Breakfast Pizza represents everything I love about creative cooking. It takes familiar breakfast ingredients and reimagines them in a completely new way. It’s comfort food elevated, familiar yet exciting, simple yet impressive.

I’ve made this pizza for Christmas morning when the family wanted something special. I’ve made it for lazy Sunday brunches with friends. I’ve made it for no reason at all except that breakfast pizza sounded like the best idea ever.

Every single time, it delivers. Every single time, people are amazed at how well these flavors work together. Every single time, I’m reminded why this recipe is a keeper.

The creamy, peppery gravy. The savory sausage. The soft, fluffy eggs. The melted cheese. The crispy crust. Together, they create something that’s so much more than the sum of its parts.

This recipe has become a staple in my brunch rotation for good reason. It’s reliable, versatile, and always welcome at the table.

And now it can be that for you too.

So make that gravy. Cook that sausage. Scramble those eggs. And get ready to create a breakfast pizza that will have everyone asking for the recipe.

Your brunch game is about to level up.

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Have you made this Breakfast Pizza? What variations did you try? I’d love to hear about your experience in the comments below!

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