Sausage and Egg Breakfast Pizza
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If you’re looking for a fun and hearty way to celebrate Dad this Father’s Day, this sausage and egg breakfast pizza is a winning choice. Inspired by the comforting flavors of classic biscuits and gravy, this recipe transforms those familiar ingredients into a crowd-pleasing morning meal with a creative twist. Instead of a biscuit base, we use buttery crescent roll dough for the crust—it bakes up golden and flaky, and holds the toppings beautifully (trust me, I tested biscuits first, but crescent dough was the clear winner!).
The pizza is layered with creamy country gravy that’s been mixed with savory sausage and sautéed onions, creating a rich and flavorful foundation. Next comes a layer of fluffy scrambled eggs, followed by a generous sprinkle of shredded cheese, sliced mushrooms, and chopped green onions. Of course, you can skip the mushrooms or onions if your crew prefers a simpler topping—but I love the extra texture and flavor they bring.
My family devoured this breakfast pizza, and I’m confident it’ll be a hit with Dad, too. It’s warm, satisfying, and just a little indulgent—the perfect way to start a special day. Want help turning this into a full blog intro or adding serving tips for brunch spreads? I’ve got ideas to make it even more memorable.
Ingredients for Sausage and Egg Breakfast Pizza
- REFRIGERATED CRESCENT ROLLS
- BULK PORK SAUSAGE
- ONION
- COUNTRY GRAVY MIX
- EGGS
- MILK
- SALT
- PEPPER
- BUTTER
- SLICED FRESH MUSHROOMS
- SHREDDED CHEDDAR CHEESE
- SHREDDED MONTERREY JACK CHEESE
- GREEN ONIONS
Instructions for Egg and Sausage Breakfast Pizza
Preheat the oven to 375°F and lightly grease a 14-inch round pizza pan.
Unroll the crescent dough and separate it into 16 triangles. Arrange the dough in a circle on the pan with the pointed ends facing inward. Press the seams together and gently stretch the dough to form a crust, bringing it slightly up the sides of the pan. Bake for 11–13 minutes or until golden brown. Remove from oven and set aside.
While the crust is baking, cook the sausage and onion together in a large skillet over medium heat until the sausage is browned and the onions are tender. Drain any excess grease.
Prepare the country gravy according to the package directions. Stir the cooked sausage and onion mixture into the gravy until combined. Set aside.
In a mixing bowl, whisk eggs with the milk, salt, and pepper. Melt the butter in a clean skillet over medium heat. Pour in the egg mixture and cook, stirring gently, until the eggs are just set but still soft.
To assemble the pizza, spread the sausage gravy mixture (sauce) evenly over the baked crust. Layer the scrambled eggs on top, followed by sliced mushrooms and shredded cheese. Return the pizza to the oven and bake for a few more minutes, just until the cheese melts and the eggs are warmed through. Remove from the oven and sprinkle with chopped green onions for a fresh pop of flavor.
Slice into wedges and serve warm. Makes 8 hearty servings—perfect for a Father’s Day morning feast!
Frequently Asked Questions
Can I use a different crust besides crescent roll dough?
Yes! While crescent dough gives a buttery, flaky base, you can also use refrigerated pizza dough, homemade pizza dough, or even biscuit dough (though it may not hold up as well). Just make sure to pre-bake the crust to avoid sogginess.
Can I make this ahead of time?
Absolutely. You can prep the sausage gravy and scramble the eggs the night before. Store them separately in the fridge, then assemble and bake the pizza fresh in the morning for best texture and flavor.
What kind of sausage works best?
Bulk breakfast sausage is ideal—either mild or spicy, depending on your preference. You can also use turkey sausage or plant-based alternatives for a lighter or vegetarian version.
Can I use homemade gravy instead of a mix?
Definitely! A simple homemade country gravy made with butter, flour, milk, and seasonings works beautifully. Just make sure it’s thick enough to spread over the crust without running.
How do I keep the eggs from overcooking?
Scramble them until just set—they’ll finish cooking in the oven. Covering the pizza briefly after baking also helps retain moisture and melt the cheese evenly.
What cheeses melt best for breakfast pizza?
Cheddar and pepper jack are flavorful and melt well. You can also use mozzarella, Swiss, or a blend for variety. Shredding your own cheese gives the best melt and texture.
Can I add other toppings?
Yes! Mushrooms, bell peppers, spinach, or even hash browns make great additions. Just avoid overloading the pizza so the crust stays crisp and everything cooks evenly.
How do I store and reheat leftovers?
Wrap slices tightly and store in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to keep the crust crispy. Avoid microwaving if possible—it can make the crust chewy.
FOR MORE RECIPES LIKE THIS, TRY:
- Sausage Gravy and Biscuits
- Breakfast Bagel Pizzas
- Crustless Sausage and Cheese Quiche
- Weekend Breakfast Bake
Sausage and Egg Breakfast Pizza
Real Mom Kitchen
Equipment
Ingredients
- 16 oz refrigerated crescent rolls
- 1 lb bulk pork sausage
- ½ medium onion chopped
- 1 pkg country gravy mix
- 6 eggs
- 2 Tbsp milk
- ½ tsp salt
- ¼ tsp pepper
- 1 Tbsp butter
- 1 cup fresh mushrooms sliced
- 2 cups cheddar cheese 8 ounces shredded
- 1 cup Monterey Jack cheese 4 ounces shredded
- 2 green onions diced
Instructions
- Separate crescent dough into 16 triangles and place on a 14-in. round pizza pan with points toward the center. Press onto the bottom and up the sides of pan to form a crust; seal seams. Bake at 375° for 11-13 minutes or until golden brown.
- Meanwhile, in a large skillet, cook the sausage and onion over medium heat until sausage is no longer pink; drain.
- Prepare gravy according to package directions.Add the prepared gravy sausage mixture and stir until combined; set aside.
- In a small bowl, whisk together the eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set.
- Spread gravy mixture over prepared crust. Top with eggs followed by mushrooms and cheeses. Place in the oven for a few more minutes until eggs are set and cheese is melted. Cut into wedges and sprinkle with green onion. Yield: 8 servings.
Nutrition
Adapted from Taste of Home.
