Sausage and Egg Breakfast Pizza

5 from 1 vote

Sausage and Egg Breakfast Pizza

This savory sausage and egg breakfast pizza combines a buttery crescent roll crust with creamy gravy, fluffy scrambled eggs, and melted cheese for a hearty morning treat. It’s easy to customize with your favorite toppings like veggies or different cheeses, making it perfect for weekend brunches or holiday mornings. Prep-ahead tips and adaptable ingredient options ensure it’s as convenient as it is satisfying.

Course Breakfast

Cuisine American

Keyword breakfast, eggs, pizza

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 607kcal

Author Laura

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