Description
A delightful breakfast pizza featuring buttery biscuits as the crust, topped with savory sausage gravy, scrambled eggs, and melted cheddar cheese.
Ingredients
- 1 can (16.3 oz) refrigerated biscuit dough
- 1 lb ground breakfast sausage
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 6 large eggs
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh chives (optional)
Instructions
- Prepare the Biscuit Crust: Open the can of biscuit dough and separate the biscuits. On a lightly floured surface, press or roll each biscuit into a 1/4-inch thick circle. Arrange the flattened biscuits on a greased pizza pan, overlapping slightly, and press the edges together.
- Bake the Crust: Bake in the preheated oven for 10 minutes or until lightly golden. Remove from the oven and set aside.
- Cook the Sausage: In a large skillet over medium heat, cook the ground sausage until browned and fully cooked. Use a slotted spoon to transfer the sausage to a paper towel-lined plate, leaving the drippings in the skillet.
- Prepare the Sausage Gravy: Add the all-purpose flour to the skillet with the sausage drippings. Stir continuously for about 2 minutes. Gradually whisk in the whole milk, ensuring a smooth consistency. Cook until the gravy thickens, approximately 5-7 minutes. Add black pepper and salt, then return the cooked sausage to the gravy and stir.
- Scramble the Eggs: In a separate bowl, whisk the eggs until well beaten. In a non-stick skillet over medium heat, cook the eggs, stirring gently until softly scrambled. Remove from heat.
- Assemble the Pizza: Spread the sausage gravy evenly over the pre-baked biscuit crust. Distribute the scrambled eggs on top and sprinkle shredded cheddar cheese evenly over the pizza.
- Final Bake: Place the assembled pizza back into the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
- Serve: Remove the pizza from the oven, sprinkle with chopped fresh chives if desired, slice into wedges, and serve warm.
Notes
Chill your tools and use fresh ingredients for better results. Adjust the thickness of the biscuit crust to your preference.
