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Mornings at my house? Let’s just say they’re not calm. Someone’s always looking for a missing shoe, the coffee maker is sputtering like it’s on its last leg, and I’m usually wondering if I remembered to switch the laundry. That’s why I cling to recipes that feel like comfort and convenience — the kind that don’t need perfection, just a hot oven and a hungry crowd.

This Biscuits and Sausage Gravy Breakfast Pizza is one of those. It takes two classics I grew up with in the Midwest — biscuits with sausage gravy and good old pizza — and mashes them into something downright cozy. It’s hearty enough for a lazy weekend brunch, but honestly? We’ve had it for dinner more than once when I just didn’t have the energy for “real cooking.”

Why You’ll Probably Love It

It’s pizza for breakfast. Need I say more?
Uses simple, affordable ingredients — nothing fancy.
Feels like comfort food but doesn’t take all morning.
The kind of dish everyone goes back for seconds (even if they said they weren’t that hungry).

What You’ll Need

1 can biscuit dough (16.3 oz) – The shortcut star of this recipe.
½ lb breakfast sausage – Pork is classic, but turkey or chicken works fine.
2 tbsp flour – For the gravy.
1 cup milk – Whole milk makes it richer, but use what you have.
Salt & pepper – Don’t be shy with the pepper.
1 cup shredded cheddar cheese – Sharp cheddar is my favorite here.
Fresh chives (optional) – Just a sprinkle on top for a little color.

Let’s Cook (Step-by-Step, No Rush)

Crust First
Heat your oven to 375°F. Roll that biscuit dough out so it covers your pizza pan or baking sheet. Press it down so it’s even — rustic is fine, don’t overthink it.
Brown the Sausage
Cook the sausage in a skillet until no pink remains. Set it aside, but keep all those tasty drippings in the pan — that’s liquid gold for your gravy.
Gravy Time
Sprinkle flour into the drippings and stir for a minute (it’ll look pasty, that’s okay). Slowly whisk in the milk, a splash at a time. Keep stirring until it thickens into gravy. Season generously with salt and pepper — taste as you go.
Assemble the Pizza
Spread that creamy sausage gravy over your biscuit crust like pizza sauce. Scatter the sausage on top, then cover with shredded cheese.
Bake & Breathe In the Smell
Bake for 15–20 minutes, until the crust is golden and the cheese is bubbling. Try not to eat it straight from the oven (I’ve burned my tongue more than once).
Serve with Love
Let it cool a few minutes, slice it up, and if you’re feeling fancy, sprinkle chives over the top.

Little Twists to Try

Add some sautéed mushrooms or peppers if you want extra veggies.
Use hot sausage or a pinch of red pepper flakes for a kick.
Lighter version? Try turkey sausage and reduced-fat cheese.
Gluten-free biscuit dough works just fine if needed.

Leftovers (If You Have Any)

Honestly, this pizza doesn’t last long in my house. But if you do have leftovers, tuck them in the fridge for up to 3 days. To reheat, use the oven at 350°F for about 10 minutes — keeps the crust from getting soggy. The microwave works in a pinch, but it’s not quite the same.

Final Thought

This Breakfast Pizza is one of those recipes that doesn’t ask much from you but gives back tenfold. It’s hearty, nostalgic, and just plain fun. Serve it with fresh fruit and coffee if you want balance… or don’t, I won’t judge.

If you try it, come back and tell me how it went — did you add mushrooms? Did your kids pick off the chives? I love hearing your kitchen stories.