Biscuits & Beef Sausage Gravy Breakfast Pizza: My Go-To (Print Version)
Get ready for Biscuits & Beef Sausage Gravy Breakfast Pizza! My easy, comforting recipe turns classic breakfast into a cheesy, savory pizza dream.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Contains Gluten
# Ingredients:
→ Base & Foundation
01 -
1 (16.3 oz) can refrigerated biscuit dough (8 large biscuits)
02 -
1 lb ground beef breakfast sausage
→ Creamy Gravy Essentials
03 -
1/4 cup all-purpose flour
04 -
3 cups whole milk
05 -
1/4 cup unsalted butter
→ Cheesy Topping
06 -
2 cups shredded sharp cheddar cheese
→ Finishing Touches & Seasoning
07 -
2 tbsp fresh chives, chopped (or green onions)
08 -
Salt to taste
09 -
Freshly ground black pepper to taste
# Instructions:
01 -
First things first, let's get that oven preheating to 375°F (190°C) and get a large baking sheet ready. This is where the magic starts. Unroll your biscuit dough and arrange the biscuits on the baking sheet, slightly overlapping to form a rough circle or rectangle. Press them together at the seams to create one solid 'crust.' Don't worry if it's not perfect; mine never is! Just aim for a relatively even base for your Biscuits & Beef Sausage Gravy Breakfast Pizza. This will be the sturdy foundation for all the deliciousness to come.
02 -
Next, grab a large skillet – seriously, a big one, you'll thank me later – and brown your ground beef sausage over medium heat, breaking it up as it cooks. Once it's beautifully crumbled and cooked through, drain off any excess grease. This is crucial; nobody wants a greasy pizza! Leave about a tablespoon of sausage drippings in the pan for flavor. Now, melt your butter in the same skillet with the drippings. It should smell so good already, that savory, buttery aroma filling your kitchen.
03 -
Once the butter is melted and bubbling, sprinkle in the all-purpose flour. Whisk, whisk, whisk! Keep stirring constantly for about 1-2 minutes until it forms a thick paste, a beautiful roux. It'll smell a little toasty, which is what you want. This is where you build the base for that incredibly creamy gravy. Don't walk away from it, honestly, because it can go from perfect to burnt in a flash. I've had that happen, and it's a sad sight.
04 -
Slowly, and I mean *slowly*, pour in the whole milk, whisking continuously to prevent any lumps. This is the part where it transforms from a thick paste to a smooth, luscious gravy. Bring it to a gentle simmer, still whisking, and let it cook for about 5-7 minutes, or until it thickens to your desired consistency. It should coat the back of a spoon. Season generously with salt and black pepper. Taste it! Does it need more pepper? More salt? This is your gravy, make it sing!
05 -
Now for the fun part! Spread the cooked sausage evenly over your biscuit crust. Then, carefully pour that glorious, creamy gravy over the sausage, spreading it all the way to the edges. Don't be shy! Finally, sprinkle a generous amount of shredded cheddar cheese over the top. It's going to look like a messy, beautiful masterpiece. This is where the visual magic of the Biscuits & Beef Sausage Gravy Breakfast Pizza really starts to come together.
06 -
Pop that baking sheet into your preheated oven. Bake for 18-22 minutes, or until the biscuit crust is golden brown and cooked through, and the cheese is bubbly and melted and slightly golden. Every oven is a little different, so keep an eye on it. When it comes out, it should smell like the best breakfast you've ever imagined. Let it cool for just a few minutes before slicing. Honestly, resisting a slice right away is the hardest part!
# Notes:
01 -
Don't overcrowd your skillet when browning sausage; it steams instead of browns, and you lose those delicious crispy bits.
02 -
Gravy can be made a day ahead and reheated gently on the stove with a splash more milk if too thick.
03 -
No cheddar? Mozzarella or a blend of Monterey Jack and Colby work surprisingly well, though the flavor profile changes a bit.
04 -
A sprinkle of red pepper flakes on top before baking adds a lovely warmth if you like a little heat.
# Tools You'll Need:
01 -
Large baking sheet
02 -
Large skillet
03 -
Whisk
# Nutrition Facts (Per Serving):
Calories: Approx. 450-550
Total Fat: Approx. 25-35g
Total Carbohydrate: Approx. 30-40g
Protein: Approx. 20-25g