Description
A delightful breakfast pizza featuring a fluffy biscuit crust topped with savory sausage gravy and cheesy scrambled eggs.
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
- 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 in the preheated oven for 10 minutes or until lightly golden. Remove from the oven and set aside.
- 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.
- 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.
- 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.
- 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.
- Place the assembled pizza back into the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Remove the pizza from the oven, sprinkle with chopped fresh chives if desired, slice into wedges, and serve warm.
Notes
For a spicier kick, consider using hot breakfast sausage instead of the regular variety. Customize the toppings to suit your taste.