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Breakfast Pizza with Sausage Gravy

Breakfast pizza with sausage gravy on a crescent roll crust, topped with creamy peppered gravy, scrambled eggs, cheddar, and crisp bacon. Bake until the cheese is bubbly and the crescent edges are golden.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Crescent roll dough
  • 2 can (8 oz) crescent roll dough
Breakfast sausage
  • 0.5 lb breakfast sausage
Butter
  • 3 tbsp butter
All-purpose flour
  • 0.25 cup all-purpose flour
Whole milk
  • 2 cup whole milk
Salt
  • 0.25 tsp salt
Black pepper
  • 2 tsp black pepper season heavily
Eggs
  • 6 large eggs scrambled
Cheddar
  • 1.5 cup cheddar, shredded
Bacon
  • 8 strip bacon, cooked and crumbled
Fresh chives
  • 0.25 cup fresh chives for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Par-bake the crescent crust
  1. Preheat the oven to 375°F. Press the crescent roll dough onto a large sheet pan, sealing perforations to form a crust, then bake for 8 minutes until set but not browned.
Make the sausage gravy
  1. Cook the breakfast sausage in a skillet, leaving the drippings in the pan. Add the butter and flour to the drippings and cook for 1 minute.
  2. Add the whole milk slowly while whisking until the mixture thickens. Season heavily with black pepper and add salt to taste.
Assemble and finish baking
  1. Spread the sausage gravy over the par-baked crust. Top with the scrambled eggs, shredded cheddar, and bacon crumbles.
  2. Bake for 10–12 more minutes at 375°F until the cheese is bubbly and the edges are golden. Garnish with fresh chives and slice into squares.

Notes

For the smoothest gravy, whisk the milk in slowly so no flour lumps form, and use the pepper generously so it tastes like classic breakfast gravy. Store leftovers in the refrigerator up to 3 days; reheat in a 325°F oven until warmed through. Freezing is not recommended because the crescent crust can soften on thawing. For a lighter option, use reduced-fat cheese and whole milk, keeping the same pepper-heavy seasoning.