Name: School Breakfast Pizza (with Sausage Gravy)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 Servings
Cuisine: American
Ingredients: 1 Pillsbury refrigerated pizza crust; 1 lb Breakfast sausage; 2 tablespoons Butter; 0.25 cup Flour; 2 cups Milk; 2 teaspoons All Purpose Seasoning Blend; 12 Eggs; 1.5 cups Cheddar cheese

This delectable School Breakfast Pizza (with Sausage Gravy) is a truly delicious and satisfying breakfast. With sausage gravy as a base, topped with all the hearty breakfast ingredients, it’s no wonder it’s a crowd-pleaser. It’s the perfect blend of breakfast comfort food and the universally loved pizza.

Breakfast

35 m

American

It is a Keeper

March 9, 2026

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School Breakfast Pizza (with Sausage Gravy)

School Breakfast Pizza (with Sausage Gravy) cover

From the Cook

1/8

School Breakfast Pizza (with Sausage Gravy)

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat oven to 400 degrees F.

Spray a rimmed baking sheet with non-stick cooking spray.

Unroll pizza dough onto prepared baking sheet.

Bake for 10 minutes.

While pizza crust is baking, heat a large skillet over medium high heat. Add sausage and cook until no pink remains, about 6 minutes. Be sure to crumble the sausage as it’s cooking.

Drain the grease and leave the sausage in the pan.

Add 1 tablespoon of butter the skillet and melt it completely.

Stir in flour and cook for 2 minutes or until the sausage is pasty.

Slowly pour in the milk and whisk until it’s completely combined with the sausage.

Stir in 1 teaspoon of All Purpose Seasoning and whisk until the gravy is thickened to the desired consistency.

Transfer gravy to a bowl and wipe out skillet.

In a large bowl, whisk the eggs until they are completely scrambled.

Add the remaining tablespoon of butter to the skillet and allow it to melt.

Pour the eggs into the skillet and add remaining teaspoon of All Purpose Seasoning.

Cook the eggs until just set. You want them to be slightly undercooked.

Pour the gravy mixture over the pre-baked pizza dough and spread until it’s evenly coated.

Carefully, spoon the eggs on top of the gravy in an even layer.

Top with the shredded cheese

Bake for 10 minutes.

Nutrition

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Tips & Tricks (5)

Pre-Cook Sausage for Better Gravy 🍖
Brown the breakfast sausage thoroughly in a separate skillet first, then drain excess fat before making the gravy—this prevents a greasy base and ensures cleaner, more flavorful results.
Toast Crust Edges Before Topping 🔆
Pre-bake the Pillsbury pizza crust for 3-4 minutes at 400°F before adding toppings to create a crispy, structurally sound base that won't get soggy from the wet gravy.
Use Roux for Silky Sausage Gravy 🥄
Create a proper roux by cooking equal parts butter and flour (2-3 minutes) before whisking in milk—this technique eliminates lumps and produces restaurant-quality velvety gravy every time.
Scramble Eggs Separately for Texture Control 🥚
Cook eggs to just 80% doneness in a separate pan, then finish them on the pizza during baking—this prevents rubbery, overcooked eggs and ensures perfect creamy results.
Layer Cheese Strategically for Melting 🧀
Reserve half your cheddar to sprinkle on top after the initial 8-minute bake, allowing the bottom layer to anchor ingredients while the fresh cheese on top melts with ideal color and texture.