Breakfast Sausage Gravy Pizza

Name: Breakfast Sausage Gravy Pizza
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 count Pizza dough balls (15 oz); 3 lb Breakfast sausage, bulk; 4 cups Whole milk; 6 tbsp Unsalted butter; 6 tbsp All-purpose flour; 2 packets Country sausage gravy mix; 12 count Large eggs; 24 oz Shredded cheddar-mozzarella blend; 2 tsp Black pepper; 1 tsp Dried sage; 1 tbsp Kosher salt; 3 tbsp Vegetable oil

Brunch pie for the late shift

Prep: 20 min
Cook: 55 min
Serves 8
Difficulty: medium

Brunch pie for the late shift. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for regular dinner nights — one line, real portions, no drama at the stove.

0Cal

0gProtein

0gCarbs

0gFat

Ingredients

4 count Pizza dough balls (15 oz)
3 lb Breakfast sausage, bulk
4 cups Whole milk
6 tbsp Unsalted butter
6 tbsp All-purpose flour
2 packets Country sausage gravy mix
12 count Large eggs
24 oz Shredded cheddar-mozzarella blend
2 tsp Black pepper
1 tsp Dried sage
1 tbsp Kosher salt
3 tbsp Vegetable oil

Instructions

Brown breakfast sausage: Cook bulk sausage in a skillet over medium-high, breaking into small crumbles until fully cooked and browned. Drain grease — greasy gravy splits on the pizza.
Make country gravy: Melt butter in a pot; whisk in flour 1 minute. Whisk in milk and simmer until thick. Stir in half the cooked sausage. Season with salt, pepper, and sage. Gravy should coat a spoon — thin gravy soaks the crust.
Par-bake crusts: Oil two sheet pans or large rectangular pans. Stretch dough to fit; dock with a fork. Par-bake at 400°F 8 minutes until set but pale — this prevents a soggy breakfast pizza.
Top with gravy, sausage, cheese, and eggs: Spread sausage gravy on par-baked crusts. Scatter remaining sausage and cheese. Crack eggs over the top — space them so each slice gets half an egg.
Bake until eggs set: Bake at 400°F 12–15 minutes until cheese melts and egg whites are set with jammy yolks. Rotate pans once if your oven runs hot in back.
Cut and serve breakfast pizza: Rest 3 minutes, then cut into squares for the hall line. Breakfast Sausage Gravy Pizza — sausage, gravy, eggs, cheese. Not pepperoni night.

Tonight's spread

Cut breakfast pizza into squares on sheet trays — eggs should look set, not runny, for grab-and-go.
Keep hot sauce optional on the side; gravy pizza does not need pepperoni backup.

Hall tips

Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.

Pizza stone or steel
Peel or inverted sheet pan
Large sheet trays
Instant-read thermometer
Aluminum foil