Absolutely! Preparing elements of your breakfast pizza in advance is a fantastic way to simplify busy mornings. I often prepare a large batch of pizza dough the night before for various pizza entrees throughout the week; one batch typically yields enough for four pizzas. For breakfast pizza, when morning arrives, I simply assemble the pizza using thawed sausage gravy, freshly grated Monterey Jack or Colby cheese, and freshly made scrambled eggs. This makes assembly quick and easy.

If you use cold tap water when making your pizza dough (meaning you ‘do not activate’ the yeast fully to encourage a rapid rise), you can even assemble the entire pizza cold onto a pan the night before, provided your refrigerator has enough space. Since the toppings are not excessively wet and the cold dough will only barely rise overnight, this method works wonderfully. Just be sure to cover the assembled pizza well to prevent it from drying out. In the morning, brush the crust with a little oil and bake it in a pre-heated 450°F oven for 15-20 minutes until golden brown and bubbly.

For longer storage, you can par-bake an assembled pizza, allow it to cool completely, and then freeze it. This is perfect for grab-and-go breakfasts down the line.

This simple pizza dough recipe is quick, versatile, and forms the perfect base for your breakfast pizza. It’s the same dough you see featured in the photos:

• 1 1/4 tsp dry yeast
• 1/2 T sugar
• 1/4 tsp salt
• 2 T dry milk
• 2/3 cup water
• 1 T oil
• 2 cups flour

To prepare, stir together the first five ingredients (yeast, sugar, salt, dry milk, water) in a bowl. Once combined, add the flour and knead the mixture for about 7 minutes until a smooth dough forms. This recipe yields one ball of dough. For immediate use, employ warm water to activate the yeast, and the dough will begin to rise right away. If you plan to use it later, cover the dough and refrigerate it overnight. Using cool water will slow down the yeast activation, allowing for an overnight rise in the fridge.

Yes, absolutely! While traditional pizza dough remains my top choice for its robust texture and flavor, store-bought tube crescent dough can be a quick and convenient alternative for your breakfast pizza. It bakes up wonderfully flaky and creates a slightly different, yet equally delicious, experience. Alternatively, if you’re feeling adventurous and have a little extra time, my Pillsbury Copycat recipe for Homemade Crescent Dough is surprisingly easy and quick to make, offering a homemade touch to your shortcut crust.

While mozzarella cheese is the undisputed king of savory pizzas, breakfast pizza calls for a different set of flavors. Cheeses that complement eggs and sausage beautifully are generally preferred. Classic choices like sharp cheddar or creamy Colby work exceptionally well. For this recipe, I used Monterey Jack Cheese, which offers a mild, slightly buttery flavor and melts wonderfully, creating that perfect gooey texture. A blend of cheeses like Colby Jack is also an excellent option, providing both flavor and a great melt. Feel free to experiment with your favorite breakfast-friendly cheeses!

This is a crucial step for achieving the best breakfast pizza! While I initially tried the shortcut of simply whisking eggs and milk and pouring them raw over the pizza to bake in the oven, I quickly learned that it doesn’t compare to the superior texture and fluffiness of real scrambled eggs. Although skipping the skillet means one less pan to wash, the difference in taste and texture is monumental. Cooked, fluffy scrambled eggs elevate the entire pizza experience.

Therefore, I strongly recommend taking the extra step to scramble your eggs beforehand. It makes a huge difference in the final product. I go as far as using a non-stick skillet to ensure the eggs are perfectly light and airy, even when making the pizza early in the morning. Trust me, you’ll thank me later!

If you’re looking for the ultimate guide to soft and creamy scrambled eggs, you can find my detailed recipe here: Scrambled Eggs Recipe. Or, follow these simple steps for perfect scrambled eggs for your breakfast pizza:

1. Heat a 12-inch non-stick skillet over medium heat for about 5 minutes. This ensures even cooking and prevents sticking.
2. Meanwhile, in a medium bowl, vigorously whisk together 4 eggs with 4 tablespoons of milk until well combined and slightly frothy.
3. Pour the beaten eggs into the pre-heated skillet.
4. As the eggs begin to set, gently push and fold them with a rubber spatula from all sides, creating soft curds.
5. Remove the eggs from the heat when they are just barely wet and still glistening. Immediately transfer them to a plate to prevent overcooking, as they will continue to cook from residual heat. This ensures maximum fluffiness.

Here is a picture of breakfast pizza made with uncooked eggs, for comparison;

The beauty of this breakfast pizza recipe is its adaptability. Any large pizza pan will work effectively, such as a traditional 16-inch round pizza pan for a classic shape. However, for feeding a crowd and maximizing surface area (which is ideal for sheet-pan cooking), I highly recommend using a large 18×13-inch sheet pan to create a rectangular pizza. This allows for easy slicing and serving, perfect for gatherings. Regardless of the pan you choose, always remember to generously grease it to prevent the pizza dough from sticking, ensuring a perfect release every time.

Breakfast pizza sauces should enhance the flavors of classic breakfast ingredients, particularly eggs. The key is to choose a sauce that complements rather than overpowers. Here’s a list of excellent options, ranging from creamy to spicy:

• Sausage Gravy: My top recommendation! It’s a rich, creamy, and savory sauce that already includes sausage, making it a 2-in-1 topping and sauce.
• White Sauce: A simple béchamel or a creamy cheese sauce (like the one Casey’s offers) can provide a decadent base.
• Olive Oil: For a lighter, more minimalist approach, a brush of good quality olive oil with a sprinkle of garlic powder can be surprisingly delicious.
• Ketchup: A controversial but popular choice for some, especially for a diner-style feel.
• Red Sauce / Tomato Sauce: While less traditional for breakfast, a mild tomato sauce can work, particularly if you’re adding other strong flavors like chorizo or bell peppers.
• Sriracha: For those who love a spicy kick, a drizzle of sriracha adds a vibrant heat.
• Ranch Dressing: A creamy and tangy option that pairs surprisingly well with eggs and bacon.
• Cholula Hot Sauce: Another great hot sauce option, offering a more complex flavor than just pure heat.

Sausage gravy is a quintessential Southern American breakfast staple, renowned for its hearty and comforting qualities. It’s traditionally made by pan-frying savory pork sausage until browned, then creating a rich roux with flour and the sausage drippings. Milk is gradually added to this roux, thickening it into a creamy, luscious sauce. The dish is famously seasoned with generous amounts of freshly ground black pepper, giving it its distinctive zing. While most commonly served generously ladled over warm, fluffy biscuits, its versatility extends beautifully to other recipes, making it a perfect, flavorful base for dishes like our breakfast pizza.

Yes, absolutely! Making sausage gravy ahead of time is one of the best kitchen hacks for efficient meal preparation, especially when you’re hosting guests or simply want a quick, comforting breakfast without starting from scratch. Because it’s a roux-based sauce, sausage gravy reheats exceptionally well without losing its texture or flavor. This convenience is precisely why freezing it is such an amazing strategy!

To make ahead: Once your sausage gravy has cooled completely, transfer the pot directly to the refrigerator if space allows, or portion it into airtight containers. When you’re ready to serve, simply place it on the stove and reheat it gently over medium heat, stirring occasionally. You might find that a small splash of additional milk is needed to bring it back to its original creamy consistency, as it can thicken slightly when chilled.

Never underestimate the humble log of pork sausage; it’s an incredibly versatile ingredient that can elevate a wide array of dishes far beyond just breakfast. Here are some creative ideas to make that little log go a long way:

• Stromboli: Fry up pork sausage and mix it with cheese and other fillings for a savory Stromboli.
• Breakfast Pizza: Our absolute favorite! Spread prepared sausage gravy over your next Breakfast Pizza for an irresistible meal.
• Quiche Pie: Crumble cooked sausage into your Quiche Pie for a hearty and flavorful filling.
• Other Pizzas: Beyond breakfast, crumbled sausage makes a fantastic topping for traditional Pizzas, adding a savory depth to any combination.
• Stuffed Mushrooms or Peppers: Mix cooked sausage with breadcrumbs and cheese for a delicious stuffing.
• Pasta Sauces: Add crumbled sausage to tomato-based pasta sauces for a richer, more complex flavor.

Absolutely, and it’s my ultimate favorite way to handle leftovers and ensure I always have a homemade shortcut on hand! It’s genuinely impressive how well sausage gravy freezes and how incredibly handy this technique can be, especially for those mornings when you don’t feel like cooking everything from scratch. You really have to try it to believe how convenient it is!

To Freeze Gravy: First, ensure the sausage gravy is cooled completely to room temperature. Then, pour it into freezer-safe ziplock bags or even sturdy sandwich bags. For efficient storage, lay the bags flat in your freezer until they are solid. This saves a considerable amount of space and makes stacking easy. Frozen sausage gravy can be stored for up to 3 months, ready to be thawed and reheated whenever you need it.

Reheating sausage gravy is quite straightforward and yields excellent results, especially if it was properly cooled and stored. You have a couple of convenient options:

To reheat gravy on the stovetop: Transfer the thawed or frozen gravy into a saucepan. Heat it over medium-low heat, stirring frequently, until it is hot and creamy throughout. If it appears too thick, simply whisk in a splash of milk (or even water) until it reaches your desired consistency.

To reheat gravy in the microwave: Place the gravy in a microwave-safe bowl. Heat it in 1-minute intervals, stirring well after each interval, until it is thoroughly heated. Again, if it seems too thick, a splash of milk will quickly revive its smooth texture.

The key is gentle reheating and a little extra liquid if needed, and your sausage gravy will be as delicious as freshly made!

Making a delicious Breakfast Pizza is surprisingly simple, especially with the shortcut of pre-made or frozen sausage gravy acting as your flavorful sauce. The essential toppings are minimal, allowing the quality of each component to shine:

• Crust: You can opt for ultimate convenience with store-bought pizza dough, which is a fantastic shortcut. Alternatively, use your favorite homemade recipe for a truly fresh foundation.
• Sauce: While a simple brush of olive oil can work for a quick and light base, my go-to is rich sausage gravy. It’s a “two-in-one” solution, providing both a creamy sauce and savory meat, eliminating the need for additional sausage toppings.
• Eggs: For the best texture, I highly recommend using freshly scrambled eggs. However, if you’re in a pinch, you can whisk raw eggs with milk and pour them over the pizza; they will cook perfectly in the oven on top of the crust, though they won’t be as fluffy.
• Cheese: The right cheese makes all the difference! Any blend of cheeses that melts well and complements breakfast flavors is ideal. My favorites include classic Mozzarella for its melt, Colby Jack for its balanced flavor, creamy Monterey Jack, and sharp Cheddar for a tangy kick.

While breakfast pizza doesn’t require a multitude of ingredients to taste phenomenal, adding extra toppings can transform it into an even heartier and more personalized morning meal. Here are some fantastic ideas to elevate your breakfast pizza:

• Meat: For an extra dose of savory flavor, consider adding crispy cooked bacon (crumbled or sliced), Canadian bacon, crumbled ground beef, spicy chorizo, or extra crumbled breakfast sausage.
• Veggies: Incorporate some freshness and color with toppings like sautéed mushrooms, diced bell peppers (red, green, or yellow), thinly sliced onions, a handful of fresh spinach, or chopped tomatoes. Even savory home fries or diced jalapeños for a little heat make wonderful additions.

Want to dial up the spice? Add a sprinkle of red pepper flakes, use spicy breakfast sausage, or include slices of jalapeño. You can also experiment with different cheese varieties or even a creamy cheddar cheese sauce for a different flavor profile. The possibilities are endless for creating your ultimate breakfast pizza!

Making a delicious breakfast pizza is a straightforward process that yields incredibly satisfying results. Here’s a simple breakdown:

1. Prepare the Pizza Dough: Begin by either making your own homemade pizza dough or using a convenient store-bought option. Stretch the dough out to fit your chosen pan, whether a rectangle for a sheet pan or a circle for a round pizza pan.
2. Add Toppings: Generously spread your chosen sauce over the pizza crust – our favorite is savory sausage gravy! Then, layer on your prepared toppings, starting with fluffy scrambled eggs and a generous sprinkle of shredded cheese.
3. Bake to Perfection: You don’t even need a fancy pizza stone for this recipe! Simply ensure your sheet-pan is greased to prevent sticking, then place the pizza on the bottom rack of a preheated oven. Bake until the crust is beautifully golden brown and the cheese is hot and perfectly melted.

One of the best things about breakfast pizza is that it’s just as delicious the next day, whether hot or even cold straight from the fridge! For optimal texture when reheating, I highly recommend using a toaster oven or a skillet. These methods help maintain the crispiness of the crust, preventing it from becoming soggy like it might in a microwave. However, microwaving will still yield a tasty slice, just with a softer crust.

To store: To keep your leftover slices fresh, wrap individual portions tightly in plastic wrap or layer them between sheets of parchment paper in a ziplock bag or airtight container. Refrigerate promptly for up to 3-4 days.

To reheat: For a quick reheat, pop slices into the microwave until the cheese is hot and melted. For a crispier crust, place them in a toaster oven or on a dry skillet over medium heat until warmed through and the crust is revitalized.

Breakfast Pizza:

How to make Breakfast Pizza:

• Preheat your oven to 450°F (230°C). Lightly grease an 18×13-inch sheet pan. Carefully stretch the pizza dough to fit the dimensions of your prepared sheet pan, ensuring it covers the entire surface evenly.
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  In a non-stick skillet, scramble the 4 eggs with 4 tablespoons of milk until they are just set and fluffy (refer to the detailed scrambled egg instructions in the FAQ section above for best results). Remove immediately from heat to prevent overcooking.
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  Evenly spread the pre-made or thawed sausage gravy over the stretched pizza crust, leaving a small border for the crust. Follow with a generous layer of shredded cheese and then evenly distribute the scrambled eggs over the cheese.
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  Bake in the preheated oven for 10-15 minutes, or until the pizza crust is golden brown around the edges and the cheese is beautifully melted and bubbly. Remove from the oven, let it cool for a few minutes, then slice and serve immediately.

• Crust Options: For ultimate convenience, use a tube of store-bought pizza dough (about 15 oz). Alternatively, you can use 15 oz of my homemade pizza dough or even crescent dough for a flakier crust.
• Casey’s Breakfast Pizza Inspired Sauce: To recreate a sauce similar to Casey’s, try mixing together 1/2 cup of white cheese sauce with 1/2 cup of sausage gravy for a unique and creamy pizza base.
• Homemade Overnight Pizza Dough (as seen in photo): If you prefer to make your own dough in advance, here’s the recipe: Stir together 1 1/4 tsp dry yeast, 1/2 T sugar, 1/4 tsp salt, 2 T dry milk, and 2/3 cup cool water. Then add 1 T oil and 2 cups flour, and knead for 7 minutes. This makes 1 ball of dough. Cover it tightly and refrigerate overnight for a slow, cold proof.

Nutrition per serving