This hearty breakfast pizza features a golden biscuit crust topped with creamy peppered sausage gravy, sharp cheddar cheese, oven-baked eggs, and optional pickled jalapeños.

Par-baking the biscuit crust prevents a doughy center, while adding the eggs near the end allows the crust, gravy, and eggs to finish properly. The pickled jalapeños add acidity and heat that balance the rich sausage gravy, cheddar, and eggs without overpowering the traditional biscuits-and-gravy flavor.

Servings: 4–6
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: 45–50 minutes

Ingredients

Biscuit Crust

• 1 can refrigerated biscuit dough, approximately 16 ounces
• Nonstick cooking spray

Sausage Gravy

• 12 ounces breakfast sausage
• 3 tablespoons all-purpose flour
• 2 1/4 cups whole milk, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon rubbed sage, optional
• 1 pinch crushed red pepper or cayenne pepper, optional
• Salt, to taste
• Butter, as needed

Toppings

• 3/4 cup freshly shredded sharp cheddar cheese
• 4 large eggs
• 1/4 cup sliced pickled jalapeños, thoroughly drained and divided, optional
• 2 tablespoons thinly sliced green onions, for finishing, optional
• Chopped fresh parsley, for finishing, optional
• Hot sauce, for serving, optional

Preparations

Prepare the Biscuit Crust

1. Preheat the oven to 400°F.
2. Lightly coat a 12-inch pizza pan, cast-iron skillet, or rimmed baking sheet with nonstick cooking spray.
3. Separate the biscuits and arrange them closely together on the prepared pan.
4. Press and pinch the biscuits into an even crust approximately 1/4–3/8 inch thick, forming a slightly raised edge around the outside.
5. Do not force excess biscuit dough into the center. Bake any extra dough separately.
6. Prick the center of the crust several times with a fork.
7. Par-bake for 7–9 minutes, until the dough is puffed and beginning to set but has not fully browned.
8. Remove the crust from the oven and gently press down any heavily puffed areas.

Prepare the Sausage Gravy

1. While the crust bakes, place the sausage in a large skillet over medium heat.
2. Cook for 6–8 minutes, breaking the sausage into small crumbles, until fully browned.
3. Leave approximately 2 tablespoons of rendered fat in the skillet, draining only the excess.
4. If the sausage produces less than 2 tablespoons of fat, add enough butter to make up the difference.
5. Sprinkle the flour evenly over the sausage.
6. Cook for 2 minutes, stirring constantly, to remove the raw flour taste.
7. Gradually pour in the milk while stirring continuously.
8. Add the black pepper, garlic powder, onion powder, sage, and crushed red pepper.
9. Cook for 4–6 minutes, stirring frequently, until the gravy is thick enough to coat the back of a spoon but remains slightly loose.
10. Remove the skillet from the heat. The gravy will continue to thicken as it rests and bakes.
11. Taste and add salt only as needed.

Assemble the Breakfast Pizza

1. Spread enough warm sausage gravy over the par-baked crust to create an even layer approximately 1/4 inch thick without flooding the crust.
2. Reserve any remaining gravy for serving.
3. Sprinkle the cheddar evenly over the gravy.
4. Scatter half of the drained pickled jalapeños over the cheese, if using.
5. Return the pizza to the oven and bake for 5 minutes.

Add the Eggs

1. Remove the pizza from the oven.
2. Use the back of a spoon to create 4 shallow wells in the hot gravy and cheese.
3. Crack each egg into a separate small bowl.
4. Carefully place 1 egg into each well.
5. Use a small spoon to gently spread the thick portion of each egg white around its well while keeping the yolk centered and intact.
6. Return the pizza to the oven and bake for 7–10 minutes, until the whites are fully set and the yolks have reached the desired doneness.
7. For firm yolks, bake for an additional 2–3 minutes.

Optional Separated-Egg Method

For more reliable set whites and softer yolks:

1. Separate the eggs, placing the whites and yolks in separate small bowls.
2. Create 4 shallow wells in the gravy and cheese.
3. Divide the egg whites among the wells.
4. Bake for 3 minutes.
5. Carefully place 1 yolk in the center of each partially set white.
6. Continue baking for 4–6 minutes, until the whites are fully set and the yolks have reached the desired doneness.

Finish and Serve

1. Remove the pizza from the oven.
2. Check the center crust by lifting the edge of a center slice slightly. The underside should be firm, the edges should be deep golden brown, and no wet biscuit dough should remain.
3. Let the pizza rest for 5 minutes before slicing.
4. Scatter the remaining pickled jalapeños over the top.
5. Garnish with green onions, parsley, and additional black pepper, if desired.
6. Serve with the reserved warm sausage gravy and hot sauce.

Cook’s Notes

• Regular refrigerated biscuits generally produce a more even crust than extra-flaky or layered biscuits.
• Keep the gravy slightly looser than normal breakfast gravy before spreading it over the crust. It will thicken considerably in the oven.
• Drain and blot the pickled jalapeños with a paper towel. Excess brine can make the topping watery.
• For mild heat, use 2 tablespoons of jalapeños. For a more noticeable kick, use the full 1/4 cup.
• Splitting the jalapeños between baking and finishing provides both mellow cooked flavor and a brighter acidic finish.
• Omit the cayenne or crushed red pepper from the gravy when using a generous amount of jalapeños.
• Freshly shredded cheese melts more smoothly than packaged pre-shredded cheese.
• The standard whole-egg method is simpler. The separated-egg method provides greater control over the whites and yolks.
• Crack each egg into a small bowl before placing it on the pizza. This makes it easier to remove shell fragments and prevents a broken yolk from ruining the entire pizza.
• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat individual slices in a 350°F oven or air fryer until warmed through. Microwave reheating will soften the biscuit crust and further cook the eggs.

Serving Suggestions

Serve with:

• Fresh fruit or mixed berries
• Crispy breakfast potatoes
• Sliced tomatoes
• A lightly dressed green salad
• Pepper jelly
• Hot honey
• Extra sausage gravy
• Additional pickled jalapeños

Beverage Suggestions

Pair with:

• Freshly brewed coffee
• Cold-brew coffee
• Orange juice
• Unsweetened iced tea
• Spiced apple cider
• A Bloody Mary
• A light Mexican-style lager