Description
A savory and hearty breakfast pizza featuring a flaky crescent dough crust topped with creamy sausage gravy, fluffy scrambled eggs, melted Colby and Monterey Jack cheese, and crispy bacon. Perfect for a crowd-pleasing brunch or a special morning treat.
Ingredients
Scale
Sausage and Gravy
- 8 oz. Italian sausage
- 1 (2.75 oz.) package country sausage gravy mix
- Water (amount as directed on gravy mix package)
Crust
- 2 (8 oz.) crescent dough sheets
Egg Mixture
- 8 large eggs
- ½ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons butter
Toppings
- 8 oz. Colby and Monterey Jack cheese, shredded
- 5 strips bacon, cooked and chopped
Instructions
- Cook the Sausage: In a large skillet over medium heat, cook the Italian sausage until it is no longer pink, breaking it up into small pieces as it cooks.
- Prepare the Gravy: Following the package directions, prepare the country sausage gravy mix with the appropriate amount of water. Once ready, stir in the cooked sausage to combine.
- Preheat Oven: Set your oven to 375°F (190°C) and lightly spray a 10×15 inch baking sheet with oil to prevent sticking.
- Prepare the Crust: Layer one crescent dough sheet on top of the other directly on the baking sheet. Gently press and stretch the dough to fit the pan, forming a slightly thicker edge around the perimeter. Bake for 8-9 minutes until edges begin to turn golden brown, then remove from oven but keep the oven on.
- Make Scrambled Eggs: While the dough bakes, whisk together eggs, heavy cream, salt, and pepper in a large bowl. In the same skillet used for the sausage, melt butter over medium heat. Pour in the egg mixture and allow it to start cooking for about one minute before stirring gently with a wooden spoon or spatula. Continue stirring frequently every 20-30 seconds to achieve softly scrambled eggs without sticking.
- Assemble the Pizza: Spread the warm sausage gravy evenly over the baked crust. Spoon the scrambled eggs over the gravy layer. Sprinkle the shredded Colby and Monterey Jack cheese evenly on top, then scatter the chopped bacon pieces over everything.
- Final Bake: Return the pizza to the oven and bake for an additional 5-6 minutes, or until the cheese is fully melted and bubbly. Remove from oven and let cool slightly before slicing and serving.
Notes
- For crispier bacon, bake separately in the oven or cook on the stovetop before chopping.
- You can substitute crescent dough sheets with refrigerated pizza dough if preferred.
- Use mild or spicy Italian sausage depending on your taste preference.
- If you want a lower fat version, consider using turkey sausage and reduced-fat cheese.
- Make sure not to overcook the eggs during scrambling to keep them tender and moist.
