Breakfast Pizza

I walk up to my daughter all excited one morning and say, “Hey do you want me to make you a Breakfast Pizza ?” She frowns her nose up (like she does with anything she hasn’t tried yet) and says, “What’s that? And what kind of sauce is on it? Tomato sauce for breakfast?” I quickly respond “no, but it is made from biscuits and the sauce is gravy with a whole bunch of toppings on it and an egg in the middle.” (At this moment I realize I’ve said too much) I’m smiling but she has that I-don’t-know-I’d-have-to-try-it half smile on her face. Sadly she made her way back to college before I could make her a believer but the hubby gave it a thumbs up so I thought I’d share.

Pizza in the morning, what’s not too love. But like I said up top, the traditional crust is replaced with buttery biscuit dough and the traditional sauce is replaced with gravy; the toppings are all up to you. I chose sausage, bacon, onions, spinach, and tomatoes; sort of a combination pizza but the skies the limit on what toppings you can use. It feels like a BREAKFAST PIZZA PARTYYYYYYYYY!!! Sorry, I get a little overly excited about pizza, of any kind.

As you can see from the picture I used a cast iron skillet to make these, 6.5-inch skillets so everyone could have an individual one, but these can also be made without them on a parchment lined baking sheet. You would just shape the dough as you would in a cast iron. So don’t let that discourage you from giving this recipe a test-drive.

Breakfast Pizza

Prep Time: 15 minutes

Cook Time: 35 minutes

Serving Size: 2 6-inch pizzas


    For Biscuit Crust:

  • 2 cups All-Purpose Flour

  • 2 1/2 teaspoons Baking powder

  • 1/2 teaspoons Salt

  • 1 stick of Butter, cold and diced

  • 3/4 cups of Milk, preferably whole
    For the Gravy and Toppings:

  • 4 oz Breakfast Sausage

  • 2 slices of Bacon, sliced

  • 2 tablespoons All-Purpose Flour

  • 1 cup Milk

  • Salt and Pepper To Taste

  • 1 tablespoon of Extra-Virgin Olive Oil

  • 1/4 cup Onion, diced

  • 1 Garlic clove, minced

  • 1 1/2 cups fresh Spinach

  • 1/4 cup Tomatoes, seeded and diced

  • 2 large eggs


  • Preheat oven to 400 degrees.
    For Biscuit Crust:

  • Mix the dry ingredients in the bowl.

  • Cut in butter until pea-sized using a pastry cutter or fork.

  • Stir in milk until dough forms.

  • If using small skillets, pat dough along the bottom and up the sides of the skillets. If using a baking sheet, pat the dough into 5-inch circles with an indention in the middle. Bake for about 10-12 minutes. Crust will not brown yet and that's ok.
    For the Gravy and Toppings:

  • While those are in the oven, put a skillet on over medium heat. Add the extra-virgin olive oil and the onions. Cook the onions until softened, about 5 minutes. Add garlic and spinach and cook until spinach is wilted. Set aside.

  • In another skillet, cook the bacon and brown the sausage and set aside to drain on a paper-towel lined plate leaving grease in the pan.

  • Whisk in 2 Tbsp of the flour until incorporated. Then add the milk continuously whisking to avoid clumps. Let it boil and thicken. This will take about 5 minutes. Season with salt and pepper to taste and continue to cook an additionally 2-3 minutes.

  • Pour the gravy into each crust. Top with the toppings around the sides and drop and egg into the middle of each pizza.

  • Bake for about 15-20 minutes until eggs are at the desired setting.

  • Serve immediately.

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Christina is a wife and mother to three beautiful children. She holds a degree in culinary arts and is currently enrolled in Bible college to become that much more effective for the Kingdom. Her passions include working with teens, cooking, and all things avocado. She and her family currently reside in the country of Japan.

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