Sheet Pan Breakfast Pizza
Looking for something other than a glazed ham for Easter brunch? This sheet pan breakfast pizza has something for everyone. Fresh chive and melted cheddar cheese top up a pile of fluffy scrambled eggs and rich sausage gravy. Oh, and the “crust” is a thick layer of tender, soft buttermilk biscuit. Hello.
But first, bacon
Making the bacon before you do anything else serves a few purposes. When you have it done before actually making the pizza, it has time to cool and you can chop it up without burning your fingers. You’ll also get a good amount of bacon grease, which will come in handy when making the scrambled eggs later on.
Both the bacon and the biscuit crust are baked at the same temperature, so you don’t have to worry about changing the oven temperature when making one or the other. 425 degrees for 25 minutes will get you deliciously crisp bacon.
Biscuit crust
I used a biscuit mix from Duncan Hines for the crust, and just prepared it according to the box. I included this in the recipe notes, but you can use any 16 oz biscuit mix. Just don’t use a smaller one, since you won’t have enough biscuit dough to cover the bottom of the baking sheet.
Once you have the mix made into a dough, you don’t need to worry about folding it over to create a flaky texture. For this sheet pan breakfast pizza, we want the biscuit layer to be soft and tender. So instead of folding, press the dough into the bottom of the sheet pan until it’s about 1/4 inch all the way across.
This can be a bit tricky, but take your time and break pieces away from each other to patch the dough layer as needed while you make the crust. It helps to flour your hands to prevent it from sticking to you.
Sausage gravy
With buttermilk biscuits as a crust, it only made sense to use a sausage gravy for the “pizza sauce.” Brown some pork breakfast sausage and add some spices and flour to help thicken it. Make sure that you cook the flour with the sausage for a few minutes before adding the milk, so that the flour isn’t raw in the finished gravy.
The spices are simple and flavorful. Just add some garlic, onion, sage, salt and pepper. After the gravy has thickened, you can taste it and see if you want to add anything else.
Eggs, bacon, cheese
After you add the sausage gravy to the crust, you can wash out the skillet/pan you used and scramble the eggs. Use a couple tablespoons of the bacon fat from earlier to grease the skillet if it isn’t non stick.
As you scramble the eggs, don’t let them clump up into large chunks. You need to be able to sprinkle them evenly over the baking sheet, so be sure to keep the pieces smaller.
After the eggs are done, sprinkle them on top of the sausage gravy and sprinkle the cheese over the eggs. By this point, the bacon will probably feel soggy or cold. Don’t worry! After the cheese, bacon and chives are on the pizza, it goes back into the hot oven to warm back up. The cheese will melt and the bacon pieces will crisp up and sizzle again!
Leftovers
Refrigerate any leftover sheet pan breakfast pizza for up to a week. It reheats well in the microwave, heat each slice for about 25 seconds on full power.
Sheet Pan Breakfast Pizza
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour + 30 minutes
- Yield: 15 squares 1x
- Category: Brunch, Savory
- Method: Oven, Stovetop
- Cuisine: American
Description
Fresh chive and melted cheddar cheese top up a pile of fluffy scrambled eggs and rich sausage gravy, all on a thick layer of buttermilk biscuit.
Ingredients
For the bacon topping & biscuit crust:
- 12–16 oz hardwood smoked bacon
- 16 oz buttermilk biscuit mix (I used Duncan Hines) prepared into dough according to the box instructions*. (See notes)
For the sausage gravy:
- 1 lb pork breakfast sausage (don’t use links)
- 2 TB unsalted butter
- 1/3 cup all purpose flour
- 3/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp ground sage
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 3 cups whole milk
For the scrambled eggs & to top the pizza:
- 1 dozen large eggs
- 1/2 cup whole milk
- 8 oz shredded cheddar cheese
- 1/2 cup snipped or minced fresh chives
Instructions
To cook the bacon and biscuit crust:
- Preheat the oven to 425 degrees and prepare 2 baking sheets. Line one baking sheet with foil and the other with parchment paper.
- Arrange the bacon slices onto the foil lined sheet and bake in the preheated oven for 25-30 minutes, or until crisp as desired. Remove the cooked bacon from the foil and onto a paper towel lined plate so that it doesn’t sit in the grease and get soggy. Reserve 2 tablespoons of the bacon fat and discard the rest.
- While the bacon is in the oven, pat the biscuit dough into an even layer on the parchment lined baking sheet. This will take a little bit, and you’ll need to flour your hands a few times. The dough should end up being about 1/4 inch thick over the entire pan.
- Bake the biscuit crust in the 425 degree oven for 10-13 minutes, or until the edges have begun to brown, and set it aside to cool. Keep the oven on, you’ll need it to finish the pizza.
Make the sausage gravy:
- Brown the pork sausage in a large skillet over medium high heat, until there are no pink spots remaining. Add the 2 TB of butter and stir into the sausage until fully melted.
- Sprinkle the flour, salt, pepper, sage, onion and garlic powder into the sausage and butter and stir continuously for 2 minutes.
- Pour the 3 cups whole milk into the skillet, whisking constantly until the gravy has thickened up and is creamy, about 3 minutes.
- Spread the gravy over the biscuit crust and wash the skillet. Use the clean skillet to make the scrambled eggs.
Make the eggs and finish the pizza:
- Add the dozen eggs and 1/2 cup whole milk to a large bowl and whisk well to combine. Set the clean skillet over medium heat and add the reserved 2 tablespoons of bacon grease. Once the skillet has warmed up (the grease will pop gently and sizzle a bit) add the egg/milk mixture.
- Use a spatula to stir the eggs as they cook, scraping the scrambled eggs from the bottom and sides of the pan. Continue to stir/scrape constantly until the eggs are completely scrambled, making sure to break them into small pieces that you can easily sprinkle over the pizza.
- Once the eggs are done, spread them evenly over the layer of sausage gravy. Chop the cooked bacon and add it on top of the eggs, along with the cheese and chives.
- Put the finished breakfast pizza back into the oven for 5 minutes to melt the cheese and crisp up the bacon again. Serve hot.
- Any leftovers can be refrigerated for up to a week.
Notes
- You could use any 16 oz biscuit mix. Don’t use anything smaller or you won’t have enough dough to cover the pan.
Nutrition
- Serving Size: 1 slice
- Calories: 379
- Sugar: 4.6 g
- Sodium: 953 mg
- Fat: 23.4 g
- Saturated Fat: 9.2 g
- Trans Fat: 0.4 g
- Carbohydrates: 19.5 g
- Fiber: 0.6 g
- Protein: 21.8 g
- Cholesterol: 207.8 mg
