To cook the bacon and biscuit crust:

1. Preheat the oven to 425 degrees and prepare 2 baking sheets. Line one baking sheet with foil and the other with parchment paper.
2. 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.
3. 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.
4. 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:

1. 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.
2. Sprinkle the flour, salt, pepper, sage, onion and garlic powder into the sausage and butter and stir continuously for 2 minutes.
3. Pour the 3 cups whole milk into the skillet, whisking constantly until the gravy has thickened up and is creamy, about 3 minutes.
4. 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:

1. 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.
2. 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.
3. 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.
4. Put the finished breakfast pizza back into the oven for 5 minutes to melt the cheese and crisp up the bacon again. Serve hot.
5. Any leftovers can be refrigerated for up to a week.