Breakfast Pizza
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This Biscuit Breakfast Pizza is what happens when biscuits and brunch have a delicious little brainstorm. Flaky biscuit crust, melty cheese, eggs, and all your breakfast favorites baked into one ridiculously easy (and slightly genius) meal.
These breakfast pizzas are super filling, but there’s always room for something sweet! Serve these with a side of biscuit donuts, sweet rolls, or scones! OR you can switch things up and opt for my copycat McMuffin!
Why You’ll Love This Recipe
- Super Easy: I used canned biscuits for the base which makes this insanely simple to make!
- Great for Leftovers: I used leftovers from biscuits and gravy and frozen bacon pieces which made this even easier to whip up.
- Freezer Friendly: Leftovers are perfect for meal prep or you can save them in the freezer for later!
Listen, my husband is obsessed with pizza. If he was picking his last meal I know for a fact it would be a large Brooklyn style pepperoni pizza from Dominos. This man is a fanatic for that doughy goodness. So when he told me he sampled the most amazing biscuit breakfast pizza, from a gas station of all places, I knew in my heart I would need to recreate that tasty dish.
I opted to keep things super simple with a canned biscuit base and it was 100% the right decision. When pressed out it gives you a flaky layer base that is oh-so perfect for all of the savory toppings. This even got the stamp of approval from my VERY picky teenager who gave it a solid 9/10. You’ll want to make this every day of the week and your kids will be thrilled with their individual sized pizza breakfast!
Biscuits And Gravy Pizza Ingredients
While I kept things basic, and only used five ingredients, you can get pretty creative with your toppings! Here is what we used:
- Biscuits: I opted for canned biscuits for ease. Can you use homemade biscuits? Yes. Can you use a classic pizza crust? Also yes. People also really enjoy breakfast pizza with crescent rolls!
- Breakfast Gravy: I really have a thing for my easy sausage gravy, which is what I used. However, you can find these handy country gravy packets (affiliate) that are equally delicious.
- Eggs: When I created this recipe I happened to have leftover scrambled eggs on hand, so that’s what I used. They’re light and fluffy and add a dose of protein that keeps you full. You can also try cracking an egg right on top and going for a fried egg version!
- Cheese: Pick your favorite! I like cheddar, but you can get pretty creative with what cheese you use. My husband thought that pepper jack was a delicious addition.
- Bacon: Like some of the other ingredients, I used precooked bacon that I had tossed in my freezer. Extra easy to add to any of your favorite dishes.
Need more of a crowd pleaser? Try my Breakfast Casserole!
Jesseca’s Recipe Review
I’ve made this Biscuit Breakfast Pizza more times than I can count—mainly because it disappears within minutes every single time. It’s fast, filling, and ridiculously customizable. My teenager loves it, my husband requests it on weekends, and I love that it looks impressive but takes barely any effort.
Tip from Jesseca:
For an extra crispy bottom, preheat your baking sheet in the oven while you prep the biscuits. Carefully place the flattened dough onto the hot tray and bake as usual—instant golden crust!
Substitutions and Variations
No two breakfasts need to be the same—especially with a recipe this flexible. Whether you’re working with what you’ve got or feeling a little creative, these variations and swaps will help you make this Biscuit Breakfast Pizza your own.
- No country gravy? Swap it with sausage gravy, cheese sauce, or even a thin layer of cream cheese for a fun twist.
- Biscuit alternatives: You can use crescent roll dough or puff pastry cut into rounds if you don’t have canned biscuits on hand.
- Make it vegetarian: Skip the bacon or swap it with plant-based sausage or sautéed veggies like mushrooms, bell peppers, or spinach.
- Switch up the cheese: Try pepper jack for a little kick, mozzarella for extra meltiness, or feta for a tangy bite.
- Egg options: Scrambled works best, but you can also crack a raw egg in the center before baking if you’re going for a runnier yolk vibe—just keep an eye on cook time!
How To Make Breakfast Pizza
If you’ve never made Biscuit Breakfast Pizza, prepare to upgrade your morning. It’s everything you love about a full breakfast—bacon, eggs, cheese, and gravy—stacked on a fluffy biscuit crust. And the best part? It’s way easier than it looks.
- Preheat and prep. Set your oven to 375°F and line a baking tray with parchment paper or a silicone mat for easy cleanup.
- Flatten the biscuits. Open a can of biscuits and press each one into a 6-inch circle directly on the tray. You’ll end up with 8 mini crusts.
- Add the toppings. Spoon 2–3 tablespoons of country gravy on each biscuit. Then layer with scrambled eggs, shredded cheese, and crumbled bacon—keeping the eggs under the cheese helps prevent overcooking.
- Bake. Pop them in the oven for 12–15 minutes, until the biscuits are golden and the cheese is melted and bubbly.
That’s it—breakfast pizzas in a flash. Perfect for feeding a crowd, using up leftovers, or just winning brunch with minimal effort.
Storage and Make-Ahead Instructions
To store: Let the breakfast pizzas cool completely, then place them in an airtight container. Store in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 5–7 minutes or in the air fryer for a quick crisp.
To freeze: After baking and cooling, wrap each pizza individually in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 2 months. Reheat straight from frozen at 375°F for 10–12 minutes, or until heated through.
Make-ahead tip: You can prep the toppings—gravy, scrambled eggs, and bacon—a day in advance. Store them separately in the fridge, then assemble and bake fresh in the morning for a quick and easy breakfast win.
Helpful Tools
- Baking Trays: Having a quality set of baking trays (affiliate) is a life saver in the kitchen. They are a tad thicker and help heat everything evenly.
- Silicone Baking Mats: Not technically something you need, but silicone baking mats (affiliate) are used almost daily in our home. They keep almost anything from sticking to a baking tray AND are reusable so cut back on waste from foil and parchment.
- Pizza Cutter: Hear me out, I actually use my pizza cutter (affiliate) for EVERYTHING. Quesadillas? Pizza cutter. Grilled cheese? Pizza cutter. Pancakes? Pizza cutter!
Recipe FAQs
Absolutely! If you have a favorite homemade biscuit recipe, go for it. Just make sure to flatten the dough rounds to about 6 inches and keep an eye on the bake time.
Yes! You can prep the toppings in advance or fully assemble and bake the pizzas, then reheat before serving. They’re great for meal prep.
Yes. The eggs should be scrambled before baking. Raw eggs won’t fully cook on top of the pizza and can result in uneven texture.
Sausage, ham, sautéed veggies, or even a little hot sauce are all great options. It’s super easy to customize to your taste.
Definitely. Press the biscuits together into one large crust, leaving no gaps between them, and build your pizza from there. You may need to add a few minutes to the bake time.
Yes! Crescent dough makes a softer, more buttery crust. Just be sure to pinch the seams together and adjust bake time as needed.
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Easy Breakfast Pizza
Ingredients
- 1 can flaky biscuits (8 count)
- 1 cup country gravy (or sausage gravy)
- 4 large eggs (cooked and scrambled)
- 3/4 cup cheddar cheese (shredded)
- 4-6 slices bacon (cooked and crumbled)
Instructions
- Preheat the oven to 375 degrees. Line a baking tray with parchment paper, or a silicone baking mat, for easy cleanup.
- Open the canned biscuits. Press with your hand directly onto the lined baking tray and press into a six inch circle. Repeat with the remaining biscuits until you have 8 flat circles to work with.
- Spread 2 to 3 tablespoons of the country gravy onto each flattened biscuit, making sure to get almost all the way to the sides of each.
- Add additional toppings onto the gravy. We like to add in this order: eggs, cheese, bacon. Keeping the eggs under the cheese makes them less likely to overcook in the oven.
- Bake the pizzas for 12 to 15 minutes, or until the edges of the biscuits are golden brown and the cheese is nice and melted on top.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
