This crescent roll breakfast pizza is like the ultimate comfort food mashup—imagine biscuits & gravy teaming up with pizza to create a seriously delicious, crowd-pleasing dish. It’s perfect for busy families, brunch fans, or anyone who wants an easy breakfast that you can prep ahead of time. One reader told me, ‘My husband asked if this could be on our regular rotation.’
Frequently Asked Questions – These Require A Heart to Heart!
Some questions I found on Google that we need to have a heart to heart about. Y’all, I’m not joking… these were legit questions that came up OFTEN.:
Is breakfast pizza a thing? Of COURSE breakfast pizza is a thing.
Does anyone make breakfast pizza?? YES. We make breakfast pizza. You’re literally staring at it. 😉
Can you eat pizza as breakfast? YES. And honestly… you probably should.
Is cold pizza for breakfast a thing? Oh darling. If you haven’t had cold pizza for breakfast… no words. NO words.
Okay. Moving on like adults. Let’s make this darn breakfast pizza.
Key Ingredients for the Breakfast Pizza Recipe
Simple ingredients of crescent rolls, eggs, sausage, and cheese make this breakfast pizza recipe easy and delicious!
Crescent Rolls: I use Pillsbury crescent rolls instead of a pizza dough (although you certainly could!) to keep the crust easy, buttery, and so easy to roll out on a baking sheet. Crescent rolls are a total lifesaver when you need something that feels homemade but doesn’t require you to actually make dough from scratch.
Ground pork sausage: Sausage gravy isn’t really sausage gravy without ground sausage…right? Try using bacon instead, for a fun twist.
The best eggs: This pizza is topped with LOTS of scrambled eggs full of protein—great for a hearty breakfast.
Cheese: I prefer cheddar cheese but feel free to try mozzarella cheese or even skip the cheese if you are watching your saturated fat.
Optional: Pump up the nutrition by adding bell pepper, spinach, mushrooms, or other veggies you like.
Recipe Steps:
The crust for this sausage breakfast pizza couldn’t be easier. Simply roll out a tube of crescent rolls and gently press it into a cookie sheet.
Fry up a batch of ground sausage, put that sausage on the crescent roll crust.
Use the drippings, some cream, and some flour to create a sausage gravy that will act as the sauce for our breakfast “pizza”.
Just pour that sausage gravy goodness over the sausage and crescent roll crust. Add some good sprinkles of black pepper for good measure. Yum!
Scramble up some eggs to put on the pizza. Honestly, I used the same pan as the gravy and sausage to keep it easy.
Lastly, pile the whole thing high with shredded cheese and bake it baby, bake it!
I throw sliced green onions on top of the pizza when it comes out of the oven. Sometimes chopped parsley, if I don’t have the onions. Whatever I can find that adds a bit of green freshness.
Tips for success:
Did you know that because of the flour and processing ingredients used to keep shredded cheese fresh in the package, it doesn’t have the same “meltiness” as cheese you shred yourself? Totally true. When possible, shred your own!
If you find the crust is too thick, try using only 1 tube of crescent roll dough. Take into account you will most likely need to reduce the baking time.
While I prefer using ground sausage, using your favorite link sausage and cutting into smaller pieces works too.
This isn’t going to be nutritious, per say. So don’t fight it. Serve it up with some fruit, pile as many veggies as you dare, and call it day …. a breakfast served is a win on its own!
Do You Pre-bake The Crescent Roll Dough?
We prebake the crescent roll dough for our breakfast pizza to make sure the crescent roll crust gets nice and firm before we pile on all the yummy toppings. Since things like sausage gravy, scrambled eggs, and cheddar cheese can be pretty moist, prebaking helps keep the crust from getting soggy and floppy. It gives the dough a head start, so it turns out flaky and golden brown instead of mushy. Plus, it means when you bake the pizza the second time, the toppings cook perfectly without worrying about an undercooked or soggy crust.
Now that you know how to make the perfect crust, let’s talk about how to store and make this recipe ahead.
How to Store/Make Ahead
Making ahead: I don’t recommend making this pizza too far in advance because the crust can get soggy and it won’t taste as good. Instead, I like to have the eggs beaten, the sausage gravy ready (sometimes I thin it with a little milk if it’s too thick), and the veggies and cheese prepped. Then I just roll out the crust, cook the scrambled eggs, assemble everything, and bake. It’s ready in about 20 minutes!
Storing: Store leftovers in the fridge for up to 3 days. However, leftovers aren’t tasty when reheated in the microwave because that yummy crust just stays soggy. Instead, reheat leftovers in the oven or an air-fryer to maintain the crispy crust. Better yet…eat it all while fresh :).
Freezing: After baking, let the pizza cool completely. Then, wrap it tightly in plastic wrap or aluminum foil, or pop it into an airtight container to keep it fresh and prevent freezer burn. You can freeze the whole pizza or slice it into individual portions for easy grab-and-go meals.When you’re ready to enjoy, thaw the pizza in the fridge overnight, then warm it up in the oven or air fryer until it’s heated through and the crust is nice and flaky again. If you’re in a hurry, you can reheat slices straight from the freezer—just add a few extra minutes to the baking time.
This Crescent Roll Breakfast pizza is easy and fast to make and tastes amazing! Like our Breakfast Corn dogs, this is an easy breakfast for Christmas morning, weekend breakfasts, or for busy mornings. Serve it up with orange juice and hash browns for the ultimate brunch.
Crescent Roll Breakfast Pizza
4.32 from 25 votes
Just like your favorite biscuits and gravy but in pizza form…and with eggs!
Roll the crescent rolls on to a cookie sheet. Pre-bake for 10 minutes.
In skillet on med-high, brown sausage breaking it into small pieces. Once browned, use a slotted spoon to remove from pan and put on the crescent roll crust.
Mix 1 tablespoon flour and 2/3 cup of milk together with 1 teaspoon pepper.
While whisking with a fork, slowly pour the milk mixture into the sausage drippings. Bring to a gentle boil until thick—add additional milk if it is too thick.
Drizzle the gravy over the sausage and crescent roll crust.
Whisk the 8 eggs in a small bowl and scramble in a skillet on med-high heat. Add to the pizza, when done.
Spread the cheese on top.
Bake for an additional 15 minutes or until the crust is golden brown on the bottom.
When the breakfast pizza is finished, top with fresh sliced green onions, fresh pepper, and sea salt.
