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Sausage & Egg Breakfast Pizza Recipe

Sausage & Egg Breakfast Pizza Recipe

“I made up this recipe after trying something similar at a restaurant. My husband thinks my version is better, and he often requests it for a filling breakfast or supper.” Julie Tucker - Columbus, Nebraska
TOTAL TIME: Prep: 30 min. Bake: 5 min. YIELD:8 servings


  • 2 packages (8 ounces each) refrigerated crescent rolls
  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 1/3 cup chopped onion
  • 1 small green pepper, chopped
  • 1 envelope country gravy mix
  • 6 eggs
  • 2 tablespoons milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1-1/4 cups sliced fresh mushrooms
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup (4 ounces) shredded pepper Jack cheese


  • 1. Separate crescent dough into 16 triangles and place on a greased 14-in. round pizza pan with points toward the center. Press onto the bottom and up the sides of pan to form a crust; seal seams. Bake at 375° for 11-13 minutes or until golden brown.
  • 2. Meanwhile, in a large skillet, cook the sausage, onion and green pepper over medium heat until sausage is no longer pink; drain. Prepare gravy according to package directions. Stir into sausage mixture; set aside.
  • 3. In a small bowl, whisk the eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set. Spread gravy mixture over crust. Top with eggs, mushrooms and cheeses. Bake 5-10 minutes longer or until eggs are set and cheese is melted. Cut into wedges. Yield: 8 servings.

Nutritional Facts

1 slice: 615 calories, 44g fat (17g saturated fat), 228mg cholesterol, 1458mg sodium, 31g carbohydrate (6g sugars, 0 fiber), 23g protein.

Reviews for Sausage & Egg Breakfast Pizza

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gr8ideas User ID: 4393232 271383
Reviewed Aug. 5, 2017

"I've made this recipe several times, using packaged crescent rolls or biscuits. Lots of variations, depending on what's in your fridge. It's always excellent! But do NOT try it with packaged pizza dough. Ick. Tough crust and hard to cut. Fluffy crust is better!"

lmmanda User ID: 1101093 147415
Reviewed Jul. 8, 2014

"We really enjoyed this. I omitted the mushrooms since my husband doesn't care for them and used turkey sausage instead if pork."

Julianneg User ID: 2031945 167849
Reviewed Feb. 9, 2014

"Fixed this for a group at our retreat center and they all wanted the recipe. So good! I subbed diced ham and turkey for the sausage to bring down the fat and sodium. Also sautéed the veggies and meat the night before, added the gravy, and just heated that up in a saucepan the next morning."

jcjennie User ID: 3541733 162121
Reviewed Jan. 3, 2012

"I made this for Christmas brunch & it was wonderful. I did substitute Schwan's pizza dough & baked it about 9 minutes before putting the toppings on. It reheated great the next day for leftovers!"

Tumbleweeds User ID: 594905 66953
Reviewed Sep. 15, 2011

"Wow! Look at the sodium content. More than a day's worth."

momio User ID: 2526647 94611
Reviewed Jul. 27, 2011

"We loved this recipe!! I made it just like the recipe and it was a big hit!"

Tabby04 User ID: 5515271 162119
Reviewed May. 10, 2011

"My family & friends always compliment me when I make this for them. Very delicious!"

scotchgranny User ID: 2614253 162118
Reviewed Mar. 12, 2011

"I used cheddar , swiss & mozarella cheese. It was a big hit. I'm making it again , but this time I'm using Italian sausage, green & sweet red peppers. I used prebaked pizza crust, also."

nesting in Illinois User ID: 472204 162311
Reviewed Nov. 6, 2010

"AWESOME. That's almost all you have to say.

My family loves it and I have passed the recipe many times"

grannytwoshoes User ID: 2556100 167848
Reviewed Aug. 25, 2010

"I would make this again but a smaller version --- with gravy and all, it was too generous for 2 ! ! !"

mklail User ID: 1784338 167846
Reviewed Aug. 22, 2010

"This was absolutely delicious and SO easy to make! It's going in the permanent recipe file!"

valanddansmith User ID: 988113 116845
Reviewed Mar. 9, 2010

"I would definitely make this again - we loved it!!! I left off the mushrooms and used all sharp cheddar cheese. . . Loved the country gravy on it!!"

jacobean User ID: 4103777 147413
Reviewed Jun. 23, 2009

"I took this to my son's 5th grade graduation breakfast and it received rave reviews. Teachers as well as students wanted the recipe."

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