Loaded Breakfast Pizza with Biscuit Crust

Here is my favorite breakfast pizza recipe, with a simple, fluffy biscuit crust, and a topping with scrambled eggs, cheese, bacon, and whatever breakfast ingredients you have on hand.

This breakfast pizza is my family’s go-to weekend morning meal. I usually make it when we want something special but don’t want to spend all morning cooking. Nothing beats pizza for breakfast, right?

What Kind of Biscuits Should I Use?

For this breakfast pizza, you’ll want to grab those refrigerated biscuits from the grocery store – specifically the Grands variety since they’re bigger and will give you a nice thick crust. The regular-sized biscuits will work too, but you might need to use more of them to cover your pan properly. Both the buttermilk and original flavors work great, so just pick whichever one your family prefers. Make sure to let them come to room temperature for about 10-15 minutes before you start working with them, as this makes them much easier to press and shape into your pizza crust.

Options for Substitutions

This breakfast pizza is pretty forgiving when it comes to swapping ingredients:

• Refrigerated biscuits: If you can’t find Grands biscuits, regular-sized refrigerated biscuits work too – you’ll just need about 3 cans instead of 2. You can also use pizza dough or even crescent roll dough for a different texture.
• Sausage gravy: Store-bought gravy saves time, but homemade works great too. If you don’t have sausage gravy, try using Alfredo sauce or even cream of mushroom soup thinned with a little milk.
• Colby cheese: Feel free to mix it up with cheddar, Monterey Jack, or a Mexican cheese blend. Sharp cheddar gives extra flavor, while mozzarella melts really nicely.
• Bacon pieces: Cooked sausage crumbles, ham chunks, or even leftover breakfast sausage patties chopped up work perfectly here.
• Milk: Heavy cream makes the eggs extra rich, or you can use half-and-half. In a pinch, water works too, though the eggs won’t be quite as creamy.
• Bell peppers and onions: Any veggies you like on pizza work here – try mushrooms, tomatoes, spinach, or jalapeños for some heat.

Watch Out for These Mistakes While Baking

The biggest mistake when making breakfast pizza is not pre-baking the biscuit crust, which leads to a soggy bottom that can’t support all those toppings – bake your flattened biscuits for about 8-10 minutes before adding any toppings.

Another common error is making your scrambled eggs too wet or runny, so cook them until they’re just set but still slightly underdone since they’ll finish cooking in the oven.

Don’t skip seasoning your eggs with salt and pepper, and make sure to let your sausage gravy cool slightly before spreading it on the crust to prevent the biscuits from getting too soggy.

Finally, avoid overloading with toppings – too much cheese or gravy will make your pizza fall apart, so spread everything evenly and don’t go overboard with the bacon and vegetables.

What to Serve With Breakfast Pizza?

This hearty breakfast pizza is pretty filling on its own, but I love serving it with fresh fruit to balance out all that rich, savory goodness. A simple fruit salad with berries, melon, or sliced oranges works perfectly and adds a nice refreshing contrast to the creamy gravy and cheese. Hash browns or breakfast potatoes make a great side if you’re feeding a crowd and want to go all-out with the morning feast. For drinks, fresh orange juice or strong coffee are my go-to choices – the coffee especially helps cut through the richness of the pizza.

Storage Instructions

Store: This breakfast pizza keeps really well in the fridge for up to 3 days when covered tightly with foil or plastic wrap. I actually think it tastes even better the next day when all those flavors have had time to meld together! Just cut it into individual slices before storing to make grabbing a quick breakfast super easy.

Freeze: You can freeze leftover slices wrapped individually in plastic wrap and then placed in a freezer bag for up to 2 months. I love doing this when I make a big batch – it’s like having homemade frozen breakfast pizza ready whenever I need it!

Reheat: Warm up refrigerated slices in the oven at 350°F for about 8-10 minutes, or pop them in the microwave for 30-45 seconds. For frozen slices, let them thaw overnight in the fridge first, then reheat the same way. The biscuit crust gets nice and crispy again in the oven, which is my favorite way to enjoy leftovers.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 130-150 g
• Fat: 160-180 g
• Carbohydrates: 200-220 g

Ingredients

For the biscuit crust:

• 2 cans refrigerated biscuits (8 per can)
• 2 tbsp unsalted butter (melted and cooled to room temperature)

For the savory topping:

• 2 cups sausage gravy
• 1/2 cup bacon bits
• 2 cups shredded Colby cheese (or Colby Jack for extra flavor)
• 1 tsp salt
• 6 large eggs
• 1/2 tsp black pepper (freshly ground for best flavor)
• 1/3 cup milk (I use whole milk for richness)

For serving:

• Chopped onions, as desired (I prefer red onion, finely chopped)
• Chopped bell peppers, to taste

Step 1: Prepare and Par-bake the Biscuit Crust

• 2 cans refrigerated biscuits (8 biscuits per can)
• cooking oil spray

Preheat your oven to 425°F.

Lightly spray a jelly roll baking sheet (for a thick crust) or a half baking sheet (for a thinner crust) with cooking oil.

Open the biscuit cans and arrange the refrigerated biscuits on the prepared baking dish.

Press the biscuits together with your hands to form one large, seamless crust.

Bake in the preheated oven for 5–7 minutes, or until the edges begin to turn very light brown.

I sometimes gently flatten the edges for an even thicker crust.

Step 2: Make the Soft Scrambled Eggs

• 6 large eggs
• 1/3 cup milk
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 tbsp unsalted butter

While the biscuit crust is baking, whisk together the eggs, milk, salt, and ground black pepper in a medium bowl.

In a large skillet over medium heat, melt the butter, then pour in the egg mixture.

Gently scramble the eggs, stirring slowly with a spatula, until they are just set and fluffy.

Be careful not to overcook the eggs; they will cook a bit more in the oven.

Step 3: Assemble the Breakfast Pizza

• par-baked biscuit crust (from Step 1)
• 2 cups sausage gravy
• soft scrambled eggs (from Step 2)
• 2 cups Colby cheese, shredded
• 1/2 cup bacon bits

Remove the par-baked crust from the oven.

Evenly spread the sausage gravy over the hot crust.

Layer the scrambled eggs from Step 2 evenly on top of the gravy.

Sprinkle the shredded Colby cheese across the eggs, then top with bacon bits for extra savory flavor.

Step 4: Bake the Assembled Pizza

Return the assembled pizza to the middle rack of your oven and bake for an additional 6–7 minutes, or until the cheese is melted and bubbly and the crust is golden brown.

I like to keep a close eye during this step to avoid overbaking and keep everything extra soft and gooey.

Step 5: Finish and Serve

• chopped onions, as desired
• chopped bell peppers, to taste

Remove the pizza from the oven.

Slice into pieces and, if desired, top with chopped onions and/or chopped bell peppers for a fresh crunch and flavor.

Serve hot and enjoy your homemade breakfast pizza.