Why You’ll Love This Recipe

School Breakfast Pizza is a nostalgic, savory breakfast favorite featuring a soft crust, creamy gravy or sauce base, crumbled sausage, and melted cheese. It’s easy to make at home, crowd-pleasing, and perfect for feeding a hungry group in the morning—or for breakfast-for-dinner nights!

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

refrigerated pizza dough or crescent roll dough
breakfast sausage (crumbled and cooked)
eggs (scrambled or used for sauce base)
milk (for gravy or eggs)
shredded mozzarella cheese
shredded cheddar cheese
salt
black pepper
optional: sausage gravy, garlic powder, or crushed red pepper

directions

Preheat oven to 375°F (190°C). Lightly grease a baking sheet or pizza pan.

Roll out the pizza dough to fit your pan. Press and shape to the edges.

Optional: Pre-bake crust for 5 minutes to avoid sogginess.

Cook and crumble sausage in a skillet until browned. Drain excess grease.

Prepare scrambled eggs or sausage gravy, depending on your preference: – For eggs: whisk eggs with milk, season with salt and pepper, and scramble lightly (they’ll finish cooking in the oven).
– For gravy: prepare a quick sausage gravy using sausage drippings, flour, and milk.

Spread scrambled eggs or gravy over the pizza crust.

Top with cooked sausage and a generous layer of mozzarella and cheddar cheese.

Bake for 12–15 minutes or until the cheese is melted and bubbly and crust is golden.

Slice and serve warm.

Servings and timing

This recipe yields 6–8 slices.
Preparation time: 10 minutes
Cooking time: 15–20 minutes
Total time: 25–30 minutes

Variations

Use bacon or ham instead of sausage.
Add sautéed onions, peppers, or spinach for extra veggies.
Top with a drizzle of hot sauce or ranch after baking.
Use a cheese sauce base instead of gravy or eggs.
Make with a biscuit or crescent dough base for a flakier crust.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a toaster oven or oven at 350°F (175°C) until warm and crisp.
Freeze slices wrapped in foil for up to 2 months—reheat from frozen.

FAQs

Can I make this ahead of time?
Yes! Assemble and refrigerate overnight, then bake in the morning.

Is this like the school cafeteria pizza?
Yes—soft crust, sausage, and melty cheese just like you remember!

Can I use premade gravy?
Absolutely. Canned or packet gravy works in a pinch.

Do I need to cook the eggs fully before baking?
Partially scramble them—they’ll finish baking in the oven.

Can I make this vegetarian?
Yes, skip the meat or use plant-based sausage and load with veggies.

Conclusion

School Breakfast Pizza brings back all the cafeteria nostalgia with a delicious, homemade twist. Whether you use eggs or gravy as your base, this cheesy, sausage-topped favorite is a hearty way to start the day—and it’s just as fun and tasty as you remember.