It’s been a while since I’ve made a breakfast pizza for my family, and they started requesting my spin on biscuits and gravy fused with pizza inspirations.
Ingredients:
2 cups gluten free Bisquick
2/3 cups milk
1/3 cup melted butter
3 large eggs
8 ounces breakfast sausage
1/6 cup butter
2 tablespoons gluten free flour
1 cup milk
8 large eggs
1 cup shredded colby jack cheese
Salt and pepper to taste
Preheat your oven to 400 degrees. Mix the milk, melted butter, and 3 large eggs in a bowl.
Stir in the gluten free Bisquick until well combine.
Blind bake the biscuit crust for 5-6 minutes.
Brown the sausage over medium high heat, then drain the excess fat.
Stir in butter until melted, then quickly stir in the flour to make a roux. Add salt and pepper to taste. Stir in 1 cup of milk until thickened like a bechamel sauce.
Pour the sausage gravy/ sauce over the blind baked biscuit crust. Sprinkle on some cheese. Then, scramble the rest of your eggs over high heat until almost cooked. Season the eggs with salt and pepper to taste. Add some cheese to the scrambled eggs before they no longer look wet.
Pour the scrambled eggs on top of the “sauce,” then top with the rest of your shredded cheese.
Bake the breakfast pizza for 10 minutes.
Allow it to cool for a few minutes before slicing into wedges. Serve with fruit, juice, tea, and/ or coffee, and enjoy!
