This school breakfast pizza serves a crowd and gets help from the microwave to streamline its assembly of crescent crust, sausage gravy, eggs and cheese.
My copycat recipe of school cafeteria pizza is incredibly popular. So I decided to create a breakfast version. School Breakfast Pizza is great for serving a crowd. Especially kids. This isn’t a copycat version of Casey’s breakfast pizza or any others that you can purchase already prepared. I’m of the opinion that homemade (if you have time) is superior to store-bought.
Also, the leftovers reheat in the air fryer incredibly well. I’m really picky about my leftovers. This pizza can be a make ahead breakfast for busy school mornings.
Why this recipe works
I really wanted to streamline the process for assembling this pizza. I know you’ll be happy with what I came up with! The crust par bakes (partially bakes) while you are preparing the other ingredients. The eggs are softly scrambled in the microwave to prevent them from getting rubbery or overdone when the pizza bakes in the oven.
Then the eggs are stirred in with the homemade sausage gravy. This delicious pizza topping can then be spread easily in one step onto the crescent roll crust. Instead of making two separate layers of sausage gravy and then eggs. My method is less fussy than other recipes I found.
The gravy acts as a pizza sauce. Meaning the crust stays tender in the middle. Even when it’s reheated in the air fryer and the outer crust gets crispy. This pizza really checks all the boxes for flavors and texture perfection.
Ingredients for school breakfast pizza recipe
- Crescent Rolls – I use two cans of original Pillsbury Crescents. This is enough dough to line a half sheet pan, which is 18 x 13 inches.
- Sausage – I prefer using Bob Evans brand original roll sausage, but feel free to use your own favorite brand or substitute with a turkey sausage instead of pork. You could even use veggie sausage instead. Although you might need to add a little more fat to the skillet to make the gravy, like butter, vegetable oil or olive oil.
- Eggs – I found that five large eggs was just right amount of egg to sausage gravy ratio for topping.
- Butter – Helps to keep the eggs from sticking when scrambling in the microwave.
- Flour – I use all-purpose to help make the sausage gravy. You could use whole wheat flour instead. I prefer to make a simple roux from fat and flour instead of using an envelope of country gravy mix.
- Milk – Mixes with the roux to help form the gravy. I prefer using whole milk for its creamy texture. But you could easily use part skim milk or nonfat milk if that’s what you have on-hand in your refrigerator.
- Sour Cream – I really like the flavor and texture that sour cream adds to the sausage gravy.
- Mozzarella Cheese – I used pre-shredded, low moisture part skim mozzarella cheese to top my pizza and love the results. You could substitute mozzarella cheese with cheddar cheese or a pizza cheese mix instead.
- Garlic Powder – Gives more flavor to the sausage gravy.
- Cayenne Pepper – Optional, but I like the little kick of spice it adds to the pizza.
- Chives – I like the fresh, oniony flavor chives add to the eggs. But these are optional as well.
- Salt and Pepper
Instructions for making school breakfast pizza
Line a sheet pan with parchment paper or a silicone baking mat to help prevent sticking. Unroll both cans of crescents into an even layer and lightly pinch together the seams. Bake it at 375 degrees F for 8 minutes.
While crust is baking, cook the sausage in a skillet until it’s no longer pink and you have sausage crumbles. Add the seasonings and mix well. Add the flour and cook for about one minute.
Stir in the sour cream and milk. Cook for a few minutes until it is bubbling and starting to thicken. Remove from heat.
Meanwhile, melt butter into a microwave safe dish. Add the eggs and chives. Whisk. Microwave for 45 seconds and stir to combine. Repeat the process. Stir the egg mixture into the sausage gravy. Top the pizza with it. Sprinkle the mozzarella cheese evenly over the top.
Bake at 400 degrees F for an additional 12-14 minutes or until crust and cheese are starting to brown.
Are breakfast pizzas healthy?
As part of a balanced diet, the answer is yes. It’s certainly healthier than a store-bought or school cafeteria version of this pizza. Those have all sorts of preservatives and fillers added. My ingredient list is very simple.
If cut into 16 pieces and each piece is served alongside some fresh fruit and yogurt, then this pizza can be considered moderately healthy.
Already baked school breakfast pizza stores very well. Keep it in an airtight container in your refrigerator for up to 3 days. Reheat pizza squares in the air fryer at 375 degrees F for about 6 – 8 minutes. I haven’t tried storing this pizza in my freezer yet. If you do, please let me know your experience in the comments.
You could add additional toppings to this pizza, like cooked bacon or chopped bell peppers.
If you prefer, you are welcome to make your own homemade pizza crust. Here’s a recipe for pizza dough that would work well. Plus a recipe for whole grain crust.
I personally like setting this pizza out with a variety of fresh fruit and yogurt drinks like these.
- Half sheet pan for baking the pizza
- Silpat silicone baking mats to help prevent sticking
- I use a sharp paring knife for cutting the pizza into rectangle shapes
- Small serving spatula
More breakfast recipes
- Breakfast Potatoes
- Air Fryer Breakfast Sausage
- Breakfast Egg Muffins
- Sheet Pan Pancakes
- Egg in a Hole
School Breakfast Pizza
- 2 cans Pillsbury Original Crescents
- 16 oz Bob Evans Pork Sausage
- 3 tbsp Flour
- 3/4 cup Whole Milk
- 1/4 cup Sour Cream
- 1/2 tsp Garlic Powder
- 1/2 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Cayenne Pepper
- 5 large Eggs
- 1 tbsp Chives finely chopped
- 2 tbsp Butter
- 8 oz Mozzarella Cheese shredded
- Preheat oven to 375 degrees F.
- Line a sheet pan with parchment paper or a silicone baking mat to help prevent sticking. Unroll both cans of crescents into an even layer on a half sheet pan (13 x 18 inches) and lightly pinch together the seams. Then poke the crust with a fork every few inches to help keep it flat as it bakes.
- Bake the crust for 8 minutes. Keep the oven on. Remove the crust from the oven and set aside.
- In a large, nonstick sauté pan cook the sausage until it is no longer pink and it crumbles easily. Stir in the garlic powder, salt, pepper and cayenne. Add the flour and cook for one minute, stirring often.
- Add the milk and sour cream and cook, stirring often until the mixture is bubbly and a gravy has formed. Remove the pan from the heat.
- Meanwhile, melt the butter in a microwave safe dish (or glass measuring cup).
- Then add the eggs to the same dish or cup with the melted butter and whisk until well beaten. Stir in the chives, if using.
- Microwave the eggs for 45 seconds on high power. Then use a non-stick spatula to stir them. Repeat this process one or two more times until you have softly scrambled eggs. A little uncooked egg left in the mixture is OK. It will continue to cook when the pizza bakes.
- Mix the scrambled eggs into the pan with the gravy. Spread the egg and gravy mixture evenly over the par baked pizza crust.
- Top the pizza with the mozzarella cheese.
- Bake the pizza at 375 degrees F for 12-14 minutes, or until the crust and cheese are starting to lightly brown.
- Slice into rectangles and serve warm.
Foodtastic Mom is a participant in the Amazon Services LLC Associates Program (Amazon Associate), an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Any highlighted, clickable Amazon link you see is an affiliate link that I may earn advertising fees on when you click to purchase.
Thank you so much for being a faithful reader and supporter of Foodtastic Mom. Be sure to PIN to Pinterest and print this recipe! Also like and tag ‘Foodtastic Mom’ on Facebook and Instagram if you make this recipe!