Perfect for a holiday morning, or weekend brunch we made this Country Sausage Gravy Breakfast Pizza when we had out of town family staying over and it was a big hit. Everyone said this is pretty spectacular!
We tried coming up something different for breakfast since we were leaving most days and eating out the rest of the day. So we wanted a hearty filling breakfast that would come together pretty quick and not have to stand over the stove like a short order cook making eggs all different ways. This Country Sausage Gravy Breakfast Pizza fit the bill perfectly.
Evidently, they don’t have country gravy in upstate New York. The first time our guests came here we found out the boyfriend had never had country gravy, not only never had it, never even heard of it before! So this made it even more fun, you know they’re going to love it, like taking a kid to an amusement park for the first time and watching their face light up with joy!
Sometimes the simplest things are the best. So with that in mind, I’m going to try and explain how to make it for everyone who’s maybe never had it, or heard of Country Sausage Gravy. I know gravy can be intimidating but once you make it a few times, you get the feel for how it’s supposed to be, then you don’t need to measure anything. You just sort of eyeball it and you know it’s right, no need to be scared of the gravy anymore!
- This comes together pretty quick, I just used two skillets, one to toast up frozen hashbrowns in about two tablespoons canola or peanut oil, while the sausage is cooking in the other skillet and the crescent rolls are baking.
- With a slotted spoon, remove the sausage leaving about 3 tablespoons of drippings in the bottom, you should have pretty equal amounts of oil to flour to make the gravy and have the milk ready to slowly pour right next to you. This is the basics for making a roux. If your a little short on the drippings, just add a tablespoon of butter. Depending on the brand of sausage, is how much drippings you get, I like Tennessee Pride, but some brands don’t have enough fat, you can also use bacon drippings if you save yours.
- When the hashbrowns are toasted, you wipe that skillet out with a paper towel and add a little butter to scramble up the eggs. Make sure you add salt and pepper to eggs and a little milk, whisk them up good toss them in the skillet and let them cook on the bottom, then break apart till all the runny parts are cooked and remove from heat.
- Now if you wanted to you could also add bell peppers, onions, spinach or tomatoes to make yours more of a Supreme Country Sausage Gravy Breakfast Pizza.
If you LOVE this Country Sausage Gravy Breakfast Pizza recipe, try these:
- Loaded Denver Omelet Muffins
- Easy Blueberry French Toast Casserole with Streusel Topping
- Breakfast Quesadillas
- Apple Pie Croissant French Toast
- Peach Fritters with Honey Cinnamon Glaze
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