I made a Copycat Caseys Breakfast Pizza that convinced my skeptical friend it came from the gas station, so keep scrolling if you want to see why I’m bragging.

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I’m obsessed with this Copycat Caseys Breakfast Pizza, the combo of greasy sausage, melty shredded cheddar cheese and runny eggs hits like a morning cheat code. I love the way the crust soaks up grease but still stays bouncy.

Breakfast Pizza Recipe? Yeah, that one.

It’s loud, salty, stupidly satisfying. But it’s not delicate.

I eat it with my hands, sometimes at noon, sometimes with coffee that shouldn’t match. And the cheese strings are the best part.

No fuss, no pretending. Just honest, greasy, glorious pizza that makes me want another slice immediately.

Worth every messy, greedy, unapologetic bite daily.

Ingredients

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Pizza dough — chewy base that soaks up all the toppings.
Plus melted butter — gives the crust a buttery crisp edge.
Garlic powder — quick punch of savory, not overpowering.
Breakfast sausage — juicy, salty protein that makes it feel hearty.
Flour — thickens the sausage gravy so it’s not runny.
Milk — creamy backbone for the sausage gravy, smooths everything out.
Black pepper — little heat and earthiness, add more if you like.
Salt — rounds flavors, don’t skip it entirely.
Eggs — custardy pockets of richness, breakfast vibe locked in.
Plus a splash of milk for eggs — keeps them tender.
Cheddar cheese — sharp, melty punch that’s the cheesy star.
Mozzarella — stretchy texture and mellow balance to the cheddar.
Parmesan — salty umami finish, a little goes a long way.
Chives or green onions — fresh brightness and mild onion snap.

Ingredient Quantities

1 pound store bought or homemade pizza dough, room temperature

2 tablespoons unsalted butter, melted

1 teaspoon garlic powder

8 ounces bulk breakfast sausage

2 tablespoons all purpose flour

1 1/2 cups whole milk

1/4 teaspoon ground black pepper, more to taste

1/2 teaspoon salt, divided

6 large eggs

2 tablespoons milk or cream for the eggs

1 1/2 to 2 cups shredded cheddar cheese (sharp works best)

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Optional: 2 tablespoons chopped fresh chives or green onions for garnish

How to Make this

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1. Preheat oven to 475 F and place a pizza stone or inverted baking sheet in the oven while it heats so the crust gets crispy, and lightly flour a surface for the dough.

2. Stretch or roll the 1 pound pizza dough into a roughly 12 inch circle, place on parchment, brush edges with the melted butter mixed with 1 teaspoon garlic powder and a pinch of the 1/2 teaspoon salt. Dock the dough with a fork a few times.

3. Slide the dough on the parchment onto the hot stone or sheet and parbake for 6 to 8 minutes until it just starts to color but is not fully done. Remove from oven.

4. Meanwhile brown the 8 ounces bulk breakfast sausage in a skillet over medium heat, breaking it into small pieces, cook until no pink remains. Transfer sausage to a plate leaving a couple tablespoons of fat in the pan.

5. In that same skillet whisk in 2 tablespoons flour into the fat, cook 30 seconds, then slowly whisk in 1 1/2 cups whole milk until smooth. Simmer gently until thickened, about 2 to 3 minutes. Stir in 1/4 teaspoon black pepper and the remaining salt to taste. Remove from heat.

6. Spread the sausage gravy over the parbaked crust leaving the buttered edges exposed. Evenly scatter the cooked sausage pieces on top of the gravy.

7. In a bowl whisk 6 large eggs with 2 tablespoons milk or cream and a pinch of salt, then scramble them in a nonstick skillet over medium low heat until mostly set but still soft and slightly custardy. Remove from heat early because they’ll finish cooking in the oven.

8. Evenly distribute the scrambled eggs over the sausage and gravy, then top with 1 1/2 to 2 cups shredded sharp cheddar, 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan.

9. Bake the pizza at 475 F for 6 to 10 minutes, or until the cheese is melted, bubbly and the edges are golden brown. Let rest 2 to 3 minutes so the gravy firms up a bit.

10. Slice and garnish with chopped fresh chives or green onions if desired. Serve hot and try not to burn your mouth.

Equipment Needed

1. Oven (set to 475 F) with a pizza stone or inverted baking sheet inside
2. Parchment paper
3. Rolling pin or your hands to stretch the dough
4. Pastry brush (for the butter) and a fork (for docking)
5. Large oven-safe skillet or a cast-iron pan for browning sausage and baking if you prefer
6. Nonstick skillet for scrambling the eggs
7. Mixing bowls (one for eggs, one for whisking milk into flour) and a whisk
8. Wooden spoon or heatproof spatula for breaking up sausage and stirring gravy
9. Box grater or pre-shredded cheese and a pizza cutter or sharp knife for slicing

FAQ

Q: Can I make the sausage ahead of time? A: Yeah, you can cook the breakfast sausage a day ahead and store it in the fridge. Reheat it in a skillet for a few minutes before adding to the pizza so it gets a little crisp again.

Q: What if I don't have whole milk for the white sauce? A: You can use 2% or even a mix of milk and a splash of cream. If you only have non dairy milk, use an unsweetened one and keep an eye on thickness, you might need to reduce it a bit longer to thicken.

Q: Can I bake this on a pizza stone or do I need a pan? A: A pizza stone works great for a crisp bottom, just preheat it in the oven. If you don't have a stone, a rimmed baking sheet or cast iron skillet is fine and easier to handle.

Q: How do I prevent the eggs from overcooking while the crust bakes? A: Whisk the eggs with milk and fold them into the hot white sauce off heat, or scramble them lightly and add near the end of baking. You want them set but not rubbery, so check them a few minutes before the listed time.

Q: Can I make this vegetarian? A: Sure, swap the sausage for crumbled plant based sausage or roasted veggies like mushrooms and peppers. You might want to add a little extra salt or umami like soy sauce to replace the sausage flavor.

Q: Leftovers safe to eat next day? A: Yes, refrigerate in an airtight container and eat within 2 to 3 days. Reheat in the oven or a skillet to keep the crust from getting soggy, microwaves make it mushy.

Copycat Casey’s Breakfast Pizza Recipe Substitutions and Variations

Pizza dough: you can use a pre-baked flatbread, naan, or even store bought biscuit dough pressed thin; cook time might change a few minutes, but it still gets that crispy base.
Bulk breakfast sausage: swap with crumbled ground turkey or chicken seasoned with 1 tsp sage and 1/2 tsp fennel for similar flavor and less fat.
Whole milk (for the gravy): use 2% milk or half-and-half for a richer gravy, or unsweetened almond milk if you want it lighter; if using plant milk add 1 tsp melted butter for mouthfeel.
Cheddar/mixed cheeses: swap sharp cheddar with Colby Jack or Monterey Jack for milder melt, or use a 50/50 mix of provolone and mozzarella for extra stretch while keeping good flavor.

Pro Tips

1. Parbake the crust on parchment like it says, but keep an eye on it; if it starts to brown too fast, slide a sheet of foil loosely over the edges so the center can finish without burning the rim.
2. Drain most of the sausage fat before making the gravy but leave about a tablespoon or two for the roux, it gives flavor; too much fat will make the gravy greasy and the crust soggy.
3. Cook the eggs low and stop when theyre still a touch underdone, they’ll finish in the oven and stay custardy instead of turning rubbery.
4. Use a mix of sharp cheddar and a little mozzarella for stretch, and sprinkle the Parmesan last so it browns nicely; let the pizza rest 2 to 3 minutes so the gravy firms up, otherwise it’ll slide when you cut it.

Copycat Casey's Breakfast Pizza Recipe

Recipe by Francis Mead

0.0 from 0 votes

I made a Copycat Caseys Breakfast Pizza that convinced my skeptical friend it came from the gas station, so keep scrolling if you want to see why I'm bragging.

Servings

servings

Calories

627

kcal

Equipment: 1. Oven (set to 475 F) with a pizza stone or inverted baking sheet inside
2. Parchment paper
3. Rolling pin or your hands to stretch the dough
4. Pastry brush (for the butter) and a fork (for docking)
5. Large oven-safe skillet or a cast-iron pan for browning sausage and baking if you prefer
6. Nonstick skillet for scrambling the eggs
7. Mixing bowls (one for eggs, one for whisking milk into flour) and a whisk
8. Wooden spoon or heatproof spatula for breaking up sausage and stirring gravy
9. Box grater or pre-shredded cheese and a pizza cutter or sharp knife for slicing

Ingredients

1 pound store bought or homemade pizza dough, room temperature
2 tablespoons unsalted butter, melted
1 teaspoon garlic powder
8 ounces bulk breakfast sausage
2 tablespoons all purpose flour
1 1/2 cups whole milk
1/4 teaspoon ground black pepper, more to taste
1/2 teaspoon salt, divided
6 large eggs
2 tablespoons milk or cream for the eggs
1 1/2 to 2 cups shredded cheddar cheese (sharp works best)
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Optional: 2 tablespoons chopped fresh chives or green onions for garnish

Directions

Preheat oven to 475 F and place a pizza stone or inverted baking sheet in the oven while it heats so the crust gets crispy, and lightly flour a surface for the dough.
Stretch or roll the 1 pound pizza dough into a roughly 12 inch circle, place on parchment, brush edges with the melted butter mixed with 1 teaspoon garlic powder and a pinch of the 1/2 teaspoon salt. Dock the dough with a fork a few times.
Slide the dough on the parchment onto the hot stone or sheet and parbake for 6 to 8 minutes until it just starts to color but is not fully done. Remove from oven.
Meanwhile brown the 8 ounces bulk breakfast sausage in a skillet over medium heat, breaking it into small pieces, cook until no pink remains. Transfer sausage to a plate leaving a couple tablespoons of fat in the pan.
In that same skillet whisk in 2 tablespoons flour into the fat, cook 30 seconds, then slowly whisk in 1 1/2 cups whole milk until smooth. Simmer gently until thickened, about 2 to 3 minutes. Stir in 1/4 teaspoon black pepper and the remaining salt to taste. Remove from heat.
Spread the sausage gravy over the parbaked crust leaving the buttered edges exposed. Evenly scatter the cooked sausage pieces on top of the gravy.
In a bowl whisk 6 large eggs with 2 tablespoons milk or cream and a pinch of salt, then scramble them in a nonstick skillet over medium low heat until mostly set but still soft and slightly custardy. Remove from heat early because they'll finish cooking in the oven.
Evenly distribute the scrambled eggs over the sausage and gravy, then top with 1 1/2 to 2 cups shredded sharp cheddar, 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan.
Bake the pizza at 475 F for 6 to 10 minutes, or until the cheese is melted, bubbly and the edges are golden brown. Let rest 2 to 3 minutes so the gravy firms up a bit.
Slice and garnish with chopped fresh chives or green onions if desired. Serve hot and try not to burn your mouth.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.