1. Create the Perfect Crust Foundation

Preheat your oven to 375°F and generously grease a round pizza pan or large baking sheet. This temperature is crucial for achieving that golden, flaky crust texture.

Unroll both packages of crescent dough and arrange the triangles in a circle on your prepared pan. Overlap the pieces slightly and press all the seams together firmly to create one continuous crust. This step is critical – any gaps will cause toppings to leak through.

Pre-bake the crust for 11-13 minutes until it’s golden brown and cooked through. This is the most important step for preventing a soggy disaster later.

Pro tip: The crust should look completely done at this stage. If it’s pale, give it another 2-3 minutes.

2. Prepare the Gravy Base

While your crust bakes, prepare the country gravy according to package directions. Typically this means whisking the mix with water or milk until completely smooth and thickened.

Once the gravy reaches the proper consistency, stir in your cooked sausage crumbles and set aside to cool slightly. The gravy should be thick enough to spread but not so thick it won’t spread smoothly.

Important: Let the gravy cool for a few minutes so it doesn’t cook the eggs when you layer them.

3. Master the Perfect Scrambled Eggs

In a large bowl, whisk together eggs, milk, salt, and pepper until well combined. The milk creates extra fluffiness and creaminess.

Melt butter in a large skillet over medium-low heat. Pour in the egg mixture and scramble gently, stirring frequently with a spatula. Cook until the eggs are almost set but still slightly creamy and wet-looking.

Critical point: Slightly undercook the eggs. They’ll finish cooking in the oven, and overcooking them now will result in rubbery eggs later.

4. Assembly Like a Pro

Once your pre-baked crust is golden and ready, work quickly while everything is still warm:

1. Spread the sausage gravy evenly over the entire crust surface, leaving just a small border around the edges
2. Distribute the slightly underdone scrambled eggs evenly over the gravy layer
3. Sprinkle both cheeses evenly across the top – don’t be shy with the cheese!

Assembly tip: Work efficiently but don’t rush. Even distribution of toppings ensures every slice is perfect.

5. The Final Bake

Return the assembled pizza to the oven for 5-10 minutes, watching carefully. You’re looking for:

• Cheese that’s completely melted and bubbly
• Eggs that are fully set and no longer wet
• Crust edges that remain golden without getting too dark

6. Rest and Serve

Let the pizza rest for 3-5 minutes before cutting. This allows the toppings to set up and prevents everything from sliding around when you slice it.

Cut into wedges like traditional pizza and serve immediately while the cheese is still gooey and everything is warm.