Vegan Sausage, Egg, and Cheese Breakfast Pizza

Vegan breakfast pizza served with a cup of coffee

Recently, my kids asked if I could veganize a breakfast their Grammy used to make them before we went vegan. Honestly, I had never eaten my mother in law’s breakfast pizza, so I had no idea what was on it. The kids claim it was sausage, egg, and cheese. I decided I wanted to add sausage gravy, veggie filled scramble, and cheese. We are going to give this recipe all of its points for taste, certainly not looks. It’s what’s inside that matters right…or how it taste more than how it looks? I mean I am all about drooling over beautiful food pics, don’t get me wrong. But with this one, I just want to cram this whole pizza in my mouth as fast as I can, so there is really no time to gaze upon it anyway. Feel free to add any veggies you like, add no veggies at all, double the fun with some vegan bacon crumbled on top, or use whatever vegan cheese you have on hand, or prefer. Its that easy! And thanks again Grammy for the inspiration! The kids are super fans of your breakfast pizza!


  • 2 cans crescent roll dough (make sure the ingredients are vegan)

  • 1 package vegan sausage (we used Lightlife brand)

  • 1/3 bottle Just Egg or 1/2 batch tofu scramble

  • 1/3 cups flour

  • 3 cups unsweetened plant based milk (we used almond)

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • Optional add ins: diced onion, peppers, mushrooms, tomatoes

  • 1-2 cups vegan cheddar shreds (we prefer Follow Your Heart)



Preheat oven to 350 degrees

  1. Carefully roll out both tubes of crescent dough flat onto a parchment lined cookie sheet. Use your hands to press the seams together so that you have one giant rectangle of dough. Bake for about 10 minutes, or until the dough begins to brown and seems mostly cooked through. Remove from over and set aside.

  2. In a large skillet over medium heat, crumble and cook the sausage until cooked through. Lower the heat to med/low. Sprinkle the flour over the sausage and let it cook for about a minute. Whisk in the milk, salt, and pepper. Cook until the gravy has thickened, making sure to stir several times as it thickens. Remove from the heat.

  3. If you want veggies on your pizza, finely dice them, and add them to a large skillet over medium heat with a few teaspoons of vegan butter. Cook the veggies until they have softened. If using Just Egg, add 2/3 of a bottle over the veggies and allow the eggs to cook until done. If using tofu scramble, prepare the tofu according to the recipe, and add it to the veggies. Cook according recipe instructions.

  4. To prepare the pizza, evenly spread the sausage gravy over the baked crescent dough. Add the “egg” mixture over the gravy, and top with cheese. Place the pizza back into the hot oven and cook until the cheese has melted. ( I am not sure what brand of cheese I used with this recipe but it was not Follow Your Heart. It did not melt as well as some other brands we have tired, but still tasted good. My preference for store bought cheese that melts well is still Follow Your Heart)

  5. Slice to serve

If you like this recipe, try these:

Vegan Deluxe Biscuits and Gravy

Easy Tofu Quiche Cups

Tempeh Summer Grit Bowl

Vegan breakfast pizza in a baking pan

vegan sausage breakfast pizza