Preheat your oven to 375?. Lightly grease a sheet pan (mine was 10”x15”).

Remove the pizza crust dough from the can. Unroll it onto your sheet pan and spread it evenly with your hands. Pull it to the edges of your pan and press it to the sides to form the crust.

Take a fork and score (poke holes in) the dough several times to ensure it doesn’t bubble up in the oven.

Bake the pizza crust in the oven for about 8 minutes and then remove it from the oven.

While the crust is baking, you can start on the eggs. In a large bowl, combine the eggs, milk, salt, and pepper. Whisk the eggs until they are broken and combined with the milk.

In a large pan, melt the butter over medium-high heat and then add the whisked egg mixture. Every minute or so, use a spatula or wooden spoon to scrape the bottom of the pan and scramble the eggs. Once the eggs are forming large clumps, turn the heat to low to finish cooking. Continue to scramble the eggs until the liquid is gone. Do not overcook the eggs or they will become rubbery. Remove the eggs from the heat and set them aside.

Start building your pizza with the “sauce” or gravy first. Spread the gravy evenly over the parbaked crust.

Next, add the scrambled eggs in an even layer over the gravy. Then add about ¾ of the shredded cheese over the eggs. Sprinkle the sausage and bacon bits over the eggs and finish off the pizza with the rest of the cheese sprinkled evenly on top.

Bake the pizza in the oven for 10-15 minutes or until the crust is cooked through and the cheese is melted.

Remove the pan from the oven and cut the pizza into 8 slices (cut in half vertically once and horizontally three times).