Slice and serve warm for a hearty breakfast treat!

Preheat the oven to 425°F (220°C). Lightly coat a large 10″x15″ baking sheet with nonstick spray to prep it for baking

Spread the refrigerated pizza crust across the baking sheet, stretching it to cover the edges. Brush the top with olive oil. Poke the crust all over with a fork to prevent it from puffing up too much.

Bake the crust for 7 minutes on the middle rack until just beginning to lightly brown.

While that’s going, whisk the eggs, salt, pepper, and milk together in a bowl until well combined

In a skillet over medium heat, melt the butter. Pour in the egg mixture and gently scramble until just set (they will finish cooking in the oven).

Spread the sausage gravy evenly over the par-baked crust. Layer on the scrambled eggs, a generous sprinkle of Colby Jack cheese, and plenty of bacon pieces.

Pop it back into the oven and bake for 10–12 minutes, or until the cheese is perfectly melted and bubbling.