Preheat your oven to 400°F (200°C). Unroll the pizza crust (or crescent roll sheets, pressed together) onto a lightly greased baking sheet. Prick the dough all over with a fork to prevent bubbling. Bake for 8-10 minutes, or until lightly golden. Remove from oven and set aside. Reduce oven temperature to 375°F (190°C).

In a large skillet over medium-high heat, brown the breakfast sausage, breaking it up with a spoon as it cooks. Once cooked through, drain any excess grease, leaving about 2-3 tablespoons of drippings in the skillet. Remove about 1/2 cup of cooked sausage for topping the pizza later and set aside.

Reduce the heat to medium. Stir the all-purpose flour into the remaining sausage and drippings in the skillet. Cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the whole milk until smooth. Bring the mixture to a simmer, stirring frequently, until the gravy thickens to your desired consistency (this typically takes 5-8 minutes). Season with black pepper and salt to taste. Keep warm over low heat.

While the gravy is simmering, whisk the 6 large eggs and 2 tbsp milk in a bowl until well combined. Melt the butter in a separate non-stick skillet over medium-low heat. Pour in the egg mixture and cook, stirring gently with a spatula, until the eggs are just set but still moist and fluffy. Remove from heat.

Spread the warm sausage gravy evenly over the pre-baked pizza crust. Top with the scrambled eggs, then sprinkle with the reserved cooked sausage (and bacon bits, if using). Finally, sprinkle both shredded cheddar and mozzarella cheeses over the top.

Return the assembled pizza to the oven (at 375°F/190°C). Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Remove the breakfast pizza from the oven, let it rest for 5 minutes, then slice. Garnish generously with sliced green onions before serving warm.