English Muffin Breakfast Pizzas
🍳 English Muffin Breakfast Pizzas
A fast, fun, and customizable breakfast you can prep in minutes. Perfect for busy mornings, weekend brunches, or kid-friendly cooking.
⏱️ Quick Overview
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (8 mini pizzas)
🧂 Ingredients
- 4 English muffins, split in half (8 pieces total)
- 1 cup scrambled eggs (about 4 eggs cooked)
- ½ cup cooked breakfast sausage or bacon, crumbled (optional)
- ½ cup shredded cheddar or mozzarella cheese
- ¼ cup pizza sauce or marinara
- ¼ cup diced bell peppers, onions, or veggies (optional)
- Salt and pepper, to taste
- Olive oil or butter (optional, for brushing muffins)
🔪 Instructions
1. Preheat & Toast:
- Preheat oven to 400°F (200°C).
- Split muffins using a fork for texture.
- Lightly toast muffin halves until golden. (Optional: Brush with butter or olive oil for added flavor.)
2. Scramble Eggs:
- Whisk 4 eggs with a splash of milk, salt, and pepper.
- Cook in a nonstick pan until just set but still soft.
- Optional: Mix in a bit of shredded cheese for added creaminess.
3. Assemble:
- On a lined baking sheet, lay out the toasted muffin halves.
- Spread 1–2 tsp pizza sauce on each.
- Spoon on scrambled eggs.
- Add sausage/bacon, veggies, then top with cheese.
- Sprinkle with herbs like oregano or thyme if desired.
4. Bake:
- Bake for 8–10 minutes, or until cheese is melted and bubbly.
- Optional: Broil for 1–2 minutes for a golden finish.
5. Garnish & Serve:
- Let cool slightly.
- Add toppings like fresh herbs, avocado slices, or a drizzle of hot sauce.
- Serve with fruit, salad, or breakfast potatoes.
💡 Tips & Variations
- Don’t skip pre-toasting muffins – it prevents sogginess.
- Vegetarian? Use sautéed spinach, mushrooms, or tomatoes.
- Kid-friendly: Let kids build their own mini pizzas.
- Make it spicy: Add red pepper flakes or sriracha drizzle.
🧊 Storage & Make-Ahead
- Refrigerate: Assemble and refrigerate (uncooked) for up to 2 days.
- Freeze: Freeze unbaked pizzas on a tray, then store in a freezer bag.
- Bake from frozen: At 375°F for 18–20 minutes.
- Reheat leftovers: 350°F oven or toaster oven for 5–8 minutes.