Best English Muffin Breakfast Pizzas

English Muffin Breakfast Pizzas are a quick, fun, and customizable morning meal that turns a humble muffin into a hearty, satisfying breakfast. Each half is toasted and topped with a mix of classic breakfast ingredients—eggs, cheese, or sausage—then baked until golden and melty. It’s the kind of recipe I rely on when I want something fast, filling, and family-approved.

Why You’ll Love This Recipe

I love how these little breakfast pizzas come together in minutes and pack in so much flavor. The English muffins make a perfect base—crispy on the edges, soft in the center—and hold up well to all the toppings. I can make them with whatever I have on hand, and they’re just as good for a weekday grab-and-go as they are for a laid-back weekend brunch. Plus, everyone gets to build their own, which makes breakfast a little more fun.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• English muffins, split

• Eggs

• Shredded cheddar or mozzarella cheese

• Cooked bacon or sausage crumbles

• Bell peppers, diced (optional)

• Green onions or chives, chopped

• Olive oil or butter (for the eggs)

• Salt and pepper

• Hot sauce or salsa (optional, for serving)

directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. I toast the split English muffins lightly to give them a head start on crisping.

3. In a skillet, I scramble the eggs with a little butter or oil until just set, then season with salt and pepper.

4. I place the toasted muffin halves on the baking sheet and layer on the toppings: scrambled eggs, cheese, bacon or sausage, and any extras like peppers or green onions.

5. I bake the pizzas for about 8–10 minutes, or until the cheese is melted and bubbly.

6. I let them cool slightly, then top with optional extras like hot sauce or salsa before serving.

Servings and timing

This recipe makes 4 breakfast pizzas (2 whole muffins), serving 2–4 people depending on appetite. It takes about 10 minutes to prep and another 10 minutes to bake, so I can have breakfast on the table in 20 minutes or less.

Variations

Sometimes I swap the scrambled eggs for a cooked egg patty or even a fried egg for a runnier center. I’ve made them with ham, turkey, or smoked salmon instead of bacon. For a veggie version, I use sautéed spinach, mushrooms, or tomatoes. I’ve also done a southwest-style version with black beans, pepper jack cheese, and a spoonful of salsa on top.

storage/reheating

If I have leftovers, I store them in the fridge in an airtight container for up to 3 days. To reheat, I pop them in a toaster oven or bake at 350°F for about 8 minutes to bring back the crispness. I avoid microwaving if I want to keep the base from going soggy.

FAQs

Can I make these ahead of time?

Yes, I often prep the components (cook the eggs and meat, chop the toppings) the night before, then assemble and bake in the morning. They’re also freezer-friendly—just assemble, freeze, and bake from frozen.

What’s the best cheese to use?

I usually go for cheddar or mozzarella, but pepper jack, Swiss, or a blend of cheeses all work well depending on the flavor I’m going for.

Are these good for kids?

Definitely. Kids love being able to build their own little pizzas, and I can tailor each one to different tastes.

Can I make them vegetarian?

Yes, I skip the meat and add extra veggies like spinach, tomatoes, mushrooms, or black beans. They’re just as tasty and filling.

Do I have to toast the muffins first?

Toasting the muffins helps prevent them from getting soggy under the toppings. I always give them a quick toast before assembling.

Conclusion

English Muffin Breakfast Pizzas are a fun, flexible way to start the day—warm, melty, and full of flavor. They’re easy to make, endlessly customizable, and perfect for both busy mornings and leisurely brunches. Whether I’m feeding a crowd or just making a quick breakfast for myself, this recipe is always a winner in my kitchen.

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