Name: English Muffin Breakfast Pizza
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 English muffins (split in half); 2 eggs (scrambled, fried, or hard-boiled and chopped); 1 cup shredded cheese (cheddar, mozzarella, or a blend); 1/2 cup cooked breakfast sausage, bacon, or ham (crumbled or chopped); Olive oil or butter (optional, for toasting); Salt and pepper to taste; Optional toppings: diced bell peppers, spinach, tomatoes, green onions, hot sauce

English Muffin Breakfast Pizza is a quick, customizable, and satisfying morning meal that combines the best of breakfast and pizza in one toasty bite. With a crisp English muffin base, melty cheese, eggs, and all your favorite toppings, it’s perfect for busy mornings or weekend brunch.

Why You’ll Love This Recipe

I love how easy and fun these mini breakfast pizzas are to make. The English muffin gives a perfectly crisp and chewy base, and I can top each half differently depending on what I have or what I’m craving. They’re great for kids, meal prep, or even a grab-and-go option during the week.

Ingredients

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

English muffins (split in half)
Eggs (scrambled, fried, or hard-boiled and chopped)
Shredded cheese (cheddar, mozzarella, or a blend)
Cooked breakfast sausage, bacon, or ham (crumbled or chopped)
Olive oil or butter (optional, for toasting)
Salt and pepper
Optional toppings: diced bell peppers, spinach, tomatoes, green onions, hot sauce

Directions

I preheat the oven to 400°F (200°C) and lightly toast the English muffin halves for a few minutes to keep them from getting soggy.
I scramble or fry the eggs and cook any meat or veggie toppings I’m using.
I place the muffin halves on a baking sheet and layer each with cheese, eggs, and the toppings of my choice.
I bake for 8–10 minutes, or until the cheese is melted and bubbly.
I let them cool slightly and finish with green onions, herbs, or a dash of hot sauce if I’m in the mood.

Servings and timing

This recipe makes 4 breakfast pizzas (2 whole English muffins), serving 2 people. It takes about 10 minutes to prep and 10 minutes to bake—ready in under 25 minutes.

Variations

Sometimes I use marinara or pesto as a base for more of a pizza feel. I’ve also topped them with avocado slices or swapped in egg whites to lighten them up. For a vegetarian option, I load them up with sautéed veggies and skip the meat.

storage/reheating

I store leftovers in the fridge for up to 3 days. To reheat, I bake them at 350°F for 5–7 minutes or pop them in the toaster oven. The microwave works in a pinch but softens the muffin.

FAQs

Can I make these ahead of time?

Yes, I assemble them in advance and refrigerate, then bake when ready. They also reheat well.

Can I use hard-boiled eggs?

Absolutely. I chop them and layer them with cheese and toppings for a quick, no-cook version.

Can I freeze breakfast pizzas?

Yes, I freeze them after assembling (uncooked), then bake straight from frozen at 375°F for 12–15 minutes.

What’s the best cheese to use?

Cheddar and mozzarella melt beautifully, but I also love pepper jack or feta for different flavor profiles.

Can I use bagels or toast instead?

Definitely. Bagels give a chewier texture, while toast works great if I don’t have English muffins.

Conclusion

English Muffin Breakfast Pizzas are a simple, satisfying way to start the day. With endless topping options, quick prep, and that delicious combination of egg, cheese, and a crispy base, they’re a recipe I love making again and again. Whether I’m cooking for a crowd or just for myself, they never disappoint.