English Muffin Breakfast Pizzas

English Muffin Breakfast Pizzas are a quick, fun, and satisfying way to start the day. Crispy, toasted English muffins are topped with eggs, cheese, and my favorite breakfast fixings, then baked until melty and golden. They’re a delicious, customizable breakfast that’s just as perfect for busy mornings as for lazy weekend brunches.

Why You’ll Love This Recipe

I love how easy and versatile these little breakfast pizzas are. They come together fast, and I can top them with whatever I have in the fridge—bacon, sausage, veggies, or just eggs and cheese. They’re great for meal prep too, and kids absolutely love them. I also like that they’re portion-sized, making them perfect for serving a crowd or grabbing one on the go.

ingredients

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

• English muffins, split

• Eggs (scrambled or cracked directly on top)

• Shredded cheese (cheddar, mozzarella, or a blend)

• Cooked bacon, sausage, or ham (optional)

• Bell peppers, onions, spinach, or any veggies I like

• Olive oil or butter (for sautéing vegetables)

• Salt and black pepper

• Optional toppings: salsa, hot sauce, green onions, or fresh herbs

directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. I toast the English muffin halves lightly, either in a toaster or directly on the baking sheet in the oven for 3–4 minutes.

3. If I’m using raw vegetables, I sauté them in a bit of oil or butter until tender and set them aside.

4. I scramble the eggs or prepare them as I prefer—sometimes I crack a raw egg right onto the muffin and bake it that way for a baked-egg version.

5. I assemble the pizzas by layering cheese, eggs, cooked meat, and veggies on top of each muffin half. I season with salt and pepper.

6. I bake the loaded muffins for 10–12 minutes, or until the cheese is melted and bubbly and everything is heated through.

7. I serve them hot with a drizzle of hot sauce, a sprinkle of green onions, or a side of fruit.

Servings and timing

This recipe makes 4 English muffin pizzas (2 full muffins split in half), enough for 2–4 people. It takes about 10 minutes to prep and 10–12 minutes to bake, so I usually have breakfast ready in under 25 minutes.

Variations

I mix it up with different toppings all the time—sometimes I go with a southwest twist using black beans and pepper jack, or I do a veggie-loaded version with mushrooms and spinach. For a lighter option, I use egg whites and low-fat cheese. I’ve even made a sweet-savory combo with bacon and a touch of maple syrup.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a toaster oven or regular oven at 350°F for about 5–7 minutes. They also microwave well in a pinch, though the texture is best when reheated in the oven.

FAQs

Can I make these ahead of time?

Yes, I often prep and assemble them the night before, then bake in the morning. I keep them covered in the fridge and add a couple of minutes to the bake time.

Can I freeze breakfast pizzas?

Absolutely. I let them cool completely, then wrap each in foil and freeze. When I want one, I bake it straight from frozen at 375°F for 15–18 minutes.

What kind of cheese works best?

I use sharp cheddar most often, but mozzarella, pepper jack, or even crumbled feta all work great depending on the flavor I’m going for.

Can I make them vegetarian?

Yes, I skip the meat and load them up with sautéed veggies like mushrooms, peppers, and onions. A little spinach or tomato adds a nice freshness too.

How do I keep the muffins from getting soggy?

Toasting the muffins before topping really helps, and I avoid layering wet ingredients (like salsa) directly on the bread. I keep the moisture higher up with cheese or eggs on top.

Conclusion

English Muffin Breakfast Pizzas are one of my favorite easy breakfasts. They’re fast, customizable, and totally satisfying. I love how I can change them up every time depending on what I’m in the mood for, and they’re perfect for feeding a hungry crowd or stocking the freezer for busy mornings. Once I start making them, they always become a regular in my breakfast rotation.

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