Breakfast just got a whole lot more exciting with these irresistible Breakfast Pizza Muffins! Imagine the joy of biting into a warm, savory muffin that combines all your favorite breakfast flavors with the beloved taste of pizza. These handheld delights are perfect for busy mornings, weekend brunches, or even meal prep for the week ahead.
I created these breakfast pizza muffins after a particularly hectic morning when I needed something grab-and-go that would still satisfy my family’s hunger. The combination of eggs, cheese, and classic pizza toppings baked into a convenient muffin form has been a game-changer in our household ever since.
Why You’ll Love This
- Ready in just 45 minutes with minimal hands-on time
- Perfectly portioned for individual servings – no mess, no fuss
- Customizable with your favorite pizza toppings
- Great for meal prep – make once, enjoy all week
- Kid-friendly and adult-approved (who doesn’t love pizza for breakfast?)
Ingredients
- Thin slices of 8 oz mild cheddar cheese
- 8 large eggs
- One pound of breakfast sausage
- A pack of English muffins
- 2 cups of whole milk
- 1/4 teaspoon pepper (adjust to your liking)
- A quarter cup of sausage drippings (or add some butter if needed)
- A quarter cup of all-purpose flour
- Half a teaspoon of salt, more or less to taste
Instructions
- In a medium-hot cast iron pan, cook the breakfast sausage until browned. Scoop it out onto a plate and save about 1/4 cup of the drippings.
- With the reserved drippings still in the pan, stir in the flour. Keep stirring for around 5 to 10 minutes until it’s golden brown. Slowly pour in the milk while whisking, then cook until thick and gently bubbling.
- While your gravy simmers, lightly toast the English muffins until golden.
- In a non-stick skillet, scramble your eggs. For a creamier texture, mix in a splash of milk before cooking.
- Switch your oven to broil. On a baking tray, arrange the muffin halves. Layer on gravy, followed by scrambled eggs, sausage crumbles, and a slice of cheese.
- Pop the tray under the broiler. Wait just until the cheese is bubbly and melted. Dig in while they’re hot!
Tips & Variations
- Make it vegetarian by omitting the sausage and adding extra veggies like mushrooms or spinach.
- Try using different cheese combinations – cheddar, pepper jack, or provolone all work wonderfully.
- Add a sprinkle of red pepper flakes for a spicy kick.
- For a lower-carb option, use just a tablespoon of pizza sauce and add more vegetables.
- Line your muffin tin with parchment paper cups for easier cleanup and removal.
- If the muffins seem too wet, squeeze excess moisture from vegetables before adding them to the egg mixture.
Serving Suggestions
These breakfast pizza muffins are delicious on their own, but you can elevate them by serving alongside a simple green salad for a complete breakfast or brunch. For an extra special touch, offer a small dish of warm pizza sauce on the side for dipping.
If you’re serving these at a brunch gathering, pair them with fresh fruit, yogurt parfaits, and a pitcher of mimosas for a crowd-pleasing spread that requires minimal last-minute preparation.
Notes
- Store cooled muffins in an airtight container in the refrigerator for up to 4 days.
- Freeze individual muffins by wrapping in plastic wrap and placing in a freezer bag for up to 2 months.
- Reheat refrigerated muffins in the microwave for 30 seconds or in a 350°F oven for about 10 minutes.
- Muffins are done when the center is set and a toothpick inserted comes out clean.
FAQs
Can I make these the night before?
Absolutely! Prepare the muffins the night before, refrigerate, and then reheat in the morning for a quick breakfast.
How do I prevent my muffins from sticking to the pan?
Make sure to generously grease your muffin tin with cooking spray or butter, or use silicone muffin cups for easy release.
Can I use egg whites instead of whole eggs?
Yes, you can substitute 2 egg whites for each whole egg, though the texture will be lighter and less rich.
What’s the best way to reheat these if I make them ahead?
For the best texture, reheat in a 350°F oven for 8-10 minutes. Microwaving works too, but may result in a slightly softer texture.
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