Start your day with a delightful twist on breakfast with these English Muffin Breakfast Pizzas! These mini morning delights combine the nooks and crannies we love from English muffins with savory breakfast toppings that will make your taste buds dance.
I created this recipe on a lazy Sunday when my family was craving something different from our usual breakfast routine. The beauty of these breakfast pizzas is that they’re customizable, quick to make, and guaranteed to bring smiles around the table. Perfect for busy weekday mornings or weekend brunches!
Why You’ll Love This
- Ready in under 45 minutes from start to finish
- Customizable for picky eaters – everyone can add their favorite toppings
- Perfect balance of crispy muffin base and melty cheese toppings
- Great for meal prep – make ahead and reheat for busy mornings
- Kid-friendly recipe that even little hands can help assemble
Ingredients
- 4 English muffins, split in half
- 1/2 cup pizza sauce
- 1 cup shredded mozzarella cheese
- 4 large eggs
- 1/2 cup cooked sausage or bacon, crumbled
- 1/4 cup diced bell peppers
- 1/4 cup sliced black olives
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Place 4 split English muffins on the baking sheet, cut side up.
- Spread pizza sauce evenly over each muffin half.
- Sprinkle mozzarella cheese over the sauce. Add crumbled cooked sausage or bacon, diced bell peppers, and sliced black olives on top.
- Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly.
- While the muffins are baking, cook the eggs in a non-stick skillet to your desired level of doneness (sunny-side up, scrambled, etc.).
- Once the muffins are baked, place a cooked egg on top of each muffin half. Season with dried oregano, dried basil, and salt and pepper to taste.
- Serve warm and enjoy your delicious breakfast pizzas!
Tips & Variations
- Vegetarian option: Skip the bacon and add extra veggies like mushrooms, spinach, or tomatoes.
- Spice it up: Add a dash of hot sauce or red pepper flakes to the eggs for a kick.
- Time-saver: Cook bacon the night before or use pre-cooked bacon to reduce morning prep time.
- Make-ahead: Assemble pizzas the night before, refrigerate, and add an extra 3-5 minutes to the baking time.
- Cheese variations: Try pepper jack for spice, mozzarella for stretch, or a blend of your favorites.
- Protein swap: Substitute bacon with breakfast sausage, ham, or turkey for different flavor profiles.
Serving Suggestions
These English Muffin Breakfast Pizzas are a meal in themselves, but they pair beautifully with fresh fruit on the side. Try a simple berry medley or sliced melon for a refreshing contrast to the savory pizzas.
For a more substantial brunch, serve alongside a light mixed greens salad dressed with a simple vinaigrette. And don’t forget a tall glass of orange juice or a hot cup of coffee to complete your breakfast experience!
Notes
- Storage: Leftover pizzas can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: For best results, reheat in a toaster oven for 3-4 minutes to maintain crispness. Microwave works too but may result in a softer texture.
- Freezing: These can be frozen after baking. Wrap individually in plastic wrap, then foil, and freeze for up to 1 month.
- Doneness cue: The cheese should be completely melted and just beginning to brown at the edges for perfect texture.
FAQs
Can I use bagels instead of English muffins?
Absolutely! Bagels make a great substitute, though you may need to increase the baking time by 2-3 minutes.
How do I prevent the English muffins from getting soggy?
The thin layer of butter creates a barrier that helps prevent sogginess. You can also lightly toast the muffins before adding toppings.
Can I make these without eggs for an egg allergy?
Yes! You can skip the eggs and focus on other toppings like cheese, vegetables, and meat alternatives. Consider adding avocado for creaminess.
Are these suitable for meal prep?
Definitely! You can make a batch on Sunday and reheat throughout the week for quick breakfasts. They’re also great for grab-and-go meals.
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