English Muffin Breakfast Pizza

I’m going to be honest: I could eat these English Muffin Breakfast Pizzas any day of the week. They’re quick and satisfying and bring together breakfast comfort and good-times pizza cheer. The moment I mixed them for the first time, I knew they were the perfect answer to mornings when I wanted something warm and filling but didn’t want to spend more than an hour in the kitchen.

What Is English Muffin Breakfast Pizza?

This recipe is a playful combo: classic English muffins as mini pizza crusts, slathered with creamy sauce (or cheese), scrambled eggs, bacon or sausage, veggies, and oozy cheese. They are single-handedly held, infinitely customizable, and just plain cool.

Why This Recipe Is Special

This isn’t just a quick breakfast; this is a real treat that lets you personalize it. Whether you’re making it for kids who want “fun breakfast pizzas” or for yourself on a busy weekday morning, it’s just the kind of dish that feels special but really doesn’t ask much from you. Plus, it is a perfect way to use up leftover food—those roasted veggies from last night or that last slice of ham could easily become a welcome addition at breakfast.

Why You’ll Love This Recipe

• Yeah, it’s speedy and will take you less than 20 minutes to prepare.
• You can change it every time according to your taste.
• Kids are sure to love this: They can build with their tiny hands.
• Completeness, meaning it contains carbohydrates, protein, and also healthy fats, all in one bite.
• Make-ahead is time-saving, either for lunch boxes or freezer stock.

Tools You’ll Need

I don’t believe in cluttering the kitchen, so here’s the short list of tools that actually help:

• Skillet (nonstick or cast iron) – for cooking eggs, bacon, or sausage.
• Spatula-for scrambling eggs and flipping toppings.
• Cheese grater-because anything made from freshly grated cheese melts better than pre-shredded.
• Sharp knife + cutting board-for chopping veggies or meats.

Ingredients

For four servings (8 mini pizzas):

• 4 English muffins, split in half (8 halves)
• 4 large eggs (200 g)
• 1 tbsp (15 ml) milk – makes the eggs fluffy
• 4 strips of bacon (120 g) or two breakfast sausages (100 g), cooked and crumbled
• 1 small bell pepper (120 g), diced
• 1 small tomato (100 g), diced (optional)
• 1 cup (115 g) shredded mozzarella or cheddar cheese
• 2 tbsp (30 ml) pizza sauce or cream cheese (optional base layer)
• Salt and black pepper, to taste
• 1 tbsp (15 ml) olive oil or butter

Step-by-Step Instructions

1. The oven should be preheated and set at 400°F (200°C), and parchment paper should be laid on a baking sheet for easy cleanup; this ensures a crisp crust and not soggy muffins.
2. Protein needs to be cooked. In a frying pan, the bacon or sausage should be fried until golden and crispy. Remove and keep aside. If vegetables are used, put them in the same pan for flavour infusion.
3. Scramble the eggs: Combine eggs with milk, salt, and pepper. In a frying pan, over low heat with butter or oil, immediately pour in the egg mixture, holding it gently until almost set. Do not overcook; they will be baked again in the oven.
4. The muffins need to be prepped. Place the muffin halves on the baking sheet. Spread a thin layer of sauce or cream cheese if desired; this provides moisture for the inside and some extra flavour.
5. Then, to build your pizzas: Evenly spoon the scramble over the tops of the muffin halves. Add the bacon, sausage, or veggies, and generously sprinkle the cheese on top. The cheese is the glue—don’t skimp on it!
6. Bake: Slide the tray into the oven for 8-10 minutes or so, or until the cheese is bubbling and slightly golden.
7. Serve hot: Let them cool for a minute (the hardest part!) and then bite in.

Serving Ideas

• Serve alongside a small fruit salad to keep it fresh.
• Add some hot sauce, sriracha, or chilli flakes for an extra kick.
• If you’re extremely hungry, some hashbrowns on the side would be worth it.

Variations & Customizations

• Veggie lovers – spinach, mushrooms, onions, or zucchini.
• Meat lovers – ham, turkey, pepperoni, or leftover rotisserie chicken.
• Cheese swap – try feta, Swiss, or even pepper jack.
• Mini meal prep – wrap cooled pizzas in foil, freeze, and reheat in a toaster oven.

Storage & Make-Ahead

• Store in an air-tight container in the fridge with leftover meals. Lasts for up to 3 days. To reheat, place inside an oven preheated to 350°F (175°C) for 5-7 minutes.
• Freezing: wrap each pizza in foil or plastic wr,ap then storit e inside up to 2 months. Bakinta o frozen state at 375°F (190°C) for 12-15 minutes.
• Make the toppings the night before. In the morning, assemble and bake.

Pro Tips & Mistakes to Avoid

• Toast the muffins slightly first if you like a crunchier base.
• Don’t overload toppings. Too much = soggy muffins.
• Freshly grated cheese. Pre-shredded often has anti-caking agents that affect melting.
• Cook bacon first, not with eggs. Otherwise, the eggs will soak up the grease.
• Use parchment. Trust me, melted cheese loves to stick.

Recipe Notes

• Yield: 8 mini pizzas (4 servings)
• Prep time: 10 minutes
• Cook time: 10 minutes
• Total time: 20 minutes

Nutrition (per serving, two mini pizzas):

Calories: ~320 | Protein: 18g | Carbs: 24g | Fat: 17g | Fiber: 3g

Final Thoughts

If you are looking for some comfort food that is deceptively simple to prepare and fun to make, look no further: English Muffin Breakfast Pizzas fit the bill. From lazy Sundays to busy weeknights, and even brunch with friends, I’ve made this recipe in a frenzy-they always vanish quickly.