English Muffin Breakfast Pizza

This hearty English Muffin Breakfast Pizza has revolutionized my morning routine, turning ordinary breakfast ingredients into delightful mini pizzas that my whole family adores. The combination of crispy English muffins, savory toppings, and perfectly cooked eggs creates a satisfying meal that feels special enough for weekends yet simple enough for busy weekdays.

I created these breakfast pizzas one Sunday morning when we were tired of the same old breakfast options. Now my children request them several times a week, each insisting on their own special topping combination.

Ingredients

• English muffins the perfect sturdy base that gets delightfully crispy around the edges while staying slightly chewy in the center
• Pizza sauce adds rich tomato flavor that ties everything together
• Mozzarella cheese creates that essential gooey stretchy pizza experience
• Large eggs the star ingredient that makes this truly breakfast worthy
• Cooked sausage or bacon provides savory protein that makes these pizzas satisfying
• Bell peppers add a fresh crunch and subtle sweetness
• Black olives contribute a Mediterranean tang that balances the richness
• Dried herbs elevate the flavor profile with minimal effort

Step-by-Step Instructions

Oven Preparation

Set your oven to 375°F and prepare a baking sheet with parchment paper. This temperature is perfect for achieving golden muffins and melted cheese without burning anything. The parchment prevents sticking and makes cleanup effortless.

Muffin Preparation

Place your split English muffins cut side up on the baking sheet. Look for muffins with lots of nooks and crannies as they capture more sauce and flavor. Toasting the muffins slightly before adding toppings can prevent sogginess if you have extra time.

Sauce Application

Spread pizza sauce evenly over each muffin half using about 1 tablespoon per piece. The sauce should coat the entire surface but not be thick enough to make the muffin soggy. For extra flavor try adding a tiny drizzle of olive oil or a sprinkle of garlic powder to the sauce.

Topping Assembly

Distribute mozzarella cheese generously over the sauce then arrange your cooked sausage or bacon, diced bell peppers, and sliced black olives on top. Creating a slight depression in the center of your toppings will help cradle the egg later.

Initial Baking

Bake in the preheated oven for 8 to 10 minutes until the cheese is beautifully melted and bubbly with edges starting to brown. This initial bake creates the perfect foundation for your breakfast pizza.

Egg Preparation

While the muffins are baking, cook your eggs in a non stick skillet to your preferred doneness. For runny yolks that create a natural sauce, sunny side up is perfect. For kids or those who prefer fully cooked eggs, scrambled or over hard works wonderfully.

Final Assembly

Once the muffins are baked to perfection, top each with a cooked egg. The residual heat from both components will marry the flavors beautifully. Finish with a sprinkle of dried herbs and a touch of salt and pepper to taste.

Serving

Serve immediately while everything is still warm. The contrast between the crispy muffin edges, melted cheese, and tender egg creates a textural symphony that makes these pizzas irresistible.

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The first time I made these breakfast pizzas was during a chaotic school morning when I had absolutely nothing planned for breakfast. I grabbed what we had in the refrigerator, and to my surprise, these impromptu creations became an instant family favorite. My husband now says weekend mornings without these feel incomplete.

Make Ahead Options

These breakfast pizzas shine as a make ahead option for busy families. You can prepare the muffins through the initial baking step the night before, storing them in the refrigerator covered with plastic wrap. In the morning, simply reheat them in a 350°F oven for 5 minutes, add the freshly cooked eggs, and breakfast is served. For longer storage, freeze the baked muffins without eggs, then thaw overnight in the refrigerator before reheating and adding fresh eggs.

Creative Variations

The beauty of these breakfast pizzas lies in their versatility. Try a Mediterranean version with feta cheese, spinach, and sun dried tomatoes. Create a Denver omelet pizza with ham, bell peppers, onions, and cheddar cheese. For a vegetarian option, use sautéed mushrooms, spinach, and goat cheese. My personal favorite combination is pepper jack cheese with chorizo and avocado slices added after baking. The possibilities are truly endless.

Perfect Pairings

These breakfast pizzas pair wonderfully with fresh fruit for a complete morning meal. A light arugula salad with lemon vinaigrette provides a refreshing contrast to the richness of the pizzas. For a special brunch, serve alongside mimosas or a spicy Bloody Mary. When serving kids, a small cup of yogurt with berries creates nutritional balance and satisfies their sweet cravings.

Origins and Inspiration

The concept of breakfast pizza has humble beginnings in American diners of the 1970s, where creative cooks began experimenting with combining breakfast ingredients with pizza formats. My version draws inspiration from both classic breakfast sandwiches and traditional Italian pizza principles. The English muffin base provides the perfect vehicle for toppings while maintaining a connection to classic breakfast cuisine. This recipe honors that fusion tradition while making it accessible for home cooks.

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Recipe FAQs

→ Can I make these English muffin breakfast pizzas ahead of time?

Yes! You can assemble these the night before and refrigerate them covered. In the morning, bake them for 10-12 minutes (slightly longer than usual) and add the egg. For full meal prep, you can even fully cook them, cool completely, and refrigerate for up to 3 days. Reheat in a 350°F oven or toaster oven for 5-7 minutes.

→ What are some vegetarian topping alternatives?

Vegetarian options include sautéed mushrooms, spinach, diced tomatoes, caramelized onions, roasted red peppers, or plant-based breakfast sausage. You could also try avocado slices (added after baking) or different cheese varieties like feta or goat cheese.

→ Can I freeze these breakfast pizzas?

Yes, these freeze well! Prepare them through the baking stage (without the egg), cool completely, then wrap individually in plastic wrap and freeze for up to 1 month. When ready to eat, unwrap, place on a baking sheet, and bake at 375°F for 12-15 minutes until heated through. Cook the egg separately and add before serving.

→ What type of English muffins work best?

Traditional English muffins work perfectly, but you can also use whole wheat, sourdough, or multigrain varieties for added flavor and nutrition. For a higher-protein option, try protein English muffins. The nooks and crannies in any English muffin create the perfect texture to hold the sauce and toppings.

→ What can I substitute for pizza sauce?

Great alternatives include marinara sauce, pesto, olive tapenade, or even a thin layer of cream cheese. For a breakfast twist, try using hollandaise sauce, country gravy, or a spicy sriracha mayo as your base. Each alternative will create a different flavor profile while maintaining the delicious concept.

→ How can I make these breakfast pizzas lower in calories?

Use whole grain English muffins, reduce the cheese by half, opt for turkey bacon or lean turkey sausage instead of regular varieties, load up on vegetables, and use egg whites instead of whole eggs. You could also use a lighter touch with the sauce and choose reduced-fat cheese options.