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This breakfast pizza transforms ordinary English muffins into a morning delight that combines the best of breakfast and pizza. My kids absolutely devour these mini pizzas on school mornings, and they've become our go-to solution for hectic weekdays when we need something satisfying but quick.
I first created these breakfast pizzas during a particularly chaotic Monday morning when I realized we were out of cereal. What started as a desperate solution has now become our most requested breakfast, especially on days when everyone needs a hearty start.
Ingredients
- English muffins provides the perfect crispy yet chewy base that holds up well to toppings
- Pizza sauce adds classic pizza flavor without being too heavy for morning
- Shredded mozzarella cheese melts beautifully and creates that satisfying cheese pull
- Large eggs add protein and that classic breakfast element
- Cooked sausage or bacon brings savory depth and makes these truly filling
- Diced bell peppers add color, crunch, and nutrition
- Sliced black olives provide a briny contrast that balances the richness
- Dried oregano and basil bring authentic pizza flavor in seconds
- Salt and pepper to finish and enhance all the flavors
Step-by-Step Instructions
- Preheat Oven
- Set your oven to 375°F and prepare a baking sheet with parchment paper. This temperature ensures the muffins get crispy without burning while the cheese melts perfectly.
- Prepare English Muffins
- Split your English muffins and arrange them cut side up on your prepared baking sheet. Look for muffins with lots of nooks and crannies which will hold more sauce and toppings.
- Add Pizza Sauce
- Spread a thin layer of pizza sauce evenly over each muffin half. About one tablespoon per muffin half is perfect—too much will make them soggy.
- Add Toppings
- Distribute mozzarella cheese evenly over the sauce, then add your breakfast meat and vegetables. Press toppings slightly into the cheese so they stay in place during baking.
- Bake Until Bubbly
- Place in the preheated oven and bake for 8 to 10 minutes, watching carefully. You want the cheese melted and starting to get golden spots, and the edges of the muffins should be toasted.
- Cook The Eggs
- While the muffins bake, prepare your eggs according to preference. For runny yolks, cook sunny side up, but scrambled or over hard work great for younger children or easy eating.
- Finish With Egg
- Once muffins are baked, top each one with an egg. The residual heat will help everything meld together perfectly without overcooking the egg.
- Season And Serve
- Sprinkle with herbs and season to taste. Serve while still warm for the best flavor and texture experience.
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The English muffins are truly the secret weapon in this recipe. I discovered their breakfast pizza potential when visiting my grandmother who always kept them on hand. She taught me that their sturdy texture stands up to toppings without getting soggy like regular bread might, making them the ideal quick pizza base.
Make Ahead Tips
These breakfast pizzas are perfect for meal prepping! You can prepare everything through the baking step, cool completely, then refrigerate for up to 3 days. In the morning, simply reheat in a toaster oven for 3 minutes, add a freshly cooked egg, and breakfast is served. I often make a double batch on Sunday evenings so we have quick breakfasts ready for busy weekday mornings.
Customize Your Toppings
The beauty of breakfast pizzas lies in their versatility. For picky eaters, keep it simple with just cheese and eggs. For vegetarians, swap the meat for sautéed mushrooms or plant based sausage. My husband loves his with extra hot sauce and jalapeños, while my daughter prefers hers with spinach and feta for a Mediterranean twist. The recipe works with any combination that appeals to your family's taste preferences.
Serving Suggestions
These mini pizzas pair wonderfully with fresh fruit on the side for a complete breakfast. For weekend brunches, I serve them alongside a simple arugula salad dressed with lemon juice and olive oil to cut through the richness. If you're serving them for breakfast on the go, simply fold them in half like a taco for easier eating. They also make fantastic after school snacks when kids need something substantial but dinner is still hours away.
Recipe FAQs
- → Can I make these breakfast pizzas ahead of time?
Yes! You can prepare the English muffin bases with sauce and toppings (except eggs) the night before, store them covered in the refrigerator, and bake them in the morning. Add freshly cooked eggs just before serving for best results.
- → What are some vegetarian topping alternatives?
Great vegetarian options include sautéed mushrooms, spinach, diced tomatoes, caramelized onions, or plant-based protein crumbles. You can also add avocado after baking for extra richness.
- → Can I freeze these breakfast pizzas?
Yes, you can freeze them without the eggs. Prepare through the cheese and toppings step, freeze on a baking sheet until solid, then wrap individually. Bake from frozen at 375°F for 15-18 minutes, adding a fresh egg during the last few minutes of cooking.
- → What's the best way to cook the eggs for these pizzas?
For runny yolks, sunny-side up or over-easy eggs work beautifully. For easier eating, scrambled or fully cooked over-hard eggs are great options. You can also poach eggs separately and add them just before serving.
- → Can I use different types of cheese?
Absolutely! While mozzarella provides that classic melty texture, cheddar adds sharpness, pepper jack brings heat, and feta or goat cheese offer tangy alternatives. A combination of cheeses works wonderfully too.
- → How can I make these healthier?
Use whole grain English muffins, low-fat cheese, load up on vegetables, choose leaner proteins like Canadian bacon or turkey sausage, and add a light hand with the sauce. You can also use homemade pizza sauce to control salt and sugar content.