English Muffin Breakfast Pizza

These breakfast pizzas saved my mornings when I was trying to get three kids fed and out the door on time while they all wanted something different for breakfast. I remembered making English muffin pizzas as a kid and thought, why not add eggs and make them breakfast-worthy? The crispy English muffin base holds everything perfectly while the melted cheese, savory meat, and runny egg create this amazing combination that feels like a real breakfast but comes together in about 20 minutes. Each bite gives you pizza flavors mixed with classic breakfast ingredients that somehow work perfectly together.

My youngest daughter, who usually just wants cereal every morning, gets excited when I make these and actually sits down to eat a real breakfast. My husband started requesting them on weekend mornings because they taste like "fancy breakfast" but don't require any complicated cooking. Even my mother-in-law was impressed when she stayed with us and saw how quickly they came together.

What You Need

• English muffins - The regular kind works perfectly as the base and gets nice and crispy in the oven
• Pizza sauce - Just a little bit on each half to give it that pizza flavor without making them soggy
• Mozzarella cheese - Gets all melty and bubbly just like on regular pizza
• Breakfast meat - Cooked sausage or bacon adds that essential breakfast protein
• Fresh eggs - The star ingredient that makes these actually feel like breakfast instead of just mini pizzas

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Step-by-Step Instructions

Oven Setup

Heat your oven to 375 degrees and line a baking sheet with parchment paper so nothing sticks. This temperature is perfect for melting the cheese without burning the English muffins.

Base Preparation

Split your English muffins in half and place them cut-side up on the prepared baking sheet. Toast them lightly if you want extra crispiness, but it's not necessary since they'll crisp up in the oven.

Pizza Assembly

Spread pizza sauce evenly over each muffin half - don't use too much or they'll get soggy. Sprinkle mozzarella cheese over the sauce, then add your crumbled cooked sausage or bacon, diced bell peppers, and black olives. The toppings are totally customizable based on what your family likes.

First Baking

Bake the topped muffins for 8 to 10 minutes until the cheese is melted and bubbly. You want it to look like the cheese on a fresh pizza - golden and irresistible.

Egg Cooking

While the muffins are baking, cook your eggs in a non-stick skillet however your family prefers them. I usually do sunny-side up because the runny yolk acts like sauce when it breaks, but scrambled or over-easy work great too.

Final Assembly

Once the muffins come out of the oven, carefully place one cooked egg on top of each pizza. Season with oregano, basil, salt, and pepper to taste. The herbs really make them taste more sophisticated and restaurant-like.

I learned the sauce lesson after making these way too saucy the first time and having them turn into a soggy mess that fell apart when anyone tried to eat them. Now I use just enough sauce to add flavor without compromising the texture. Also, timing the eggs to finish with the muffins takes practice but makes the whole meal come together perfectly.

Perfect Pairings

These are substantial enough to be a complete breakfast, but they're great with some fresh fruit on the side or a simple hash brown patty. Orange juice or coffee complement the savory flavors perfectly. For weekend brunches, I'll serve them alongside some breakfast potatoes or a simple green salad.

Creative Variations

Try different breakfast meats like ham or Canadian bacon for variety. Vegetables like mushrooms, spinach, or tomatoes work great for people who want more veggies. Different cheeses like cheddar or pepper jack create interesting flavor variations. For a lighter version, you can use egg whites or turkey sausage instead of the regular versions.

Storage Solutions

These are definitely best eaten fresh and hot, but you can prep the muffin bases the night before and just add eggs in the morning. Leftover assembled pizzas can be reheated in the oven for a few minutes to crisp them back up, though the eggs won't be as good. The individual components keep well separately if you want to meal prep.

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These English muffin breakfast pizzas have become our go-to solution for mornings when we want something more special than cereal but don't have time for a full breakfast spread. They combine the fun of pizza with the satisfaction of a real breakfast in a format that even the pickiest eaters enjoy. Every time I make them, I'm reminded that some of the best recipes are the ones that solve real problems while still tasting amazing.

Frequently Asked Questions

→ Can I make these ahead of time?

Yes! You can assemble the pizzas (without the eggs) the night before, cover, and refrigerate. In the morning, just bake and add freshly cooked eggs.

→ What other toppings can I use?

Try ham, mushrooms, spinach, tomatoes, different cheeses, or even hash browns. Use any of your favorite breakfast ingredients!

→ Can I freeze these breakfast pizzas?

You can freeze the assembled pizzas (without eggs) for up to 3 months. Bake from frozen, adding a few extra minutes, then top with freshly cooked eggs.

→ How do I prevent the English muffins from getting soggy?

Don't use too much sauce, and make sure to toast the muffins lightly before adding toppings if you prefer extra crispiness.

→ Can I make these without eggs?

Absolutely! They're still delicious as regular breakfast pizzas without the eggs. You could add extra cheese or other breakfast proteins instead.