This breakfast pizza is a delightful twist on the traditional morning spread. Built on a toasted English muffin base, it’s layered with savory sausage, fluffy scrambled eggs, and gooey melted cheese. The beauty of this dish lies in its versatility—you can mix and match toppings to suit your cravings or use up leftovers in the fridge. Whether you’re feeding a crowd or meal-prepping for the week, these mini pizzas are a fun, filling, and freezer-friendly option that delivers big flavor in every bite.
Ingredients:
Base:
- 6 English muffins, split in half
- 1 tbsp butter or olive oil (for brushing)
- ½ tsp garlic powder (optional, for flavor boost)
Toppings:
- ½ lb breakfast sausage or turkey sausage
- ½ cup chopped yellow onion
- ½ cup chopped green bell pepper
- ½ cup chopped mushrooms (optional)
- 8 large eggs
- 2 tbsp milk or cream (for fluffier eggs)
- Salt and pepper to taste
- 1½ cups shredded mozzarella or cheddar cheese
- Fresh parsley or chives for garnish (optional)
Instructions:
- Preheat and Prep:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil for easy cleanup. Split the English muffins and place them cut-side up on the sheet. - Toast the Muffins:
Lightly brush each muffin half with melted butter or olive oil and sprinkle with garlic powder if using. Toast in the oven for 5–7 minutes until lightly crisped. This helps prevent sogginess once the toppings are added. - Cook the Sausage and Veggies:
In a skillet over medium heat, cook the sausage until browned and crumbled. Add the chopped onion, bell pepper, and mushrooms. Sauté until the veggies are tender and the sausage is fully cooked. Drain excess grease and set aside. - Scramble the Eggs:
In a bowl, whisk the eggs with milk, salt, and pepper. Pour into a non-stick skillet over medium-low heat. Stir gently until the eggs are just set but still soft—they’ll finish cooking in the oven. - Assemble the Pizzas:
Spoon a layer of scrambled eggs onto each toasted muffin half. Top with the sausage and veggie mixture, then sprinkle generously with shredded cheese. - Bake to Perfection:
Return the assembled pizzas to the oven and bake for 8–10 minutes, or until the cheese is melted and bubbly. For extra golden tops, broil for 1–2 minutes—just keep a close eye to avoid burning. - Garnish and Serve:
Remove from the oven and sprinkle with fresh herbs if desired. Serve warm with a side of fruit, hash browns, or a drizzle of hot sauce for a spicy kick.
Tips & Variations:
- Make-Ahead Magic: Assemble and freeze unbaked pizzas on a tray. Once frozen, wrap individually and store for up to 3 months. Bake straight from frozen at 375°F for 15–18 minutes.
- Veggie Lovers: Add spinach, tomatoes, or zucchini for a garden-fresh twist.
- Meat Swap: Use bacon, ham, or even leftover rotisserie chicken.
- Cheese Options: Try pepper jack for heat, or a blend of mozzarella and Parmesan for extra depth.
- Kid-Friendly: Let little ones build their own pizzas with toppings they love.
These English Muffin Breakfast Pizzas are the kind of meal that makes mornings feel special without the stress. They’re quick, customizable, and oh-so-satisfying. If you’re in the mood for a tropical version—think pineapple, ham, and a drizzle of maple syrup—I’d love to help you remix it! 🍳🍕✨
Inspired by Allrecipes and Recipes by Clare. Let me know if you want a sweet breakfast pizza next—maybe with cream cheese, berries, and a cinnamon glaze!