English Muffin Breakfast Pizza

There’s something really nostalgic about English muffins. Toasted until golden, those little nooks and crannies soaking up butter or jam. But if you haven’t turned them into mini breakfast pizzas yet—get ready to fall in love.

English muffin breakfast pizzas are what I like to call “lazy genius” food. You get all the breakfast flavors you crave—melted cheese, eggs, crispy turkey bacon or sautéed veggies—but with zero fuss. They’re quick, customizable, and totally satisfying. Think of them like your favorite breakfast sandwich meets pizza toast… but with extra melty goodness and a crispy base.

I started making these when I needed a quick breakfast-for-dinner situation, and now they’re on repeat for busy mornings, lazy weekends, and even meal prep. The best part? Everyone can build their own. Just set out toppings and let the whole family go to town.

Why You’ll Love This Recipe

• Super fast and easy. Ready in under 20 minutes, start to finish.
• Kid- and adult-approved. They’re cheesy, toasty, and totally fun to eat.
• Customizable. Add veggies, switch up the cheese, or go meatless—whatever you’ve got works.
• Great for meal prep. Make a batch and reheat throughout the week.
• Perfect for breakfast, brunch, or breakfast-for-dinner. No rules here.

The crispy English muffin base holds everything together perfectly. You get that golden, slightly crunchy edge with a soft center. Add eggs, a little sauce (or not!), and your favorite breakfast toppings, and you’ve got a mini pizza that’s big on flavor.

Preparation Time and Servings

• Prep Time: 10 minutes
• Cook Time: 10–12 minutes
• Servings: 4 pizzas (serves 2–4)
• Calories per pizza: 220
• Protein: 10g | Carbs: 18g | Fat: 12g

Ingredients

Base:

• 2 English muffins, split in half (4 halves total)
• 1 tablespoon olive oil or butter

Sauce Options (choose one or mix):

• 1/4 cup pizza sauce or marinara
• 2 tablespoons cream cheese
• 2 tablespoons pesto
• Or skip sauce altogether—up to you!

Toppings:

• 4 eggs (scrambled, fried, or cooked to preference)
• 1/2 cup shredded mozzarella or cheddar cheese
• 2 slices turkey bacon or halal beef bacon, cooked and crumbled
• Optional add-ins: sautéed spinach, diced bell peppers, mushrooms, chopped tomatoes, red onion

Garnish:

• Chopped parsley or chives
• Red pepper flakes or a drizzle of hot sauce (optional)

Step-by-Step Instructions

1. Prep the Base

• Preheat your oven to 400°F.
• Line a baking sheet with parchment paper.
• Split the English muffins and lightly toast them in the toaster or in the oven for 3–5 minutes. This helps them stay crispy once the toppings go on.
• Brush each half with a little olive oil or butter.

2. Cook the Eggs

• Cook your eggs however you like.
• For scrambled eggs: Whisk together 4 eggs, season with salt and pepper, and cook over low heat until soft and fluffy.
• For baked eggs (optional): You can crack an egg directly on top of the muffin before baking if you like runny yolks. Just make a slight well in the toppings.

3. Assemble the Pizzas

• Spread sauce (if using) on each English muffin half.
• Add a layer of scrambled or baked egg.
• Sprinkle with shredded cheese and your favorite toppings—turkey bacon, veggies, etc.
• Finish with a little more cheese if you like things extra melty.

4. Bake Until Golden and Bubbly

• Place pizzas on the baking sheet and bake at 400°F for 8–10 minutes, or until the cheese is melted and bubbly and the edges are golden.
• For extra crisp, broil for 1–2 minutes at the end.

5. Garnish and Serve

• Sprinkle with chopped herbs, red pepper flakes, or a drizzle of hot sauce.
• Serve hot and enjoy immediately!

How to Serve

• With a side of fruit or smoothie for a balanced breakfast
• Pair with hash browns or roasted potatoes for a hearty brunch
• Cut into wedges for a fun breakfast-for-dinner spread
• Serve with a side salad or simple greens for a lighter meal

Additional Tips for Success

1. Toast the muffins first. This helps avoid a soggy bottom after baking.
2. Go low and slow with eggs. Scrambled eggs are best when soft and fluffy—not rubbery.
3. Use pre-cooked toppings. Veggies like mushrooms or spinach should be sautéed first to release excess moisture.
4. Make a DIY bar. Set out toppings and let everyone build their own pizza—perfect for kids or brunch parties.
5. Freeze extras. Wrap fully assembled (and cooked) pizzas in foil and freeze for up to 1 month. Reheat in the oven at 350°F.

Recipe Variations

• Veggie Lover’s: Add sautéed mushrooms, spinach, onions, and bell peppers.
• Spicy Kick: Use pepper jack cheese and a dash of hot sauce.
• No Egg Version: Just use sauce, cheese, and veggies or halal meat—more like a classic pizza.
• Dairy-Free: Use dairy-free cheese and olive oil instead of butter.
• Sweet & Savory: Spread cream cheese and top with turkey bacon and a drizzle of maple syrup.

Serving Suggestions

• Breakfast: Pair with coffee or tea and sliced fruit.
• Brunch Buffet: Serve with a yogurt parfait bar, roasted potatoes, and a big salad.
• For Kids: Keep it simple with cheese, scrambled egg, and turkey bacon. Cut into quarters for small hands.
• Meal Prep: Make ahead and refrigerate for up to 3 days. Reheat in the oven or air fryer for best texture.

Freezing and Storage

• To Store: Place cooled pizzas in an airtight container and refrigerate for up to 3 days.
• To Reheat: Bake in a 350°F oven for 5–7 minutes or use a toaster oven.
• To Freeze: Wrap individual pizzas in foil or parchment and place in a zip-top bag. Freeze for up to 1 month. Reheat from frozen in the oven at 375°F for 10–12 minutes.

Special Equipment

• Baking Sheet: For even, crisp baking.
• Nonstick Skillet: For cooking the eggs and crisping turkey bacon.
• Toaster Oven or Broiler: Optional, but great for reheating or getting extra melty cheese.

Frequently Asked Questions

Can I make these without eggs?
Absolutely. Just skip the eggs and use your favorite toppings like cheese, veggies, or halal meats.

What’s the best cheese for these?
Mozzarella melts beautifully, but cheddar, Monterey Jack, or even crumbled feta work great.

Do I need to cook the toppings first?
Yes, especially for veggies like mushrooms, spinach, or onions. It keeps things from getting watery.

Can I use whole wheat or gluten-free English muffins?
Definitely. Any variety works—just choose one that holds up well under toppings.

Can I crack a whole egg on top and bake it?
You can! Make a little well in the toppings, crack an egg on top, and bake until the white is set and the yolk is soft—about 10–12 minutes.

How can I make these ahead?
Assemble and store in the fridge. Bake when ready to serve, or bake and reheat later.

Can I use other meats besides turkey bacon?
Yes—try halal beef bacon, crumbled turkey sausage, or even shredded leftover chicken.

Can I freeze them?
Yes. Wrap tightly and freeze after baking. Reheat directly from frozen.

How do I keep them crispy?
Toast the muffins first, don’t overload them with wet toppings, and finish with a broil if needed.

Are these good for parties or brunch?
They’re perfect. Make a big batch, cut into wedges, and serve on a platter.

Conclusion

English Muffin Breakfast Pizzas are the ultimate easy meal—crispy, cheesy, satisfying, and totally flexible. Whether you’re feeding kids before school, hosting brunch, or just need a quick breakfast-for-dinner win, this recipe’s got you covered.

Try them out, get creative with toppings, and let me know what you think! I’d love to hear your favorite combos—snap a photo and tag me or leave a comment with your twist on this breakfast favorite.

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