Who says pizza can’t be breakfast food? These English Muffin Breakfast Pizzas transform a classic morning staple into a delightful handheld meal that’s perfect for busy weekdays or lazy weekend brunches. With a crispy English muffin base topped with savory breakfast favorites, they’re a fun twist that both kids and adults will love.
I first created these mini breakfast pizzas when looking for a way to use up leftover breakfast ingredients, and they’ve since become a family favorite. The beauty of this recipe is its versatility – you can customize each pizza with everyone’s favorite toppings, making breakfast time both delicious and personal. In just about 45 minutes, you’ll have a satisfying meal that combines the best of breakfast and pizza in one irresistible package.
Why I Love These
These breakfast pizzas are the perfect balance of crispy and cheesy with endless topping possibilities.
They’re incredibly quick to assemble and can be prepped ahead for busy mornings.
I make these whenever we have overnight guests because they’re always a crowd-pleaser that feels special without requiring hours in the kitchen.
Ingredients
- 4 English muffins, split in half
- 1/2 cup pizza sauce
- 1 cup shredded mozzarella cheese
- 4 large eggs
- 1/2 cup cooked sausage or bacon, crumbled
- 1/4 cup diced bell peppers
- 1/4 cup sliced black olives
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- Salt and pepper to taste
How To Make
- Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Place 4 split English muffins on the baking sheet, cut side up.
- Spread pizza sauce evenly over each muffin half.
- Sprinkle mozzarella cheese over the sauce. Add crumbled cooked sausage or bacon, diced bell peppers, and sliced black olives on top.
- Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly.
- While the muffins are baking, cook the eggs in a non-stick skillet to your desired level of doneness (sunny-side up, scrambled, etc.).
- Once the muffins are baked, place a cooked egg on top of each muffin half. Season with dried oregano, dried basil, and salt and pepper to taste.
- Serve warm and enjoy your delicious breakfast pizzas!
Nutrition
These English Muffin Breakfast Pizzas offer a balanced morning meal with protein from eggs and meat, complex carbohydrates from the English muffins, and vitamins and minerals from the vegetable toppings. They’re particularly suitable for active individuals who need a hearty breakfast that provides sustained energy.
Each pizza is rich in protein (approximately 15-20g depending on toppings) and contains beneficial nutrients like vitamin A from eggs, calcium from cheese, and antioxidants from the vegetables. To create a lighter version, use whole grain English muffins, reduce the cheese by half, and load up on extra vegetables.
This recipe contains common allergens including wheat (English muffins), dairy (cheese), and eggs. For a dairy-free option, substitute with plant-based cheese alternatives. Those with gluten sensitivities can use gluten-free English muffins, which are widely available in most grocery stores.
Tips & Variations
- Prep all your toppings the night before and store in separate containers in the refrigerator for a quick assembly in the morning.
- Try a Mediterranean twist by using feta cheese, spinach, olives, and a sprinkle of za’atar seasoning instead of the traditional breakfast toppings.
- For a vegetarian version, replace the meat with sautéed mushrooms, which provide a similar umami flavor and hearty texture.
Ways To Serve Them
- With a side of fresh fruit salad for a complete breakfast
- Alongside a simple green salad dressed with lemon and olive oil for brunch
- With a small cup of tomato or roasted red pepper soup for lunch
- As part of a breakfast buffet with yogurt parfaits and a selection of juices
Proper Storage
- Fridge: Allow pizzas to cool completely before storing in an airtight container with parchment paper between layers to prevent sticking. They’ll keep well for up to 3 days.
- Freezer: These freeze beautifully for up to 1 month. Wrap each cooled pizza individually in plastic wrap, then place in a freezer-safe bag or container. Label with the date.
- Reheat: For refrigerated pizzas, reheat in a 350°F oven for 5-7 minutes until warmed through and crispy. From frozen, bake at 350°F for 15-20 minutes. Avoid microwaving as it will make the English muffins soggy.
Ingredients
- 4 English muffins, split in half
- 1/2 cup pizza sauce
- 1 cup shredded mozzarella cheese
- 4 large eggs
- 1/2 cup cooked sausage or bacon, crumbled
- 1/4 cup diced bell peppers
- 1/4 cup sliced black olives
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- Salt and pepper to taste
Steps
- Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Place 4 split English muffins on the baking sheet, cut side up.
- Spread pizza sauce evenly over each muffin half.
- Sprinkle mozzarella cheese over the sauce. Add crumbled cooked sausage or bacon, diced bell peppers, and sliced black olives on top.
- Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly.
- While the muffins are baking, cook the eggs in a non-stick skillet to your desired level of doneness (sunny-side up, scrambled, etc.).
- Once the muffins are baked, place a cooked egg on top of each muffin half. Season with dried oregano, dried basil, and salt and pepper to taste.
- Serve warm and enjoy your delicious breakfast pizzas!
Nutrition (per serving)
- Calories: 385 kcal
Notes
- Prep all your toppings the night before and store in separate containers in the refrigerator for a quick assembly in the morning.
- Try a Mediterranean twist by using feta cheese, spinach, olives, and a sprinkle of za'atar seasoning instead of the traditional breakfast toppings.
- For a vegetarian version, replace the meat with sautéed mushrooms, which provide a similar umami flavor and hearty texture.