Description
This English Muffin Breakfast Pizza recipe transforms simple breakfast staples into a flavorful and fun meal. Crisped English muffin halves serve as the base, topped with seasoned pizza sauce, fluffy scrambled eggs, crispy bacon or sausage, a blend of melted mozzarella and cheddar cheeses, and fresh veggies. Perfect for a weekend brunch or a hearty breakfast, this dish combines the best of breakfast and pizza in a quick, oven-baked format.
Ingredients
Scale
English Muffins
- 4 English muffins, split in half (8 halves total)
- Olive oil spray or 1 tablespoon olive oil for brushing
- Flour or cornmeal for the baking sheet (optional, to prevent sticking)
Eggs and Dairy
- 6 large eggs
- 3 tablespoons milk or half-and-half
- 1 tablespoon unsalted butter
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
Meats
- 4 slices bacon, cooked crisp and crumbled (or 1/2 cup cooked breakfast sausage)
Sauce and Spices
- 1/2 cup pizza sauce or marinara sauce
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil (optional)
Vegetables
- 2 green onions, thinly sliced (white and green parts)
- 1/4 cup diced bell pepper (red or green)
- 1/4 cup finely diced red onion (optional)
Oils
- 1 tablespoon olive oil (optional, for extra crispiness)
Instructions
- Prepare the oven and pan: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it. Sprinkle a little flour or cornmeal on the tray to help keep the English muffins from sticking and to add texture.
- Prep the English muffins: Split the English muffins in half using a fork to maintain their nooks and crannies, or a serrated knife for a cleaner cut. Arrange the 8 halves cut side up on the prepared baking sheet. Lightly brush or spray the cut sides with olive oil for extra crispness.
- Pre-toast the muffin bases: Bake the English muffins in the preheated oven for 5–7 minutes, until edges start to lightly crisp but are not browned. Remove from the oven and set aside while preparing toppings. Keep the oven on.
- Cook the bacon or sausage: If not yet cooked, cook the bacon in a skillet over medium heat until crisp, drain on paper towels, then crumble. For sausage, cook in a skillet breaking into small crumbles until browned and no pink remains; drain excess fat. Set aside 4 slices of bacon or about 1/2 cup cooked sausage.
- Make the scrambled eggs: Crack 6 eggs into a bowl. Add 3 tablespoons milk or half-and-half, 1/4 teaspoon salt, and black pepper. Whisk vigorously until blended and slightly frothy to incorporate air. Heat a nonstick skillet over medium heat, melt butter coating pan bottom. Pour in eggs, let sit for 10–15 seconds, then gently push eggs from edges to center with a spatula, forming soft curds. Continue cooking, stirring occasionally, until just set but still glossy and soft. Remove from heat and season with additional salt if needed. Set aside.
- Season and prepare the sauce: Mix pizza or marinara sauce with garlic powder, oregano, and basil (if using) in a small bowl. Taste and add salt if needed.
- Assemble the pizzas: Spoon about 1 to 1½ tablespoons of seasoned sauce onto each toasted English muffin half, spreading evenly to the edges. Divide scrambled eggs evenly among the muffins, then sprinkle crumbled bacon or sausage over the eggs.
- Add cheeses and vegetables: Combine shredded mozzarella and cheddar in a small bowl. Sprinkle cheese mixture over each muffin half, covering the eggs and meat. Top each with a sprinkle of Parmesan cheese. Distribute diced bell pepper and red onion (if using) on top, and scatter sliced green onions over everything.
- Bake the breakfast pizzas: Return tray to the oven and bake for 8-12 minutes until cheese is melted, bubbly, and golden in spots, and muffins are crisp around the edges. Optionally, broil for 1-2 minutes at the end for extra browning, watching carefully to avoid burning.
- Rest and serve: Remove from oven and let rest for 2-3 minutes to let cheese set for easier eating. Transfer to plates and serve warm.
Notes
- Using a fork to split English muffins preserves their nooks and crannies which hold the toppings better.
- Brushing olive oil on muffin tops before baking enhances crispness.
- Pre-toasting muffin halves prevents sogginess after adding toppings.
- You can substitute bacon with breakfast sausage for variety.
- Broiling at the end adds a nice golden-brown finish but watch closely to prevent burning.
- The recipe can be easily doubled for larger groups.
- Optional diced red onion adds a mild pungency and crunch that complements the muffins well.
