There is honestly nothing that gets me out of bed faster than the smell of a warm english muffin breakfast pizza toasting in the oven. It is the ultimate combination of two of my favorite foods, bringing the comfort of savory breakfast staples together with the fun of pizza night.
I remember the first time I decided to whip these up for my family on a busy Saturday morning. We had a long day of sports and errands ahead of us, and I needed something that was substantial but didn’t require standing over a stove for an hour.
The beauty of this recipe lies in its incredible simplicity and the nostalgia it evokes with every bite. It reminds me of those frozen snacks we loved as kids, but this homemade version is elevated with fresh ingredients and real cheddar cheese.
Over the years, this has become my go-to solution for clearing out the fridge at the end of the week. You can toss on whatever veggies or permissible proteins you have on hand, making it a zero-waste hero in my kitchen.
Whether you are meal prepping for a busy work week or hosting a casual brunch, this english muffin breakfast pizza never fails to impress. It is crispy, cheesy, and packed with flavor, proving that breakfast really is the most important meal of the day.
Why you’ll love this Easy English Muffin Breakfast Pizzas
- Incredibly fast preparation: You can have these prepped and in the oven in just 10 minutes, making them perfect for rushed mornings when you still want a hot meal.
- Family-friendly flavors: The combination of melted cheese, fluffy eggs, and savory turkey sausage is a hit with both kids and adults, so you won’t have to cook separate meals.
- Highly customizable: This recipe serves as a blank canvas, allowing you to easily swap the turkey sausage for beef turkey turkey bacon or load it up with your favorite garden vegetables.
- Freezer-friendly convenience: You can make a large batch of this english muffin breakfast pizza recipe ahead of time, freeze them, and reheat them for a grab-and-go breakfast solution.
- Balanced nutrition: With a good mix of protein from the eggs and turkey, carbohydrates from the muffin, and calcium from the cheese, it provides sustained energy for the day.
- Minimal cleanup: Using a parchment-lined baking sheet means you won’t be left scrubbing pans after breakfast, giving you more time to enjoy your morning coffee.
Ingredients
- 4 English muffins, split in half
- 1 tablespoon butter or olive oil
- 5 large eggs, beaten
- 1/2 cup turkey sausage crumbles, cooked and browned
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup red bell pepper, finely diced
- 2 tablespoons fresh chives, chopped
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: 1/2 cup pizza sauce or country gravy for the base
Directions
Step 1
Start by preheating your oven to 400°F (200°C) to ensure it is hot enough to crisp up the bread quickly. Line a large baking sheet with parchment paper, which will prevent sticking and make your cleanup process effortless.
Step 2
Place your split English muffins on the baking sheet with the cut side facing up. Bake them in the preheated oven for about 3 to 4 minutes.
Step 3
This initial toasting step is absolutely crucial for the texture. It creates a barrier that prevents the bread from becoming soggy once you add the toppings.
Step 4
While the muffins are toasting, melt your butter in a non-stick skillet over medium heat. Pour in the beaten eggs and scramble them gently.
Step 5
Cook the eggs until they are just set but still look slightly moist and glossy. Remember that they will continue cooking in the oven, so it is important not to dry them out at this stage.
Step 6
Season the scrambled eggs with salt and pepper to taste. Remove the muffins from the oven and set them on a heat-safe surface.
Step 7
If you are using pizza sauce or country gravy, spread a thin layer onto each muffin half now. This adds an extra layer of moisture and flavor that ties everything together.
Step 8
Top each muffin half evenly with the soft scrambled eggs. Distribute the cooked turkey sausage crumbles and diced red peppers over the eggs.
Step 9
Finish by piling a generous mound of shredded sharp cheddar cheese on top of each pizza. The cheese acts as the glue that holds all the delicious toppings in place.
Step 10
Return the baking sheet to the oven and bake for another 10 to 12 minutes. You are looking for the cheese to be bubbly and melted with a golden brown color.
Step 11
Remove the pizzas from the oven and let them cool for just a minute. Garnish with fresh chopped chives for a pop of color and oniony bite before serving hot.
Variations, pairings, and serving ideas
Variations
For those who enjoy a bit of heat in the morning, try adding diced jalapeños to the egg mixture. A splash of hot sauce or a sprinkle of red pepper flakes on top of the melted cheese also works wonders. This spicy kick wakes up your palate instantly.
If you prefer a vegetarian version, simply omit the turkey sausage and load up on veggies. Sautéed spinach, mushrooms, and onions make for a hearty and earthy topping combination. You could also swap the cheddar for feta cheese for a Mediterranean twist.
For a “meat lovers” edition that stays within dietary preferences, try adding crispy beef turkey turkey bacon bits alongside the turkey sausage. You could also use spiced ground beef or sliced beef turkey turkey pepperoni for a more authentic pizza flavor profile. These savory additions make the breakfast feel extra indulgent.
If you have a sweet tooth, you might be thinking about dessert already. While these pizzas are savory, I love knowing I have a batch of cherry coconut magic bars waiting for me as a mid-morning snack. It is all about balance.
Pairings
These hearty breakfast pizzas pair beautifully with a light and fresh fruit salad. The acidity and sweetness of berries or melon cut through the richness of the cheese and eggs. It creates a well-rounded meal that doesn’t feel too heavy.
Coffee is, of course, a non-negotiable partner for this dish. A dark roast coffee or a creamy latte complements the savory notes of the cheddar and turkey sausage perfectly. For a cold option, a glass of freshly squeezed orange juice adds a nice citrus brightness.
If you are serving these for brunch, consider offering a side of roasted potatoes or hash browns. The extra crunch from the potatoes mirrors the crispiness of the English muffin. A simple arugula salad with lemon vinaigrette is also a sophisticated side that adds freshness.
Serving ideas
Serve these pizzas on a large wooden cutting board for a rustic, communal feel. This allows everyone to grab their own and makes for a beautiful centerpiece on the breakfast table. You can scatter extra chives or parsley around the board for presentation.
For a fun dipping experience, provide small bowls of extra pizza sauce, ranch dressing, or even salsa on the side. Kids especially love being able to dip their pizza slices. It adds an interactive element to the meal.
If you are hosting a crowd, arrange the pizzas on a tiered serving platter. This saves table space and elevates the presentation instantly. It makes a simple breakfast recipe look like a catered event.
Storage and make-ahead tips
Storage
If you have leftovers, let them cool completely to room temperature to prevent condensation from making the bread soggy. Store them in an airtight container in the refrigerator for up to three days. They hold up surprisingly well and make for a great quick snack.
For longer storage, wrap each cooled pizza individually in aluminum foil or plastic wrap. Place the wrapped pizzas in a heavy-duty freezer bag. They will keep well in the freezer for up to one month.
Label the freezer bag with the date so you know exactly when they were made. This helps you rotate your freezer stock efficiently. Having these ready to go is a lifesaver on busy mornings.
Make-ahead
To meal prep this english muffin breakfast pizza, bake the full batch as directed and allow them to cool. Once frozen, you have a convenient breakfast that is ready in minutes. This is ideal for students or busy professionals.
When you are ready to eat, you can reheat them directly from frozen. Place the frozen pizza in a toaster oven or regular oven at 350°F (175°C) for about 10-15 minutes. This method restores the crispiness of the muffin better than a microwave.
If you must use a microwave, wrap the pizza in a paper towel to absorb excess moisture. Heat on high for 1-2 minutes until heated through. While softer, it is still a delicious and speedy option.
Common mistakes when making an english muffin breakfast pizza
- Skipping the pre-toast: Failing to toast the muffins before adding toppings is the most common error, resulting in a soggy and unappetizing base.
- Overcooking the eggs: Scrambling the eggs until they are completely dry in the pan will lead to a rubbery texture once they come out of the oven.
- Overloading the sauce: Using too much pizza sauce or gravy can saturate the bread quickly, making it difficult to hold and eat by hand.
- Using high-moisture veggies: Adding raw, water-heavy vegetables like tomatoes without patting them dry can release too much liquid during baking.
- Not shredding your own cheese: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly, so grate your own block for the best results.
Final notes
This recipe has truly transformed the way I approach breakfast on hectic mornings. It proves that you do not need complicated ingredients or hours of time to create a meal that is both satisfying and delicious. The combination of textures—from the crunch of the muffin to the creaminess of the cheese—is simply unbeatable.
I encourage you to experiment with your own toppings and make this recipe your own. Whether you stick to the classic turkey sausage and cheddar or venture into gourmet vegetable combinations, the result is always comforting. It is a small act of culinary creativity that starts the day on a high note.
Don’t forget to make a double batch next time you are in the kitchen. Your future self will thank you when you can pull a hot, homemade breakfast straight from the freezer. Enjoy the ease and flavor of this delightful morning treat!
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Easy English Muffin Breakfast Pizzas
Start your morning right with these crispy English muffin breakfast pizzas. Topped with fluffy scrambled eggs, savory turkey sausage, and melted cheddar, they are a quick, freezer-friendly meal the whole family will love.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 4 English muffins, split in half
- 1 tablespoon butter or olive oil
- 5 large eggs, beaten
- 1/2 cup turkey sausage crumbles, cooked and browned
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup red bell pepper, finely diced
- 2 tablespoons fresh chives, chopped
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: 1/2 cup pizza sauce or country gravy for the base
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
- Place the split English muffins cut-side up on the baking sheet. Bake for about 3-4 minutes just to toast them slightly, which prevents the bread from becoming soggy later.
- While muffins toast, melt butter in a non-stick skillet over medium heat. Pour in the beaten eggs and scramble gently until they are just set but still slightly moist (they will finish cooking in the oven). Season with salt and pepper.
- Remove muffins from the oven. If using pizza sauce or gravy, spread a thin layer on each half now. Top evenly with the scrambled eggs, cooked turkey sausage crumbles, diced peppers, and a generous mound of cheddar cheese.
- Return the baking sheet to the oven and bake for 10-12 minutes, or until the cheese is bubbly and golden brown. Garnish with fresh chives before serving hot.
Notes
These are excellent for meal prep! Wrap baked and cooled pizzas individually in foil and freeze for up to a month. Reheat in the oven or toaster oven for a quick grab-and-go breakfast. For a spicy kick, add a dash of hot sauce to the eggs before cooking.
Nutrition
- Serving Size: 2 pizzas
- Calories: 380
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 245mg