Easy English Muffin Breakfast Pizzas

English muffin breakfast pizzas have completely transformed my morning routine! I used to skip breakfast or grab something boring on the go, but these mini breakfast pizzas changed everything for me. They combine the familiar comfort of pizza with the convenience of English muffins to create a morning meal that’s both satisfying and fun. The first time I made these English muffin breakfast pizzas for my family, they disappeared faster than I could say “breakfast is served!” What I love most about this recipe is how customizable it is, you can pile on your favorite toppings just like a regular pizza, but in a breakfast-friendly format.

My kids think it’s a special treat to have “pizza” for breakfast, while I appreciate that they’re getting a balanced meal with protein from the eggs and cheese, plus some vegetables sneakily incorporated. Whether you’re cooking for yourself on a lazy weekend morning or feeding a hungry crowd, these English muffin breakfast pizzas are guaranteed to start the day off right.

Why You’ll Love This Pizzas

You’re going to absolutely fall in love with these English muffin breakfast pizzas for so many reasons! First off, they’re incredibly quick to make. I can have them on the table in about 15 minutes, which is perfect for busy mornings when I’m trying to get everyone fed and out the door.

The versatility is another huge win. I’ve made these with all kinds of variations depending on what I have in my fridge. Sometimes I’ll use ham instead of bacon, add mushrooms when I’m feeling fancy, or swap the mozzarella for cheddar. My daughter loves hers with extra cheese and no peppers, while my son loads up on the olives and sausage. Everyone gets exactly what they want!

I also love that these English muffin pizzas hit that perfect sweet spot between healthy and indulgent. The eggs provide protein to keep me full until lunch, but the melty cheese and pizza flavor make it feel like a treat. It’s definitely not your boring bowl of oatmeal!

These mini breakfast pizzas are also perfect for meal prep. I often make a big batch on Sunday and reheat them throughout the week. Just 30 seconds in the microwave, and breakfast is ready, which means an extra few minutes of sleep on busy workdays!

And let’s be honest, there’s something undeniably fun about eating pizza for breakfast! It brings a smile to my face every time, and starting the day with a smile is always a good thing.

Ingredients

English muffins (4, split in half) – I like using whole grain for extra fiber, but any kind works great! The nooks and crannies are perfect for catching all that sauce and melted cheese.

Pizza sauce (1/2 cup) – Store-bought works perfectly here, but sometimes I use leftover marinara sauce from dinner the night before. In a pinch, I’ve even used salsa for a Mexican-inspired twist!

Mozzarella cheese (1 cup, shredded) – Fresh mozzarella is amazing if you have it, but the pre-shredded stuff from the grocery store works just fine too. I’ve experimented with different cheese blends as well a little cheddar mixed in adds nice color and flavor.

Eggs (4 large) – One for each pizza! I usually make mine over-medium so the yolk is still a little runny, but you can scramble them if you prefer. Farm-fresh eggs with those vibrant orange yolks make these look extra Instagram-worthy!

Sausage or bacon (1/2 cup, cooked and crumbled) – I typically cook a big batch of breakfast sausage or bacon on weekends and save some specifically for these pizzas. If I’m in a hurry, pre-cooked bacon crumbles from the store are a great time-saver.

Bell peppers (1/4 cup, diced) – Any color works! I like using a mix of red, yellow, and green for the prettiest presentation. The slight crunch and freshness balance out the rich cheese and meat.

Black olives (1/4 cup, sliced) – These are optional if you’re not an olive fan. My kids pick them off, but I love the salty, briny flavor they add.

Dried oregano and basil (1/4 teaspoon each) – These classic pizza seasonings really bring the flavors together. In summer, I sometimes substitute fresh herbs from my garden.

Salt and pepper to taste – Just a pinch is all you need, especially since the pizza sauce and toppings already have plenty of flavor.

How To Make These English Muffin Breakfast Pizzas

1. First things first, I preheat my oven to 375°F (190°C). While it’s heating up, I line a baking sheet with parchment paper – this makes cleanup so much easier! Sometimes if I’m in a real hurry, I’ll use aluminum foil instead.
2. I take my 4 English muffins and split them in half (if they aren’t pre-split already). The fork method works best for me – just insert a fork around the middle and gently pry apart to preserve those nooks and crannies we all love! Then I arrange all 8 halves on my prepared baking sheet, making sure the cut sides are facing up.
3. Now comes the fun part! I spoon about 1 tablespoon of pizza sauce onto each English muffin half. Using the back of my spoon, I spread the sauce evenly, making sure to leave a tiny border around the edge – this helps keep the sauce from bubbling over and creating a mess.
4. Next, I sprinkle the shredded mozzarella cheese evenly over each sauced muffin. I’m usually pretty generous here because, well, cheese makes everything better! Then I distribute my toppings: the crumbled sausage or bacon, diced bell peppers, and sliced black olives. I try to press the toppings slightly into the cheese so they don’t roll off.
5. Into the preheated oven they go! I bake them for about 8-10 minutes, or until the cheese is beautifully melted and starting to bubble, and the edges of the muffins turn golden brown. I always keep an eye on them after 8 minutes because they can go from perfectly melted to too brown pretty quickly.
6. While the muffin pizzas are baking, I cook my eggs. I usually use a non-stick skillet over medium heat with just a touch of butter. For sunny-side up eggs, I cook them for about 3 minutes until the whites are set but the yolks are still runny. If I’m making scrambled eggs, I’ll whisk them with a splash of milk and cook them until they’re just set but still moist.
7. Once my muffin pizzas come out of the oven, I carefully place a cooked egg on top of each one. Then I sprinkle them with the dried oregano and basil, and add a little salt and pepper to taste.
8. I serve them immediately while they’re still warm and the cheese is all melty and delicious! Sometimes I’ll add a little fresh herb garnish if I’m feeling fancy or serving them to guests.

Tips

Over the years of making these English muffin breakfast pizzas, I’ve picked up some helpful tricks that take them from good to great!

Toast the English muffins slightly before adding toppings if you prefer a crispier base. Just pop them in the toaster on a light setting before assembling. This prevents them from getting soggy, especially if your sauce is on the watery side.

For extra flavor, try brushing the muffins with a little garlic butter before adding the sauce. It adds a delicious flavor boost that reminds me of garlic bread pizza.

If you’re serving a crowd with different preferences, set up a “breakfast pizza bar” with all the toppings in separate bowls and let everyone customize their own. This works great for sleepovers or weekend family breakfasts.

Don’t overload the muffins with too many toppings, or they can get soggy and difficult to eat. A light hand works best here.

The egg doesn’t have to be cooked separately. For a different style, you can make a small well in your toppings and crack an egg directly onto the pizza before baking. Just add about 5-7 minutes to your baking time to ensure the egg is properly cooked.

If you’re short on time, you can use the broiler for the last minute of cooking to get that perfectly bubbly, slightly browned cheese on top.

For a spicy kick, add a few red pepper flakes or a drizzle of hot honey right before serving. It’s a game-changer for those who like a little heat!

Storage

One of the best things about these English muffin breakfast pizzas is how well they work for meal prep! I often make a big batch and store them for busy weekday mornings.

For next-day storage, I let the assembled and baked pizzas (minus the egg) cool completely, then store them in an airtight container in the refrigerator. They’ll keep well for up to 3 days. When I’m ready to eat one, I reheat it in the microwave for about 30 seconds, then top with a freshly cooked egg.

If you want to freeze them, I recommend doing so before adding the egg. I let the pizzas cool completely, then wrap each one individually in plastic wrap and place them in a freezer-safe bag. They’ll keep in the freezer for up to 3 months. To reheat from frozen, I either microwave them for 1-2 minutes or put them in a 350°F oven for about 10 minutes, then top with a fresh egg.

For the best texture when reheating, try using a toaster oven rather than a microwave if you have one available. It keeps the English muffin crispy instead of soggy.

If you’re taking these to work or school, I recommend packing the egg separately if possible. You can scramble eggs ahead of time and reheat them separately, then assemble your pizza at lunchtime.

Recipe Notes

• Try using bagels instead of English muffins for a chewier base.
• For a lower-carb option, try using portobello mushroom caps in place of English muffins.
• Add a layer of fresh spinach under the cheese for an extra serving of vegetables.
• Cream cheese makes a delicious base layer alternative to pizza sauce for a more breakfast-y flavor.
• Try Mexican-style with salsa instead of pizza sauce, and topped with avocado after baking.
• Make mini versions using English muffin quarters for appetizers or kid-sized portions.
• For a vegetarian version, substitute the meat with plant-based sausage or extra vegetables.
• Drizzling with maple syrup after baking creates an amazing sweet-savory combination.
• Try using different cheeses like provolone, gouda, or pepper jack for variety.
• Add a sprinkle of everything bagel seasoning for extra flavor and texture.

Frequently Asked Questions

Can I make these English muffin breakfast pizzas ahead of time?

Absolutely! I make these in advance all the time. I prepare everything up to the baking stage and store them in the refrigerator overnight. In the morning, I just bake them for about 10-12 minutes (slightly longer than the original recipe since they’re cold from the fridge), then add the freshly cooked eggs. If you want to go even further with prep, you can fully bake the muffin pizzas without the eggs, refrigerate them, and then just reheat and add a fresh egg when you’re ready to eat. They’re a lifesaver for busy mornings!

My kids don’t like eggs. Can I make these without the egg on top?

Yes, definitely! These are completely customizable. My nephew isn’t a fan of eggs either, so when he stays over, I make his without eggs and add extra cheese and toppings instead. They’re still delicious and protein-packed from the cheese and any meat toppings you choose to add. You could also try using a different protein topping like diced ham mixed into the cheese or a sprinkle of bacon bits. The beauty of these breakfast pizzas is that they can be adapted to anyone’s preferences!

What can I use instead of pizza sauce?

I’ve experimented with all sorts of alternatives when I’m out of pizza sauce! Salsa works wonderfully for a Mexican-inspired version. Pesto creates a delicious green pizza that pairs perfectly with scrambled eggs and feta cheese. A thin layer of cream cheese or ricotta makes a creamy base that’s especially good with smoked salmon and capers for a bagel-inspired variation. Even hummus can work as a base, particularly if you’re going for a Mediterranean flavor profile with feta and olives. And of course, a simple brush of olive oil with minced garlic is always delicious if you prefer a lighter option.

Kid-Friendly Variations

My kids absolutely love helping me make their own personalized versions of these breakfast pizzas! Here are some kid-approved variations we’ve created together:

For my little ones who think vegetables are “yucky,” I finely dice bell peppers, spinach, and mushrooms, and mix them right into the pizza sauce. They never even notice they’re eating veggies!

We sometimes make “happy face” breakfast pizzas by using olive slices for eyes, a piece of red bell pepper for a nose, and arranging the scrambled eggs in a smile shape. Food is always more fun when it has a face!

My daughter loves a “princess pizza” version with pink sauce (just mix a tiny drop of red food coloring into the pizza sauce), white cheese, and scrambled egg “clouds.” A sprinkle of edible gold or rainbow sprinkles makes it extra special for special occasions.

For picky eaters, starting with a simple cheese version and gradually introducing new toppings one at a time has worked well in my house. Now my son, who used to only eat plain cheese, proudly creates his own “supreme” version!

These English muffin breakfast pizzas are not just delicious, they’re a fun way to get the whole family involved in the kitchen and start the day with smiles all around. Happy breakfast pizza-making!

• 4 English muffins, split in half (whole grain recommended for extra fiber)
• 1/2 cup pizza sauce (store-bought, marinara, or even salsa for variation)
• 1 cup shredded mozzarella cheese (or cheese blend like mozzarella + cheddar)
• 4 large eggs (cooked to your preference: over-medium, scrambled, etc.)
• 1/2 cup cooked and crumbled sausage or bacon (pre-cooked or leftovers work great)
• 1/4 cup diced bell peppers (any color or mixed for variety)
• 1/4 cup sliced black olives (optional)
• 1/4 tsp dried oregano
• 1/4 tsp dried basil
• Salt and pepper to taste

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