Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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.

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.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini pizza
Calories: 220 kcal
Sugar: 2g
Sodium: 410mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 10g
Cholesterol: 140 mg