Looking for a delicious twist on your morning routine? This English muffin breakfast pizza is the perfect combination of crispy, cheesy, and savory flavors—all on a handheld, toasted base. Whether you’re short on time or craving something new, this quick and satisfying recipe will have you excited to wake up. Keep reading to discover how simple ingredients can turn breakfast into your favorite meal of the day.
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 plate |
Ingredients
- 2 English muffins split in half
- 4 large eggs
- 1 cup shredded mozzarella cheese
- 4 tablespoons cooked and crumbled breakfast sausage
- 2 tablespoons chopped red bell pepper
- 2 tablespoons chopped green onion
- Salt to taste
- Black pepper to taste
- 1 tablespoon olive oil
Equipment
- Baking sheet
- Parchment paper
- Small skillet
- Spatula
- Mixing bowl
- Measuring cups
- Measuring spoons
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper for easy cleanup.
- Sauté the veggies. In a small skillet, heat olive oil over medium heat. Add the chopped red bell pepper and sauté until slightly softened, about 2 minutes. I love a bit of color and crunch in each bite, and this step adds that fresh edge. Set aside.
- Prepare the English muffins. Place each half cut side up on the prepared baking sheet. I like to push down gently in the center of each muffin using the back of a spoon to make a little “well” for the egg. This helps hold everything in place once you add toppings.
- Build your base layer. Sprinkle mozzarella generously over each muffin half. Feel free to mix cheeses here. A little sharp cheddar or Monterey jack adds a beautiful flavor profile too.
- Add sausage and peppers. Divide the cooked sausage and the sautéed peppers evenly on top of the cheese. If you’re using bacon or going meatless, adjust here. I often do half-and-half for mixed preferences in the house.
- Add the eggs. This part can be a little delicate. Crack one egg directly over each muffin half if you like sunny-style yolks. If you prefer a neater presentation or well-done eggs, whisk all the eggs in a bowl and spoon about 3 tablespoons over each muffin instead.
- Season gently. A pinch of salt and pepper is all you need here. Let the sausage and cheese do the bulk of the seasoning work.
- Bake until golden. Place the tray into the oven and bake for 10 to 12 minutes. Keep a close eye around the 10-minute mark — you want the egg whites fully set but the yolks just slightly soft if you kept them whole. Cheese should be bubbly and edges crisp.
- Finish with green onion. Once out of the oven, garnish each pizza with fresh chopped green onion. It adds just the right pop of color and a gentle bite to balance the richness.
- Serve hot and dig in. These are best right out of the oven, but if you’re meal prepping, read below for tips on storing and reheating.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I substitute the English muffin with something else?
Yes. You can use small whole wheat sandwich thins, mini naan rounds, or even bagel halves. Keep in mind cooking times may vary slightly depending on thickness.
How can I make this gluten-free?
Use certified gluten-free English muffins. Most major grocery stores carry them now, and they work beautifully in this recipe.
How do I keep the eggs from overflowing the muffin?
Creating a well in the center helps, but if you’re using large eggs and the muffin is small, beating the egg and spooning it in is a more controlled option.
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English Muffin Breakfast Pizza
Ingredients
- 2 English muffins split in half
- 4 large eggs
- 1 cup shredded mozzarella cheese
- 4 tablespoons cooked and crumbled breakfast sausage
- 2 tablespoons chopped red bell pepper
- 2 tablespoons chopped green onion
- Salt to taste
- Black pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Heat olive oil in a small skillet over medium heat. Add red bell pepper and sauté until slightly softened, about 2 minutes. Set aside.
- Place the split English muffins cut side up on the prepared baking sheet.
- Lightly press down the centers of each muffin half to create a small well.
- Sprinkle shredded mozzarella evenly over each muffin half.
- Top with cooked sausage and sautéed red peppers.
- Carefully crack one egg over the center of each muffin half or beat the eggs and spoon a few tablespoons onto each if preferred. Season with salt and pepper.
- Bake in the preheated oven for 10-12 minutes or until the egg whites are set and cheese is melted.
- Remove from oven and garnish with chopped green onion.
- Serve warm and enjoy.
