Ultimate English Muffin Breakfast Pizza Recipe | 20-Min Easy

There’s something incredibly satisfying about a breakfast that feels playful and comforting, yet still doable on a weekday. English Muffin Breakfast Pizza is exactly that—little golden rounds with toasty edges, a saucy base, soft scrambled eggs, melty cheese, and your favorite morning toppings. It has the spirit of a cozy diner breakfast with the fun of a personal pizza, and it happens to be quick enough for busy mornings, too.

Expect a crunchy-chewy crust, creamy eggs, and gooey cheese, plus endless ways to customize—bacon or sausage, colorful veggies, a touch of heat if you like it, and fresh herbs to brighten each bite. This is the kind of recipe that invites creativity and rewards you with a warm, satisfying plate in under 30 minutes.

Why This English Muffin Breakfast Pizza Will Win Your Mornings

This dish brings together everything great about breakfast—eggs, cheese, and savory toppings—on a toasty English muffin “crust” that crisps beautifully in the oven. It’s faster than traditional pizza, easier than a full skillet scramble, and endlessly adaptable. You can make it kid-friendly with just cheese and eggs, or dress it up with vibrant veggies and herbs. It’s a reliable, fun, and crowd-pleasing option that works for brunch guests, weekday mornings, and even breakfast-for-dinner nights.

What You’ll Need: Ingredients for English Muffin Breakfast Pizza

• English muffins (4) – Split into 8 halves; their nooks and crannies create a crisp, sturdy base for toppings.
• Pizza sauce or marinara (about 1 cup) – Adds tang and moisture; choose a thicker sauce to avoid sogginess.
• Large eggs (6) – Softly scrambled to give a creamy, rich layer that screams “breakfast.”
• Shredded mozzarella (1 1/2 cups) – Melts beautifully for that classic pizza pull.
• Sharp cheddar (1/2 cup) – Adds a savory, slightly tangy punch to balance the mild mozzarella.
• Cooked bacon or breakfast sausage (about 4 slices bacon or 6 oz sausage) – Savory protein with a pleasant saltiness; cook and drain well so the muffins stay crisp.
• Bell pepper, diced (1/2 cup) – Adds color, sweetness, and a bit of crunch.
• Baby spinach, chopped (1 cup) – Wilts gently in the oven for fresh, earthy flavor.
• Red onion, thinly sliced (1/4 cup) – Brings mild sharpness and aroma without overpowering.
• Olive oil or butter (1 tablespoon) – For cooking eggs and softening veggies.
• Garlic powder or minced garlic (1/2 teaspoon) – Adds a subtle savory backbone that ties it together.
• Kosher salt and black pepper – Essential seasoning to make every component shine.
• Red pepper flakes or hot sauce (optional) – For a little morning kick.
• Fresh herbs: chives, parsley, or basil – Bright, fresh finish that lifts the flavors.
• Grated Parmesan (optional, 2 tablespoons) – A final sprinkle for extra savoriness and a hint of nuttiness.
• Optional sauce twist – Try pesto or a little sausage gravy for fun variations if you’re feeling adventurous.

How to Make It: Step-by-Step English Muffin Breakfast Pizza

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
2. Split and pre-toast the muffins. Arrange the 8 halves cut-side up and bake for 5–7 minutes until just lightly golden. This step keeps the pizzas crisp under the sauce and toppings.
3. Cook your protein. If using bacon, cook until crisp and pat dry; crumble. If using sausage, brown and drain. Removing excess fat is key to preventing soggy muffins.
4. Soften the veggies. In a small skillet, warm the olive oil or butter over medium heat. Add bell pepper and red onion with a pinch of salt; sauté 2–3 minutes until slightly tender. Stir in garlic and spinach just until wilted. Transfer to a plate.
5. Soft-scramble the eggs. Whisk eggs with a pinch of salt and pepper. Over low heat, pour into the skillet and gently stir until just set but still glossy—about 2–3 minutes. Keep them slightly underdone; they’ll finish in the oven.
6. Sauce the muffin halves. Spread each toasted half with about 2 tablespoons of pizza sauce. Don’t overdo it—just a thin, even layer is enough.
7. Add the first cheese layer. Sprinkle a little mozzarella over the sauce to create a melty base that helps toppings stick.
8. Top with eggs and protein. Divide the soft-scrambled eggs evenly among the muffins, then add bacon or sausage. Aim for even coverage so each bite is balanced.
9. Add veggies and more cheese. Scatter the sautéed pepper, onion, and spinach. Finish with remaining mozzarella and the cheddar. If using Parmesan, dust it over the top.
10. Bake for 6–8 minutes, just until the cheese is melted, bubbly, and the muffin edges are crisp.
11. Optional broil. For extra blistered cheese, broil on high for 1–2 minutes. Keep a close eye—bubbling to golden happens fast.
12. Finish and serve. Sprinkle with fresh herbs, a pinch of red pepper flakes, or a few dashes of hot sauce. Let cool for 1–2 minutes and enjoy while hot.

Timing & Preparation Details at a Glance

Even on a busy morning, this recipe fits comfortably into your schedule. Here’s what to expect:

• Prep time: 15 minutes (includes cooking meat and veggies, scrambling eggs)
• Bake time: 11–15 minutes total (5–7 minutes pre-toast + 6–8 minutes to melt)
• Total time: About 30 minutes
• Yield: 8 mini pizzas (4 English muffins), serves 4 (2 halves per person)

Make-ahead: Pre-toast the muffins and cook your protein/veggies the night before. In the morning, scramble eggs, assemble, and bake. You can also soft-scramble and refrigerate the eggs; rewarm gently before assembling to keep them tender.

Storage: Leftovers keep in an airtight container in the fridge for up to 3 days. For longer storage, freeze fully baked pizzas after cooling completely; wrap individually and place in a freezer bag for up to 2 months.

Reheating: To keep the crust crisp, use a toaster oven or regular oven at 350–375°F (175–190°C). Bake 6–10 minutes from refrigerated, or 12–15 minutes from frozen. An air fryer at 350°F (175°C) for 4–6 minutes works well too. Microwave is fastest (45–60 seconds) but softens the muffins; if you go this route, finish under the broiler for 1 minute to re-crisp.

Pro Tips for Guaranteed Success

• Always pre-toast the muffins. It’s the simplest way to keep the base crisp under sauce and cheese.
• Keep eggs just set. Overcooking before baking can lead to dry eggs. Soft and glossy is ideal—they’ll finish in the oven.
• Drain proteins thoroughly. Extra fat makes the crust soggy; blot bacon on paper towels and drain sausage well.
• Use a cheese blend. Mozzarella gives stretch, while cheddar or provolone adds flavor. A pinch of Parmesan on top gives a savory finish.
• Don’t overload. Pile toppings evenly but moderately so the cheese can melt and everything heats through.
• Season in layers. A light sprinkle of salt and pepper on eggs and veggies makes a noticeable difference.
• Try a flavor twist. Pesto + tomato + egg, or a BBQ drizzle with cheddar and sausage, or a veggie-forward combo with mushrooms and spinach.
• Finish fresh. Chives, parsley, or basil add brightness; a sprinkle of red pepper flakes wakes up rich flavors.
• For gluten-free diets, choose gluten-free English muffins and check sauces for hidden wheat.

A Quick Nutritional Snapshot

Nutrition will vary based on your toppings and sauce. The estimate below is for one serving (2 muffin halves) made with pizza sauce, scrambled eggs, mozzarella/cheddar, and bacon, plus light sautéed veggies.

To lighten it up: Use turkey sausage or lean Canadian bacon, reduce cheese slightly, and go heavy on veggies. To boost protein: Add an extra egg or use part-skim mozzarella with a sprinkle of Parmesan for flavor without much extra fat.

Common Questions, Answered

Can I make these vegetarian?

Absolutely. Skip the bacon or sausage and add extra veggies like mushrooms, tomatoes, or broccoli florets. Consider a sprinkle of feta or a drizzle of pesto for extra flavor to replace the savory note from meat.

Can I put a whole egg on top instead of scrambling?

On small muffin halves, a whole chicken egg tends to spill over. If you want that “baked egg” look, you can try a small quail egg, or press a slight well in the toppings and bake carefully. Otherwise, soft-scrambled eggs are the most reliable way to get tender, evenly cooked results.

Can I prep these ahead and freeze them?

Yes. Fully bake, cool completely, then wrap each pizza tightly and freeze up to 2 months. Reheat from frozen in a 350–375°F (175–190°C) oven or toaster oven for 12–15 minutes, or air fry at 350°F for 6–8 minutes until hot and crisp.

A Warm Closing: Final Thoughts

English Muffin Breakfast Pizza is a small, joyful way to personalize breakfast and bring a bit of “special” to your everyday routine. With just a few pantry staples and a handful of toppings, you get individual pizzas that satisfy everyone at the table—kids can choose simple cheese and egg, while you pile on peppers, herbs, and a touch of heat. It’s a recipe that meets you where you are: quick on weekdays, fun for a lazy weekend brunch, and practical enough to stash in the freezer for later.

Most of all, it invites you to cook with ease and playfulness. Mix and match, try new flavor combinations, and enjoy the cozy aroma of cheese and toasted muffins drifting through the kitchen. Share them around the table, watch them disappear, and take pride in a breakfast that feels both homemade and delightfully effortless.