English Muffin Breakfast Pizza with Eggs

Posted on March 12, 2023

If you love pizza and breakfast, you’re in for a treat! These English Muffin Breakfast Pizzas with Eggs are crispy, cheesy, and perfectly portioned for busy mornings. Each muffin half becomes a golden crust topped with fluffy scrambled eggs, melty cheese, and your favorite breakfast toppings — ready in minutes and family-approved!

Why You’ll Love This Recipe

Quick & easy: Ready in under 20 minutes — perfect for mornings.
Customizable: Add bacon, sausage, or veggies to make it your own.
Kid-friendly: Mini pizzas everyone can build themselves.
Freezer-friendly: Make ahead and reheat for meal prep.
Satisfying: Combines classic breakfast flavors with the fun of pizza.
Perfect for crowds: Great for brunch buffets or sleepovers.

Ingredients Needed

For the Base

4 English muffins, split in half
1 tbsp butter or olive oil
½ cup pizza sauce (or marinara)

For the Toppings

4 large eggs
2 tbsp milk
Salt and pepper to taste
½ cup cooked bacon or sausage crumbles
½ cup diced bell peppers (optional)
1 cup shredded mozzarella or cheddar cheese
1 green onion, sliced (for garnish)

Step-by-Step Instructions

Preheat the oven: Set oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toast the muffins: Place English muffin halves cut-side up on the baking sheet. Brush lightly with butter or oil. Toast in the oven for 4–5 minutes until slightly crisp.
Scramble the eggs: Whisk eggs, milk, salt, and pepper. Cook in a skillet over medium heat until softly scrambled (still creamy). Remove from heat.
Assemble pizzas: Spread 1 tbsp pizza sauce on each muffin half. Top with scrambled eggs, bacon or sausage, bell peppers, and shredded cheese.
Bake: Return to the oven for 5–7 minutes, until cheese is melted and bubbly.
Serve: Garnish with green onions and serve warm.

Tips for Success

Slightly toast the muffins first — this keeps them from getting soggy.
Don’t overcook the eggs before baking; they’ll finish in the oven.
Use parchment paper for easy cleanup.
Swap pizza sauce for salsa for a Tex-Mex twist.
Make it vegetarian with mushrooms or spinach instead of meat.
Freeze unbaked pizzas for quick grab-and-bake breakfasts.

Variations & Substitutions

Meat Lovers: Add diced ham, bacon, and sausage.
Veggie Delight: Load with peppers, onions, mushrooms, and spinach.
Tex-Mex Style: Use salsa instead of sauce and top with pepper jack cheese.
Mini Kids’ Pizzas: Let kids choose their toppings for a fun breakfast project.
Gluten-Free: Use gluten-free English muffins.

Serving Suggestions

Serve with orange juice or a smoothie for a complete meal.
Pair with a fruit salad or hash browns.
Great for brunch spreads or weekend breakfasts.
Serve with a dollop of sour cream or guacamole for extra richness.

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Wrap each pizza in foil and freeze for up to 2 months.
Reheat: Bake frozen pizzas at 375°F for 10–12 minutes or microwave for 1 minute until hot.

close up of one breakfast pizza showing fluffy

Frequently Asked Questions

Can I use bagels instead of English muffins?
Yes, bagels work perfectly — just slice thinly and toast first.

Can I make these ahead of time?
Absolutely! Assemble and refrigerate overnight, then bake in the morning.

Do I have to use pizza sauce?
No, you can use marinara, tomato paste, or even pesto.

Can I add eggs on top instead of scrambled?
Yes! Crack one small egg on top before baking for a “sunny-side-up” version.

Can I air fry these?
Yes — air fry at 375°F for 5–6 minutes until the cheese is melted and the muffins are crisp.