Name: English Muffin Breakfast Pizza
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 English muffins, split; 2 eggs; 1/2 cup shredded cheese (cheddar, mozzarella, or mix); 1/4 cup diced vegetables (bell peppers, onions, spinach, tomatoes); 1 tsp butter or oil; Salt, to taste; Black pepper, to taste

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English Muffin Breakfast Pizza is a quick and satisfying way to start the day. With crispy English muffin halves as the base, topped with eggs, cheese, and my favorite breakfast toppings, it’s a personal-size breakfast that’s as fun to make as it is to eat. Whether I’m feeding a crowd or just want something delicious without a lot of fuss, this recipe delivers every time.

Why You’ll Love This Recipe

I love how customizable this breakfast pizza is. I can make it savory with sausage and cheddar, or veggie-packed with spinach and mushrooms. It’s easy to prep ahead, perfect for busy mornings, and even fun for kids to help assemble. Plus, it’s ready in under 20 minutes from start to finish—what’s not to love?

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

English muffins
Eggs
Shredded cheese (cheddar, mozzarella, or a mix)
Diced vegetables (like bell peppers, onions, spinach, or tomatoes)
Butter or oil
Salt
Black pepper

Directions

I start by preheating the oven to 400°F (200°C).
I split the English muffins and lay them on a baking sheet, cut side up.
If I like them extra crispy, I toast them in the oven for 3–4 minutes before adding toppings.
I sauté the veggies and breakfast meat in a skillet if needed.
In a small bowl, I scramble the eggs and cook them lightly in a pan until just set—they’ll finish in the oven.
I top each muffin half with a spoonful of scrambled eggs, a handful of toppings, and plenty of shredded cheese.
I bake for 8–10 minutes until the cheese is melted and bubbly.
Once out of the oven, I let them cool slightly before serving.

Servings and timing

This recipe makes 4 breakfast pizzas (2 whole English muffins). It takes about 5 minutes to prep and 10 minutes to bake, so I can have breakfast ready in around 15 minutes.

Variations

I like using a whole egg cracked directly onto each muffin half for a runny yolk version.
For a southwest twist, I use pepper jack cheese, black beans, and salsa.
Sometimes I skip the meat and go all veggie with mushrooms, spinach, and feta.
I use whole wheat or multigrain English muffins for a healthier base.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I pop them back in the oven at 350°F (175°C) for about 5–7 minutes, or until warmed through. They also reheat well in the toaster oven. I avoid microwaving since it can make the muffins soggy.

FAQs

Can I use whole eggs instead of scrambled?

Yes, I’ve cracked a whole egg on top of each muffin before baking. I just bake a little longer—closer to 12–14 minutes—until the egg is set to my liking.

Can I make these ahead?

I sometimes prep all the toppings and eggs in advance and store them in the fridge. Then, it only takes a few minutes to assemble and bake in the morning.

Can I freeze English muffin breakfast pizzas?

Yes, I freeze them after baking. I wrap them individually and reheat in the oven at 375°F (190°C) for about 10–12 minutes.

What’s the best cheese for breakfast pizza?

I usually go with cheddar or mozzarella, but Monterey Jack, feta, or even gouda work great too.

Are there vegetarian options?

Definitely. I often skip the meat and pile on veggies like peppers, spinach, mushrooms, and tomatoes.

Conclusion

English Muffin Breakfast Pizza is my go-to for a warm, hearty breakfast that’s as fun as it is easy. I love how I can mix and match toppings, and it’s perfect for using up leftovers. Whether I’m feeding the family or just need a quick bite before work, this recipe always hits the spot.