English Muffin Breakfast Pizza Recipe: My Lazy Morning Go-To
Let’s Talk: Why I Love English Muffin Breakfast Pizza
You know those mornings when the clock is glaring at you and your stomach is already humming its hungry tune? That’s when I reach for my trusty English muffin stash and make breakfast pizza. My kids started calling this “Pizza for Breakfast!” and, honestly, who am I to say no to anything that gets them to eat without a fight (it’s either that or marshmallow cereal). Once, I even set the smoke alarm off the first time I made these—forgot the broiler, oops. Now I just laugh about it anytime someone mentions pizza in the morning.
Why You’ll Love This (Like, Seriously)
I make this when: 1) it’s too early to think straight, 2) I’ve got a leftover cheese mountain, or 3) someone forgot to buy bread and the only thing left is English muffins. My family goes practically feral for these because, well, pizza, but also because they can pick their own toppings (and not argue with me for like five entire minutes). Sometimes I get frustrated when the cheese melts weirdly—but if you just eat it quick, you won’t even notice. Works every time.
What You’ll Need (But Feel Free to Wing It)
- 2 English muffins, split (or whatever’s lurking in the freezer—I’ve used bagels in a pinch)
- 4 tablespoons pizza sauce (honestly, ketchup works if you’re desperate, shhh…)
- 1 cup shredded mozzarella (cheddar if you like; my gran swore by supermarket brand blocks, but grated works, too)
- 2 eggs (optional; I sometimes skip if I can’t be bothered)
- Favorite toppings: diced peppers, ham bits, mushrooms, leftover sausage—literally whatever is knocking about. Even pineapple, if you’re that way inclined (not judging… much)
- Pepper, salt, and a whisper of oregano (completely optional, but I like a little pinch!)
Making It: More or Less In This Order
- Heat your oven to about 400°F (200°C). Or, use the toaster oven. Or the air fryer. Whatever works—I once used a campfire grill and, well, don’t recommend it but it sort of worked.
- Take your muffin halves and toast them just a bit. Otherwise, they go all soggy later. Trust me, learnt that one the messy way.
- Spoon the sauce over the cut sides. I don’t measure here, just enough so it’s not dry. If you get too excited and spill some—bonus kitchen snack.
- Sprinkle cheese, then pile on the toppings. I get overexcited sometimes and the cheese falls off, but hey, that’s what the pan is for.
- If using eggs, make a little well in the cheese and crack them right in. Or scramble them first if that’s easier, especially if you hate the wobbly bit in yolks (I do).
- Grind pepper, shake salt, and dust some oregano if you remember (not essential, but tasty).
- Bake for about 8-10 minutes, or until cheese is bubbling and you get that golden edge situation. Broil for a minute if you like danger. This is where I usually sneak a bite—don’t burn your tongue!
Notes from My Own Messy Kitchen
- If the muffins are a bit stale, just toast them longer; actually, I think they crisp up better.
- I once made a batch with store-brand American cheese slices—it was weirdly good, though kinda sticks to your teeth.
- Remember to line the baking tray if you hate scraping burnt cheese (I always forget, then curse later).
Experiments (Mostly Good, One Not So Much)
- I tried making these with naans once; they were delicious, but too floppy. Pita works better than you’d think, though!
- Tinned pineapple? Oddly, the kids loved it. Anchovies? That one… didn’t go over well, let’s just leave it at that.
- Egg-free is totally fine—sometimes I just do ALL cheese, because moods matter.
What If You Don’t Have Fancy Equipment?
Baking sheet? I mean, any tray cobbled together from the cupboard will do, or even an oven-safe plate. I’ve used foil on an old rack before—just keep an eye so nothing drips onto the bottom of the oven and sets off alarms (ask me how I know). No broiler? Skip it. Perfectly good without.
Will It Keep? (Maybe, Maybe Not)
You can store leftovers in the fridge (airtight and all that) and reheat, but honestly, in my house it never makes it more than a day—someone always snags the last one for a midnight snack. In theory, keeps 2 days.
How to Serve, or: My Family’s Small Traditions
I love these with a bit of hot sauce, or a side of fruit if I’m feeling healthy (my sister says that’s weird, but she’s the one who eats pizza cold). On Sundays we sometimes turn it into a ‘build your own breakfast bar’ and let everyone go mad with their toppings. You do you.
Hard-Learned Pro Tips
- Don’t rush the toasting bit—if you skip it, the bottom goes all soggy and kind of sad. I once tried to save time, big mistake.
- Keep an eye while broiling—these want to burn quick. Set a timer or, better yet, just don’t stray too far (I once wandered off to check my emails… and came back to the smoke alarm serenade).
- If your muffins are super fresh, maybe bake a minute or two more for extra crunch.
Questions People Actually Ask Me (No, Really!)
- Can I make these ahead?
- Sure! Assemble, cover, and refrigerate the night before—bake in the morning. Or just eat them cold, I won’t judge.
- How do you stop the egg from running everywhere?
- Oh, that’s a classic. Make a good cheese nest for the egg, or use the back of a spoon to smush down a well. Sometimes I just scramble first and pour on top—actually, I find it works better if you’re worried about mess.
- What’s the best cheese here?
- Whatever you’ve got. Mozzarella is classic, but I’ve mixed in cheddar, Gouda, or even brie, and it’s all good—seriously, don’t overthink it. There’s a fun cheese guide at Serious Eats if you want to get nerdy.
- Can I make these gluten free?
- For sure! Loads of gluten free English muffins out there now. Or just use sweet potatoes as a base—I saw it on Bon Appétit once and it was…interesting.
Just as a random aside… does anyone else always find one English muffin half squashed in the bag? Maybe it’s just me, but I call dibs on the “ugly” one, always have.
If you want more breakfast ideas (and who doesn’t when mornings get rough?), I swear by Smitten Kitchen’s baked eggs—give them a try alongside these pizzas!
Ingredients
- 4 English muffins, split
- 4 large eggs
- 1/4 cup milk
- 1/2 cup diced ham
- 1 cup shredded cheddar cheese
- 1/4 cup sliced green onions
- 1/2 cup pizza sauce
- 1 tablespoon butter
- Salt and pepper to taste
Instructions
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1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2Split the English muffins and place them cut-side up on the prepared baking sheet.
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3In a bowl, whisk together eggs, milk, salt, and pepper. Melt butter in a skillet over medium heat, then scramble eggs until just set.
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4Spoon about 1 tablespoon of pizza sauce over each English muffin half. Top evenly with scrambled eggs, diced ham, and shredded cheddar cheese.
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5Bake in the preheated oven for 10-12 minutes, or until cheese is melted and bubbly.
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6Remove from oven, sprinkle with sliced green onions, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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