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Back when getting three hungry kids ready for school felt like a marathon, these breakfast pizzas totally saved my sanity. Everyone wanted a different breakfast, but this ticked all the boxes. I remembered munching on English muffin pizzas years ago—so why not just toss some eggs on and make them morning-friendly? The bottom gets nice and crunchy, then you load up melty cheese, meat, and a gooey egg. You get that perfect mix of pizza and breakfast in every bite, and it comes together in no time. Seriously tasty and super easy.
Even my youngest, who usually only wants cereal, actually gets pumped to eat these and sits down for a proper breakfast. My husband asks for them on the weekends now—they taste fancy but there’s nothing tricky about cooking them. My mother-in-law was totally surprised at how quickly they came together when she visited us.
Must-Have Ingredients
- Eggs - The star ingredient that gives these a real breakfast vibe (way more than just a mini pizza)
- Bacon or sausage - Adds that tasty breakfast protein, cooked up beforehand
- Mozzarella - Gets all gooey and bubbly on top
- English muffins - The standard ones work great, crisp up just right as the pizza base
- Pizza sauce - Spread a little on each half for the classic flavor, but not too much so they stay crisp
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Simple Steps to Follow
- Finish With Herbs and Seasoning
- Take the fresh-from-the-oven muffins, pop an egg on each, then toss on some pepper, salt, basil, and oregano. This little move really brings the flavors up a notch and makes them feel extra special.
- Eggs On the Stove
- As the muffins heat up, get your eggs ready in a non-stick pan. You can scramble, fry, or go sunny-side up, whatever works—if you love a runny yolk, let it spill all over!
- Melt and Bubble
- Slide those muffin halves into the oven for about 8-10 minutes until the cheese is bubbly and starting to get golden brown.
- Load It Up
- Now comes the fun part: spoon on your pizza sauce (not too much), scatter some mozzarella, then pile on crumbled sausage or bacon, and sprinkle in veggies like peppers or olives if anyone wants extra. Top them however you feel.
- Get the Muffins Ready
- Split those muffins and set them cut-side up on your parchment-lined baking sheet. Fancy extra crunch? Give them a quick toast first, but they'll crisp up in the oven either way.
- Preheat and Prep
- Fire up your oven to 375 and cover a sheet pan with parchment paper—that way clean up's super easy, and nothing sticks.
The first time I made these, I loaded on too much sauce and everything just fell apart. Now I stick to a thin layer which gives good flavor without sogginess. Getting the eggs and muffins to finish at the same time took a little practice, but once you nail that, breakfast is a breeze.
Awesome Combos
This is a pretty filling breakfast on its own, but try adding some orange slices or hash browns on the side if you want. Coffee or a glass of OJ go perfectly. When we do a brunch spread, I’ll put out some crispy potatoes or a quick salad too.
Fun Twists
Switch things up by swapping Canadian bacon or ham for the usual breakfast meats. Want more veggies? Mushrooms, spinach, or tomato slices all taste great. Try different cheeses like cheddar or some pepper jack for a kick. If you want to lighten it up, go with turkey sausage or egg whites instead.
Best Ways to Store
Honestly, these hit best when you eat them right after making, but getting the muffin halves ready the night before makes the morning smoother. Leftovers can go back in the oven for a few minutes to get crispy again, though the egg won’t be quite the same. If you like to prep ahead, just keep the parts separate until you’re ready to eat.
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For those days when cold cereal just won’t cut it and there’s no time for pancakes, English muffin breakfast pizzas do the trick. It’s breakfast and pizza rolled into one, and even picky folks are into it. I love how a simple idea like this can totally fix a hectic morning and be super tasty at the same time.
Recipe FAQs
- → Can I prepare everything in advance?
- Sure! You can put together the pizzas (hold off on the eggs), cover them up, and chill overnight. Add the eggs in the morning right before baking.
- → What else can I top these with?
- How about tomatoes, spinach, mushrooms, ham, hash browns, or even switching up the cheese? Use whatever morning toppings you love the most!
- → Can I freeze these for later?
- Yes! Pop the assembled pizzas (skip adding eggs) into the freezer for up to 3 months. Bake straight from frozen, give them some extra minutes, then toss on freshly cooked eggs.
- → How can I keep the muffins from turning soggy?
- Toast the muffins lightly beforehand if you want them extra crispy. Also, go easy on the sauce to avoid too much liquid soaking in.
- → What if I want to skip the eggs?
- No problem! They’re still tasty without eggs. Add more cheese or other morning proteins to make up for it.