Name: English Muffin Breakfast Pizza
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 whole wheat English muffins, split; 4 large eggs; 1/4 cup milk (dairy or non-dairy); 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup shredded cheddar cheese (or dairy-free alternative); 1/4 cup chopped bell peppers; 1/4 cup diced tomatoes; 2 tablespoons chopped green onions; Optional: 4 strips cooked turkey bacon or plant-based bacon, crumbled; Olive oil spray or butter for greasing

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Start your day with a twist on breakfast by making these quick and tasty English Muffin Breakfast Pizzas! Mini pizzas crafted from crispy English muffin halves, topped with savory scrambled eggs, melted cheese, and your favorite breakfast ingredients. These are perfect for a busy morning when you crave something filling yet easy to make.

English Muffin Breakfast Pizza

Ingredients

2 whole wheat English muffins, split

4 large eggs

1/4 cup milk (dairy or non-dairy)

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup shredded cheddar cheese (or dairy-free alternative)

1/4 cup chopped bell peppers

1/4 cup diced tomatoes

2 tablespoons chopped green onions

Optional: 4 strips cooked turkey bacon or plant-based bacon, crumbled

Olive oil spray or butter for greasing

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Lightly toast the English muffin halves and arrange them cut side up on the prepared baking sheet.

In a bowl, whisk together the eggs, milk, salt, and pepper until smooth.

Heat a nonstick skillet over medium heat and lightly grease it with olive oil spray or butter.

Pour the egg mixture into the skillet and scramble the eggs until just set. The eggs will finish cooking in the oven, so avoid overcooking them.

Spoon the scrambled eggs evenly over each English muffin half.

Top each muffin half with shredded cheddar cheese, chopped bell peppers, diced tomatoes, and green onions.

If you’re using bacon, sprinkle the crumbled strips over the top.

Bake for 8-10 minutes or until the cheese is melted and bubbly.

Serve warm with fresh fruit or avocado slices on the side.

Servings and Timing

Servings: 4 servings (2 halves per serving)

Prep Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Storage/Reheating

These breakfast pizzas are best served fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. When I’m ready to eat them again, I pop them in the oven at 350°F (175°C) for about 5-7 minutes to warm them through. If I’m in a rush, I can microwave them for about 30-45 seconds, but the oven method keeps the texture nice and crispy.

FAQs

How can I make this recipe dairy-free?

If you want to make this recipe dairy-free, simply swap out the shredded cheddar cheese for a dairy-free cheese alternative. You can also use a non-dairy milk like almond, oat, or soy milk in place of dairy milk.

Can I add other vegetables to the toppings?

Absolutely! You can mix it up by adding mushrooms, spinach, or even avocado. This recipe is very customizable, and I love experimenting with whatever veggies I have on hand.

How do I make this recipe vegetarian?

To make this recipe vegetarian, just skip the turkey bacon and go for more veggies or add some plant-based protein like tofu or tempeh for an extra boost.

Can I freeze these breakfast pizzas?

Yes, I can freeze these pizzas! Simply prepare them as instructed, let them cool completely, and then wrap each muffin half in plastic wrap or foil. I can store them in the freezer for up to 2 months. To reheat, I bake them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.

Can I use regular English muffins instead of whole wheat?

Yes, regular English muffins will work just fine! Whole wheat muffins add extra fiber, but the recipe will taste just as delicious with the classic white English muffin.

Conclusion

These English Muffin Breakfast Pizzas are a perfect combination of convenience, flavor, and nutrition. Whether I’m preparing them for a busy morning or a relaxed weekend brunch, I know they’ll be a hit. They’re easy to customize with different toppings and are a fun way to enjoy breakfast! Plus, they’re perfect for making ahead and reheating later in the week. Give them a try, and I’m sure you’ll love them as much as I do!

Recipe:

English Muffin Breakfast Pizza

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Author: Cheryl
Total Time: 20 minutes
Yield: 4 servings (2 halves per serving)
Diet: Vegetarian

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Description

Instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Lightly toast the English muffin halves and arrange them cut side up on the prepared baking sheet.
In a bowl, whisk together the eggs, milk, salt, and pepper until smooth.
Heat a nonstick skillet over medium heat and lightly grease it with olive oil spray or butter.
Pour the egg mixture into the skillet and scramble the eggs until just set. The eggs will finish cooking in the oven, so avoid overcooking them.
Spoon the scrambled eggs evenly over each English muffin half.
Top each muffin half with shredded cheddar cheese, chopped bell peppers, diced tomatoes, and green onions.
If you’re using bacon, sprinkle the crumbled strips over the top.
Bake for 8-10 minutes or until the cheese is melted and bubbly.
Serve warm with fresh fruit or avocado slices on the side.

Notes

These breakfast pizzas are best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.

If reheating leftovers, use the oven at 350°F (175°C) for about 5-7 minutes for the best texture.

If you want to make this recipe dairy-free, swap out the cheddar cheese for a dairy-free alternative and use a non-dairy milk like almond, oat, or soy milk.

For a vegetarian option, skip the turkey bacon and add extra vegetables or plant-based protein like tofu or tempeh.

This recipe is easily customizable with different veggies like mushrooms, spinach, or even avocado.

To freeze, prepare as instructed, cool completely, wrap each muffin half in plastic wrap or foil, and store in the freezer for up to 2 months.