Description

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.

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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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.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Baking, Scrambling
Cuisine: American

Nutrition

Serving Size: 1 serving (2 halves)
Calories: 350
Sugar: 4g
Sodium: 550mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 18g
Cholesterol: 215mg