There’s something irresistibly satisfying about combining the simplicity of an English muffin with the bold flavors of pizza, especially when it’s customized for breakfast. English Muffin Breakfast Pizzas are a quick, hearty, and versatile morning treat that perfectly balances convenience and nutrition. Whether you’re rushing to get the kids out the door or indulging in a leisurely weekend breakfast, these mini pizzas deliver a mouthwatering start to your day. They’re endlessly customizable and appeal to both kids and adults alike. Let’s dive into this English Muffin Breakfast Pizzas recipe that’s sure to become a family favorite!
Ingredients
For the Base:
- 4 whole English muffins (split in half to make 8 mini pizzas)
- 1 cup marinara or pizza sauce (homemade or store-bought)
For the Toppings:
- 1 cup shredded mozzarella cheese (or your favorite cheese blend)
- 4 large eggs (scrambled, fried, or poached)
- 1/2 cup cooked breakfast sausage or bacon crumbles
- 1/2 cup diced bell peppers (red, green, or yellow)
- 1/4 cup sliced black olives (optional)
- 1/4 cup diced red onion
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Optional Extras:
- Hot sauce or chili flakes for a spicy kick
- Avocado slices for creaminess
- Baby spinach or arugula for added greens
Instructions
- Prepare the Muffins
- Preheat your oven to 375°F (190°C).
- Arrange the English muffin halves cut-side up on a baking sheet lined with parchment paper. Lightly toast them in the oven for 5 minutes. This step ensures the base stays crispy and doesn’t get soggy once the toppings are added.
- Add the Sauce
- Spread a generous spoonful of marinara or pizza sauce over each English muffin half. Make sure to cover the surface evenly, leaving a small border around the edges.
- Layer the Cheese
- Sprinkle shredded mozzarella over the sauce, distributing it evenly across all the muffins.
- Add Toppings
- Customize each pizza with your desired toppings. Add scrambled eggs, crumbled breakfast sausage or bacon, diced bell peppers, onions, and olives. Sprinkle a pinch of oregano, salt, and pepper over each muffin.
- Bake to Perfection
- Place the baking sheet in the oven and bake for 10–12 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve
- Remove from the oven and let cool slightly. Garnish with fresh parsley or basil for a burst of color and freshness. If desired, drizzle with hot sauce or serve with avocado slices. Enjoy warm!
Tips
- Crispy Muffin Hack:
For an ultra-crispy base, lightly butter the cut side of the English muffins and broil for 1–2 minutes before adding the sauce. - Egg Cooking Methods:
- Scrambled: Soft scramble the eggs for a creamy texture that spreads easily.
- Fried or Poached: Cook eggs separately and place them on top of the assembled pizzas after baking.
- Make-Ahead Option:
Prepare all the components (toasted muffins, cooked toppings, and eggs) ahead of time. Assemble and bake in the morning for a hassle-free breakfast. - Kid-Friendly Version:
Let the kids personalize their own pizzas! Set up a topping bar with options like diced ham, pineapple, or even mini pepperoni.
Storage Instructions
- Refrigeration:
Store leftover English Muffin Breakfast Pizzas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 5–7 minutes to maintain crispness. - Freezing:
Assemble the pizzas without the eggs and freeze them on a baking sheet until solid. Transfer to a freezer-safe bag and store for up to 2 months. When ready to enjoy, bake from frozen at 375°F (190°C) for 15–18 minutes, then top with freshly cooked eggs.
Variations
- Vegetarian Delight:
Swap out the meat for sautéed mushrooms, spinach, and sun-dried tomatoes. Add a sprinkle of feta cheese for extra flavor. - Southwestern Twist:
Use salsa instead of marinara, and top with black beans, corn, and cheddar cheese. Garnish with avocado and a dollop of sour cream. - Sweet and Savory:
Use a maple syrup glaze on the muffins and top with crispy bacon, scrambled eggs, and a sprinkle of cheddar. - Keto-Friendly Option:
Use low-carb English muffins or portobello mushroom caps as the base.
Nutrition Details
Per English Muffin Breakfast Pizza (1 piece):
- Calories: 200–250 (varies based on toppings)
- Protein: 10–12g
- Carbohydrates: 20g
- Fat: 10g
- Fiber: 2g
- Sodium: 400mg
Note: Values are approximate and depend on specific ingredients used.
FAQ
1. Can I use other types of bread instead of English muffins?
Absolutely! Bagels, pita bread, or even sliced sourdough are excellent alternatives. Just adjust the baking time as needed.
2. What’s the best way to make these pizzas gluten-free?
Use gluten-free English muffins, which are widely available at most grocery stores.
3. Can I make this recipe dairy-free?
Yes! Substitute regular cheese with dairy-free cheese alternatives.
4. How can I add more protein?
Incorporate additional protein-rich toppings like smoked salmon, grilled chicken, or extra eggs.
5. Are these pizzas suitable for meal prep?
Definitely. Assemble the pizzas without baking and store in the refrigerator. Bake fresh when ready to serve for optimal texture and flavor.