English Muffin Breakfast Pizza
A toasted English muffin makes the perfect base for a quick breakfast pizza. A spoonful of pizza sauce, a handful of cheese, a cracked egg, and your favorite toppings go on top, then everything bakes until the cheese bubbles and the egg sets. It is part pizza, part breakfast, and completely fun to eat.
It is the kind of recipe you will come back to again and again — simple enough for a weeknight, and good enough for guests.
In-Article 1 — after 2nd paragraph, before Ingredients
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Why You’ll Love This Recipe
- Crispy muffin base with a soft baked egg
- Ready in 30 minutes with simple toppings
- Everyone can build their own with favorite toppings
Ingredients
- 4 English muffins, split in half
- 1 tablespoon olive oil
- 1/2 cup pizza sauce
- 1 cup shredded mozzarella cheese
- 4 large eggs
- 1/2 cup cooked beef sausage, crumbled
- 1/2 cup diced bell pepper
- 1/4 cup sliced black olives
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- Red pepper flakes, for serving (optional)
In-Article 2 — between Ingredients and Steps
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How to Make It
- Preheat the oven to 400°F. Place the muffin halves cut-side up on a baking sheet and brush them lightly with olive oil.
- Toast the muffins in the oven for 4 to 5 minutes, until the edges turn light golden.
- Spread about 1 tablespoon of pizza sauce on each muffin half, then sprinkle with mozzarella.
In-Article 3 — mid-steps, after Step 3
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- Add the sausage, bell pepper, and olives, then sprinkle with Italian seasoning, salt, and pepper.
- Crack one egg onto the center of each muffin half, keeping the yolk whole.
- Bake for 10 to 12 minutes, until the egg whites are set and the cheese is melted and bubbly.
- Sprinkle with parsley and red pepper flakes, and serve warm.
Pro Tips
- Toast the muffins first so the sauce does not make them soggy.
- Make a small nest in the cheese with a spoon so the egg stays in the center.
- For a firmer yolk, bake 2 minutes longer.
Serving Suggestions
Serve two muffin halves per person with fresh fruit and coffee or orange juice. They also work well for a weekend brunch table with a fruit salad on the side.
Frequently Asked Questions
Can I make these without eggs?
Yes. Skip the eggs and add extra cheese and vegetables. Bake for 8 minutes, until the cheese melts.
Can I use bagels instead of English muffins?
Yes. Split bagels work well. Toast them first and add 2 minutes to the bake time.
How do I store leftovers?
Refrigerate them for up to 2 days. Reheat in a 350°F oven for 8 minutes so the base crisps up again.
Before Recipe Card — immediately above the recipe card
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English Muffin Breakfast Pizza
Prep: 10 min Cook: 20 min Total: 30 min Servings: 4
Nutrition (estimate): About 380 calories, 20 g protein, 32 g carbohydrates, 19 g fat per serving (2 halves).
Ingredients
- 4 English muffins, split in half
- 1 tablespoon olive oil
- 1/2 cup pizza sauce
- 1 cup shredded mozzarella cheese
- 4 large eggs
- 1/2 cup cooked beef sausage, crumbled
- 1/2 cup diced bell pepper
- 1/4 cup sliced black olives
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- Red pepper flakes, for serving (optional)
Instructions
- Preheat the oven to 400°F. Place the muffin halves cut-side up on a baking sheet and brush them lightly with olive oil.
- Toast the muffins in the oven for 4 to 5 minutes, until the edges turn light golden.
- Spread about 1 tablespoon of pizza sauce on each muffin half, then sprinkle with mozzarella.
- Add the sausage, bell pepper, and olives, then sprinkle with Italian seasoning, salt, and pepper.
- Crack one egg onto the center of each muffin half, keeping the yolk whole.
- Bake for 10 to 12 minutes, until the egg whites are set and the cheese is melted and bubbly.
- Sprinkle with parsley and red pepper flakes, and serve warm.
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