English Muffin Breakfast Pizza
These English Muffin Breakfast Pizzas turn simple pantry staples into a fast, savory morning meal. Crispy toasted muffins are topped with soft scrambled eggs, smoky bacon, and melted cheese for a perfectly portioned, protein-packed breakfast ready in just 15 minutes.
Equipment
- toaster or oven
- non-stick skillet
- Mixing bowl
- baking sheet
Ingredients
- 2 English muffins, split
- 1 tbsp butter, softened
- 4 large eggs
- 0.25 cup milk
- 4 slices bacon, cooked and crumbled (or breakfast sausage)
- 1 cup cheddar or mozzarella cheese, shredded
- salt and black pepper, to taste
- diced bell peppers, green onions, or hot sauce (optional)
Instructions
- Preheat oven to 400°F (205°C). Split English muffins and lightly toast until just golden. Spread a thin layer of butter on each half.
- Whisk eggs and milk together. Cook in a non-stick skillet over medium heat, stirring frequently, until softly scrambled and just set. Season with salt and pepper.
- Place toasted muffin halves on a baking sheet. Divide scrambled eggs evenly among them. Top with crumbled bacon or sausage and shredded cheese.
- Bake for 3–5 minutes until cheese is melted and bubbly and muffin edges are crisp. Watch closely to prevent over-browning.
- Garnish with green onions or optional toppings and serve warm.
Notes
For best texture, lightly undercook the scrambled eggs before baking so they remain soft after the final melt. These can be assembled ahead and frozen for quick weekday breakfasts.