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English Muffin Pizza

This English Muffin Breakfast Pizza is a quick, satisfying way to level up your morning routine. Crispy toasted English muffins form the base, topped with fluffy scrambled eggs, savory sausage, creamy gravy, and melty cheddar cheese. Ready in under 25 minutes, it’s perfect for busy weekdays, relaxed weekend brunch, or make-ahead breakfasts. Each mini pizza is easy to customize with different meats, cheeses, or veggies, making it great for families and meal prep. Serve it fresh from the oven or wrap it up for an on-the-go breakfast that feels indulgent yet totally doable at home.
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Prep Time 10 minutes
Cook Time 12 minutes
Course: Breakfast, Main Course, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • 1 pack of English muffins usually 6–12 halves once split
  • Whole wheat adds fiber; sourdough brings extra flavor.
  • 8 large eggs lightly scrambled
  • You can swap in egg whites or a half-and-half mix for a lighter option.
  • 1 pound breakfast sausage
  • Turkey sausage chopped bacon, or diced ham all work well.
  • 8 slices mild cheddar cheese
  • Shredded cheese works too—use what melts best for you.
  • 2 cups milk for the sauce
  • Skim or unsweetened almond milk keeps things lighter.
  • ¼ cup sausage fat or butter
  • Olive oil is fine if you’re short on drippings.
  • ¼ cup all-purpose flour
  • Whole wheat or gluten-free flour can be substituted.
  • ½ teaspoon salt
  • Adjust carefully—sausage and cheese already bring salt.
  • ¼ teaspoon black pepper
  • Freshly cracked is best for flavor.

Method
 

1. Heat the oven and prep the base

Set your oven, toaster oven, or broiler to 375–400°F (190–200°C). Slice the English muffins in half and place them cut-side up on a baking tray. For extra insurance against sogginess, lightly toast them for 2–3 minutes until just firm.

    2. Cook the sausage and eggs

    Warm a skillet over medium heat and cook the sausage, breaking it into small pieces as it browns. Once fully cooked, transfer the sausage to a plate, reserving some of the fat for the sauce. In a separate pan (or the same one wiped clean), gently scramble the eggs until soft and just set. Season lightly.

      3. Prepare the creamy gravy

      In the skillet with sausage drippings (or butter), stir in the flour and cook for about 1 minute, stirring constantly. Slowly pour in the milk while whisking to keep the sauce smooth. Let it simmer until thickened, then season with salt and pepper to taste.

        4. Build the breakfast pizzas

        Spread a thin layer of warm gravy over each toasted muffin half. Add a portion of scrambled eggs, followed by sausage crumbles. Finish each with a slice or handful of cheddar.

          5. Bake until melty

          Slide the tray into the oven and bake for 5–8 minutes, or until the cheese melts and bubbles. Keep an eye on them—things move fast under a broiler.

            6. Serve and enjoy

            Let the muffins rest briefly, then serve hot. Top with fresh herbs, green onions, or cracked pepper if desired.

              Notes

              Healthier Swap Ideas

              • Choose lean turkey sausage, nitrate-free sausage, or plant-based crumbles
              • Use reduced-fat or part-skim cheese
              • Replace some or all of the milk with almond or low-fat milk
              • Try whole grain or gluten-free English muffins
              • Skip the gravy or use a lighter béchamel or Greek-yogurt sauce
              • Add veggies like spinach, mushrooms, or bell peppers for extra nutrients

              Serving Ideas

              • Pair with fresh fruit or fruit salad for balance
              • Serve alongside hash browns or roasted breakfast potatoes
              • For brunch, add coffee, juice, or mimosas
              • Wrap individually for an easy reheat-and-go breakfast

              Helpful Tips

              • Toast first to avoid soggy bottoms
              • Whisk constantly when making gravy to prevent lumps
              • Don’t overbake—the cheese should melt, not harden
              • Taste before adding salt to avoid over-seasoning
              • Spread toppings evenly so every bite hits right

              Storage & Make-Ahead Notes

              • Store leftovers in an airtight container for 2–3 days
              • Reheat at 350°F (175°C) until warmed through
              • Freeze individually wrapped muffins for up to 2 months
              • Prep sausage, eggs, and gravy ahead to save time on busy mornings

              Final Thoughts

              This English muffin breakfast pizza delivers everything you want in a morning meal—crispy edges, fluffy eggs, savory sausage, creamy sauce, and gooey cheese—all without turning breakfast into a project. It’s quick, flexible, and perfect for meal prep, brunch spreads, or lazy weekends. Give it a try, customize it your way, and enjoy a breakfast that feels indulgent but totally doable.

              FAQs

              Can this be made vegetarian?
               Yes. Skip the meat or use plant-based sausage and load up on veggies instead.
              Does it work with gluten-free muffins?
               Absolutely—just be sure to use gluten-free flour for the gravy as well.
              Is the gravy optional?
               100%. You can replace it with a light sauce or leave it out entirely for a lighter version.