English Muffin Breakfast Pizzas
English muffin breakfast pizzas are a savory handheld breakfast loaded with eggs, veggies, crispy bacon, and cheese. Kids love them, and you will too!
If you’ve been a kid, you’ve surely eaten an English muffin pizza at some point. It’s the ultimate after-school snack—easy to assemble, simple to cook, and: pizza! (Pizza is always a winner, right?)
There’s nothing wrong with an English muffin pizza for breakfast, but instead of tomato sauce and cheese, why not make an English muffin breakfast pizza, with all the classic toppings you find on a savory breakfast pizza.
About this English muffin breakfast pizza recipe
This English muffin breakfast pizza recipe is simple as can be. Start with a toasty English muffin as the base, then pile on scrambled eggs, cheese, sautéed veggies, and bacon. Everything you need for a healthy, well-rounded breakfast in a convenient handheld package. (Kind of like our breakfast sandwich and breakfast tacos!)
Not only do these breakfast pizzas taste great, but they are quick to make and customizable for everyone in the family. They’re also a great way to use leftover scrambled eggs and bacon—or, really, anything else you have in the fridge. They’re versatile like that!
What you need
- For the topping – Eggs, unsalted butter, heavy cream, onion, bell peppers, cooked bacon, garlic powder, kosher salt, ground black pepper
- For assembling – English muffins, shredded mozzarella cheese, fresh parsley, cooking spray
How to make them
Prepare. Preheat your broiler to high and lightly coat a baking sheet with cooking spray.
Beat the eggs. In a large bowl, whisk together the eggs, cream, and seasonings until combined.
Cook the vegetables. Melt the butter in a large skillet over medium-high heat. Add the onion and bell peppers; cook for 3 to 4 minutes, or until softened. Transfer the veggies to a bowl.
Scramble the eggs. Pour the egg mixture into the skillet and cook until the bottom is set, then gently scramble the eggs. Remove from the heat while the eggs are cooked through, but still wet. Stir the cooked vegetables and bacon into the eggs.
Assemble. Arrange the halved English muffins on the prepared baking sheet. Toast them under the broiler for 2 minutes.
Next, divide the egg mixture onto the tops of the muffins. Finally, add the cheese.
Broil: Broil for 2 to 3 minutes more, or until the cheese is melted.
Tip: When it comes to how long to cook these breakfast pizzas, it’s important to know your broiler. If it tends to run cool, you may need to add a few more minutes to the cooking time.
Serve. Garnish the English muffin breakfast pizzas with parsley and serve.
A whole English muffins is typically slightly healthier when compared to two slices of bread. Most English muffins contain fewer carbohydrates, fats, and sugar than traditional white bread. Still, nutritionally, the two are quite similar.
Breakfast pizzas start with a pizza crust base which is topped with eggs, cheese, and one or more breakfast meats. Basically, it’s a pizza made with all your favorite savory breakfast foods!
Breakfast pizzas do not require a sauce, and many are simply topped with scrambled eggs, which is what we do with these English muffin breakfast pizzas. Some breakfast pizzas are topped with a white gravy or sausage gravy. Pesto is a good choice, too.
How to make these English muffin breakfast pizzas your own
This English muffin breakfast pizza recipe is perfect as-is, but here are some more topping ideas to help you make it your own!
- Make it meatless. Add mushrooms to the sautéed vegetable mixture and skip the bacon, or use your favorite plant-based bacon or sausage.
- Switch up the cheese. For a more assertively cheesy flavor, swap the mild mozzarella with sharp cheddar, smoked gouda, or pepper jack.
- Try a different meat. Crumbled cooked breakfast sausage can be used instead of or in addition to the bacon. Canadian bacon or even leftover diced ham works too.
- Go all-in on the carbs. Layer crispy cooked hash browns over the scrambled eggs for a carb-lover’s delight.
- Make them healthier. Use whole wheat English muffins, egg whites, and chicken sausage for a lightened-up version of these breakfast pizzas.
Make Ahead Ideas
Prepare the scrambled egg topping in advance and refrigerate it for up to 2 days. Reheat the eggs in the microwave before assembling and broiling your English muffin breakfast pizzas.
Store leftover English muffin breakfast pizzas in an airtight container in the refrigerator for 3 to 4 days. They can also be frozen for up to 3 months; wrap them individually.
Reheat your English muffin breakfast pizzas in the microwave for about a minute, or 2 minutes if you’re starting with a frozen pizza.
More savory breakfast recipes
Get the Recipe: English Muffin Breakfast Pizzas
- 6 English muffins, halved
- 8 large eggs
- 2 tablespoons unsalted butter
- ½ cup heavy cream
- 1 cup diced onion
- 1 cup diced bell peppers
- 1 cup diced cooked bacon
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 ½ cups shredded mozzarella cheese
- 1 tablespoon minced fresh parsley (for garnish)
- Cooking Spray
- Preheat your broiler to high and spray a baking sheet lightly with cooking spray.
- In a large bowl, whisk together eggs, cream and seasonings until well blended.
- In a large skillet over medium high heat, melt butter. Add onion and bell peppers and cook for 3-4 minutes until the vegetables are softened, set aside in a separate dish.
- Add the egg mixture to the skillet and cook until the bottom of the mixture is set, and then gently scramble the eggs. Remove from the heat while the scrambled eggs are cooked through but still wet. Stir the cooked vegetables and bacon into the eggs until combined.
- Place the halved English muffins onto the prepared baking sheet and toast under the broiler for 2 minutes. Remove from the oven, and spoon the egg mixture onto the top of each muffin to evenly cover. Sprinkle the tops of the eggs with cheese and place back under the broiler for another 2-3 minutes, or until the cheese is melted through, watching closely. Remove from the broiler and garnish with minced parsley. Serve immediately.
- Store in the refrigerator in an airtight container for up to 3-4 days.
- Freeze for up to 3 months by wrapping egg pizzas individually. Reheat in the microwave on high power for 2 minutes.
- Make Ahead Idea: Prepare the scrambled egg topping in advance and refrigerate it for up to 2 days. Reheat the eggs in the microwave before assembling and broiling your English muffin breakfast pizzas.