Introduction
What if your morning routine could feel like ordering a personal breakfast pizza — only faster, healthier, and totally customizable? That’s exactly what the English muffin breakfast pizza delivers. By starting with toasted English muffins and layering scrambled eggs, sausage, cheese, and a creamy gravy, this dish shatters the notion that pizza is just for lunch or dinner. In the paragraphs ahead, I’ll walk you through how to make this savory breakfast pizza from scratch, with tips, nutrition, variations, and everything else to help you master English muffin breakfast pizza at home.
Ingredients List
Here’s a clean, organized table of everything you’ll need — plus substitution ideas and flavor pointers:
| Ingredient | Quantity | Substitution / Flavor Note |
|---|---|---|
| English muffins | 1 package (typically 6–12) | Use whole wheat muffins for extra fiber or sourdough muffins for tang |
| Eggs, scrambled | 8 | Use egg whites or a blend to reduce fat if desired |
| Breakfast sausage | 1 lb | Replace with turkey sausage, crumbled bacon, or diced ham |
| Mild cheddar cheese, sliced | 8 oz | Swap for cheddar blend, pepper jack, or Swiss |
| Milk (for gravy) | 2 cups | Use skim or almond milk for lighter version |
| Sausage drippings (or butter) | ¼ cup | Use butter or olive oil if drippings are insufficient |
| Flour (for gravy) | ¼ cup | Use whole wheat flour or gluten-free flour alternative |
| Salt (for gravy) | ½ tsp | Adjust to taste, especially if sausage is salty |
| Pepper (for gravy) | ¼ tsp | Fresh black pepper gives better aroma |
Each muffin becomes a mini canvas: crisp base, fluffy egg, hearty meat, creamy sauce, melted cheese. Let’s make it come alive.
Timing
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Preparation time: ~ 10 minutes (toasting muffins, cooking sausage, scrambling eggs)
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Cooking / assembly time: ~ 10–12 minutes (making gravy, layering, baking or broiling)
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Total time: ~ 20–22 minutes
Compared to full breakfast casseroles or pizzas made from scratch, this puts you ahead by 20–30% in time savings — perfect for busy mornings or brunch guests.
Step-by-Step Instructions
Step 1: Preheat & prep muffins
Preheat your oven or broiler (or toaster oven) to about 375–400 °F (190–200 °C). Split the English muffins, arrange them cut side up on a baking sheet, and optionally toast them for 2–3 minutes to firm them slightly so toppings don’t make them soggy.
Step 2: Cook sausage and scramble eggs
In a skillet over medium heat, cook the breakfast sausage, breaking it into crumbles, until browned and cooked through. Remove excess fat, leaving drippings (or butter) for gravy. In the same or another skillet, scramble the eggs until just set. Season lightly with salt and pepper.
Step 3: Make the gravy
Using the ¼ cup drippings or butter, stir in the ¼ cup flour in the skillet, whisking to form a roux. Gradually whisk in the 2 cups milk, ensuring no lumps, then simmer for a few minutes until the gravy thickens. Add ½ tsp salt and ¼ tsp pepper, tasting and adjusting as needed.
Step 4: Assemble the breakfast pizzas
Spoon or spread a thin layer of the warmed gravy onto each English muffin half. Then top with some scrambled eggs, a ladle of sausage crumbles, and place a slice (or shredded portion) of cheddar cheese over each.
Step 5: Melt cheese & finish
Return the baking sheet to the oven or broiler and heat until the cheese is melted and bubbly—usually 5–8 minutes, depending on your oven. Watch closely so it doesn’t burn. Once cheese is melted, remove and let rest briefly (1 minute) so layers settle.
Step 6: Serve warm
Serve the English muffin breakfast pizzas while warm, optionally garnishing with fresh herbs, chopped green onion, or extra cracked black pepper.
Nutritional Information
Here’s an approximate nutritional breakdown per muffin pizza (assuming about 8 individual servings):
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Calories: ~ 280–320 kcal
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Protein: ~ 15–18 g
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Carbohydrates: ~ 18–22 g
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Fat: ~ 15–18 g
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Fiber: ~ 1–2 g
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Sodium: variable (driven by sausage, cheese, salt)
Because this recipe includes protein (eggs + meat), carbs from muffins, and fat from gravy and cheese, it serves as a satisfying balanced breakfast option.
Healthier Alternatives for the Recipe
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Use reduced-fat or nitrate-free sausage, or substitute with lean turkey sausage or plant-based crumbles.
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Use part-skim cheddar or a lower-fat cheese to reduce saturated fat.
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Replace half or all of the milk in the gravy with unsweetened almond milk or low-fat milk.
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Swap English muffins for whole wheat, multigrain, or gluten-free versions to add fiber or accommodate dietary needs.
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Omit or reduce the gravy layer for a lighter version; you can use a light béchamel or a greek-yogurt-based sauce instead.
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Add vegetables like diced bell peppers, spinach, or mushrooms to boost micronutrients and texture.
Serving Suggestions
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Serve with fresh fruit or a fruit salad to balance richness with freshness.
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Pair with a side of roasted breakfast potatoes or hash browns.
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For brunch, offer beverages like freshly squeezed orange juice, mimosas, or coffee.
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For portability, these muffins can be wrapped individually and reheated in the oven or microwave.
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Personal tip: I like sprinkling chopped chives or parsley just before serving — it brightens flavor and adds visual appeal.
Common Mistakes to Avoid
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Sogginess — skipping the light toasting step can lead to soggy muffin bottoms.
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Gravy lumps — add milk gradually while whisking to avoid clumps.
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Overcooking cheese — too long under broiler can brown the cheese too dark or make it tough.
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Salty overload — because sausage and cheese already have salt, taste before adding additional salt to gravy.
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Uneven layering — distribute egg and sausage evenly so each bite has balance.
Storing Tips for the Recipe
Refrigerate leftovers in an airtight container for up to 2–3 days. Reheat in a 350 °F (175 °C) oven or toaster oven for 5–7 minutes until warmed and cheese re-melted.
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Freeze for later by wrapping each muffin in foil or plastic wrap. Freeze up to 1–2 months. Thaw in fridge overnight and reheat as above.
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Make-ahead prep: You can cook sausage and scramble eggs in advance, and even prepare the gravy. On the morning of, just toast muffins, assemble, and bake — cutting active time nearly in half.
Conclusion
This English muffin breakfast pizza brings together the best of breakfast and pizza — a crunchy base, fluffy eggs, hearty sausage, creamy gravy, and melty cheese — all in under 25 minutes. Perfect for busy mornings, brunch, or even a make-ahead breakfast for the week. Try it this weekend, leave your feedback in the reviews, share your favorite variations, and subscribe for more creative, flavor-forward breakfast recipes. Your kitchen (and taste buds) will thank you.
FAQs
Q: Can I make this vegetarian?
Yes — skip the sausage or use plant-based sausage crumbles and layer vegetables like spinach or mushrooms in its place.
Q: Will this work with gluten-free English muffins or bread?
Absolutely. Use a certified gluten-free English muffin or bread slice. Ensure your flour for gravy is also gluten-free (e.g., rice or corn flour).
Q: Can I skip the gravy layer?
Yes — you could substitute with a light milk sauce, béchamel, or even omit it entirely for a lighter pizza.
Q: How do I reheat without making muffins soggy?
Use an oven or toaster oven (350 °F / 175 °C) for reheating rather than microwave — it helps preserve texture. Warm for ~5 minutes.
Q: Can I assemble the pizzas night before and bake in the morning?
You can partially assemble (cook sausage, eggs, prepare gravy) and keep components refrigerated. In the morning, toast muffins, layer, and bake — mozzarella melts quickly, so it should still turn out great.
Enjoy creating this fun and satisfying breakfast twist — early mornings just got tastier!
English Muffin Breakfast Pizza
Equipment
- Skillet
- Baking sheet
- Whisk
- Spatula
Ingredients
Base
- 1 package (typically 6–12) English muffins Use whole wheat muffins for extra fiber or sourdough muffins for tang
Toppings
- 8 Eggs, scrambled Use egg whites or a blend to reduce fat if desired
- 1 lb Breakfast sausage Replace with turkey sausage, crumbled bacon, or diced ham
- 8 oz Mild cheddar cheese, sliced Swap for cheddar blend, pepper jack, or Swiss
Gravy
- 2 cups Milk Use skim or almond milk for lighter version
- 1/4 cup Sausage drippings (or butter) Use butter or olive oil if drippings are insufficient
- 1/4 cup Flour Use whole wheat flour or gluten-free flour alternative
- 1/2 tsp Salt Adjust to taste, especially if sausage is salty
- 1/4 tsp Pepper Fresh black pepper gives better aroma
Instructions
- Step 1: Preheat & prep muffins – Preheat oven or broiler to 375–400°F (190–200°C). Split English muffins and arrange cut side up on a baking sheet. Toast 2–3 minutes optionally to firm them.
- Step 2: Cook sausage and scramble eggs – In a skillet, cook sausage until browned and crumbled. Remove excess fat, leaving drippings for gravy. Scramble eggs until just set, season lightly.
- Step 3: Make the gravy – Stir in flour with drippings/butter to form a roux. Gradually whisk in milk, simmer until thickened. Season with salt and pepper.
- Step 4: Assemble the breakfast pizzas – Spread gravy on muffins. Top with scrambled eggs, sausage, and cheese.
- Step 5: Melt cheese & finish – Return to oven/broiler 5–8 minutes until cheese melts. Watch closely to prevent burning.
- Step 6: Serve warm – Serve immediately, optionally garnished with fresh herbs, green onion, or cracked black pepper.
