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In my house, these English muffin breakfast pizzas are the solution for busy mornings when folks want something hot and hearty but we’re tearing out the door. Toasted English muffins make a great backdrop for fluffy eggs, stretchy cheese, and whatever toppings you can find. It’s cozy, super flexible, and gets everyone fed in a flash.
I whipped these up on weekends before early soccer and now the kids beg for them during the week. Making their own is half the fun!
Tasty Ingredients
- Olive oil or butter: Stops eggs from sticking and adds a touch of richness while cooking
- Cheddar or mozzarella cheese: Melts deliciously—if you want maximum gooiness, shred it fresh
- Eggs: The protein hero here; grab large, fresh eggs for best flavor
- Spinach or arugula: Adds bright green freshness; baby leaves melt in nicely
- Milk or cream: This gives the eggs that soft, fluffy texture; even a little goes a long way—whole milk makes it richer
- Cooked bacon or sausage: Smoky flavor alert! Make sure they’re crispy and not greasy
- Salt and pepper: Brings everything to life—crack the pepper fresh if you can
- English muffins: Slice open for a crisp base; whole wheat is a fiber booster
- Cherry tomatoes: Juicy bursts of sweetness; look for ripe, bright ones
Simple Step-by-Step
- Enjoy Warm:
- Let them cool a bit before eating so nobody burns their fingers. Best eaten hot while the cheese stretches.
- Oven Bake:
- Pop the tray in a hot oven. Bake five to seven minutes. Keep an eye on them so cheese gets melty and edges crisp up.
- Add Toppings:
- Place toasted muffin halves on a baking tray, spoon on scrambled eggs, toss on loads of cheese, sprinkle bacon or sausage, and scatter tomatoes or leafy greens. Anything goes—just pick what you like.
- Cook Eggs:
- Beat eggs with a good splash of cream or milk, season with salt and pepper. Melt butter or heat oil in a skillet, pour in eggs, stir gently over medium-low heat until just set—leave them a little creamy. Take off heat early.
- Toast Muffins:
- Cut open the muffins and pop them in a toaster or slide under a broiler. Aim for crispy edges that’ll hold up under toppings.
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My favorite is seeing my youngest cover his in cheese and tomatoes—and he always grabs the one piled highest, absolutely convinced he made the best one!
Keep It Fresh
Let pizzas cool down, then wrap them tight or pop in a sealed container in the fridge. They’ll be fine about three days. Reheat with the toaster oven or oven to get them crispy again. You can freeze them too—just bundle each one up and stash in the freezer for a month. When you need one fast, heat straight from frozen and you’re set.
Swaps and Switches
No English muffins? Bagels or sturdy toast will do the trick. Any cheese that melts works here—try Swiss, pepper Jack, or provolone. To skip the meat, pile on mushrooms, peppers, or onions. You can use plant-based cheese and non-dairy milk and still get tons of flavor.
How to Serve
Lay these out with fresh fruit salad or avocado slices on the side for a refreshing touch. On chill weekends, I let everyone pick their own toppings and it turns into a fun family project. They’re also a hit at brunch parties—just make a batch ahead of time.
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Story Behind It
This dish is a riff on the old-school English muffin pizzas you’d find at cafeterias, just with a morning spin. It started as a comfort classic in the US—diners sometimes serve it, or folks use up leftovers from weekend breakfasts.
Common Questions
- → Can I swap in other cheeses?
For sure—cheddar and mozzarella are great, but go for Swiss, feta, or whatever cheese you’re into. Try mixing a couple if you want!
- → What can I pile on top?
Toss on spinach, sautéed peppers, mushrooms, even last night’s roasted veggies for extra flavor and crunch.
- → How do I keep them from getting soggy?
Just toast the muffins before adding your toppings. That'll keep the bottoms nice and crisp.
- → Is it okay to make them ahead?
Yep, get all your toppings and eggs ready the night before. Just put it all together when you’re ready to eat and bake quickly.
- → How can I make these lighter?
Whole wheat muffins work great, pile on lots of veggies, and stick with lean meat to make this a lighter choice.