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Sometimes breakfast feels like it should be special, right? That’s where English Muffin Breakfast Pizza swoops in—tiny, toasty pizzas, loaded with eggs, cheese, and savory bits, all before 9 a.m. It’s one of those recipes that manages to feel fun and comforting at the same time.
This dish isn’t just for mornings. Honestly, it’s flexible enough that you can serve it for brunch, dinner, or even a midnight craving. The best part—it takes the everyday English muffin and transforms it into something that feels completely fresh.
When is the Best Time to Serve This Dish?
The obvious answer is breakfast, of course—warm, cheesy, and satisfying with your morning coffee. But think about brunch gatherings too, where guests can paw at their individual little pizzas. They’ll disappear fast, trust me.
Even dinner can be a good excuse. There’s something playful about calling pizza a breakfast food and then flipping the script by serving it at night. Quick, comforting, and a little cheeky too.
Ingredients Needed for the Recipe
- 2 English Muffins (split in half)
- 1 tablespoon butter (plus 1 teaspoon for skillet)
- 2 tablespoons green pepper, finely chopped
- 2 tablespoons onion, finely chopped
- 4 large eggs
- 1/2 cup Canadian bacon, chopped
- 1/4 cup mozzarella cheese, shredded
- 1/4 cup cheddar cheese, shredded
- Italian seasoning (optional, but strongly encouraged)
- Salt and pepper to taste
Each item has its role. The English muffin is your crisp canvas, the eggs bring protein, the meats add heartiness, while the mix of mozzarella and cheddar gives that gooey, golden finish that makes pizza irresistible.
Ingredient Substitutions
No Canadian bacon? No problem. Swap in crispy bacon crumbles, sausage, or even little bits of pepperoni—it still works beautifully. Vegetarians might skip the meat and pile on sautéed mushrooms or spinach.
You can also play with the cheese. Mozzarella is classic, cheddar adds sharpness, but feel free to toss in Gouda, Swiss, or even a spicy Pepper Jack if you like things bold. The whole point here is flexibility.
How to make English Muffin Breakfast Pizza?
Step One: Preheat the Oven
Set your oven to 350°F. Giving it time to heat evenly means your muffins will toast beautifully instead of softening into soggy little circles. A strong start matters here.
Step Two: Toast the English Muffins
Split each muffin in half, brush with melted butter, and slide onto a baking sheet. Toast them for about 10 to 12 minutes while you prep the vegetables and eggs. A pre-toast keeps the base crisp, so it doesn’t get soggy under all the toppings.
Step Three: Cook the Vegetables
In a skillet, melt a teaspoon of butter. Toss in those tiny chopped green peppers and onion. Stir them around over medium heat until tender—it should smell cozy and inviting already.
Step Four: Prepare the Egg Mixture
Crack the eggs into a bowl, beat them lightly until yolks and whites come together, then stir in chopped Canadian bacon. Salt and pepper give it balance here—don’t skip!
Step Five: Scramble the Eggs
Pour the egg mixture into the skillet with your soft vegetables. Cook gently, stirring now and then, until the eggs look fluffy and set. You don’t want them runny, but don’t over-dry them either.
Step Six: Assemble Your Pizzas
Pull the golden muffins from the oven. Spoon the egg-and-veggie mix on top of each half. Sprinkle with mozzarella, cheddar, and a pinch of Italian seasoning. Suddenly, they’re starting to look like mini pizzas!
Step Seven: Melt and Finish
Turn your broiler on. Slide the topped muffins back into the oven until the cheese melts into gooey perfection and bubbles slightly at the edges. This moment—watching them transform—is why the recipe is so fun.
How to Store and Reheat?
These little pizzas are best when fresh, no argument there. But if you end up with leftovers (rare, but let’s imagine), wrap them tightly and stash in the fridge. They’ll keep okay for a day or two.
When reheating, avoid the microwave. It makes the muffin rubbery and sad. Instead, warm them in a low oven until the cheese melts back to life. That way, you keep the base crisp and the toppings happy.
Tips
Divide your muffins evenly—wobbly halves only make eating awkward. Toasting in advance really is your secret weapon for preventing soggy bottoms. Trust that advice.
Chop vegetables small because they’ll soften faster and blend better with eggs. And don’t forget that little sprinkle of Italian seasoning—it ties everything together in the most subtle, pizza-like way.
If you’re tempted to freeze, prep them only to the assembly stage, then freeze before broiling. That way, when you’re ready, you can finish them fresh. Oh, and keep an eye on the oven—muffins can brown quickly beneath the broiler.
Why This Recipe Wins Hearts
This isn’t just about food—it’s about fun. Kids love that they get “pizza” for breakfast, adults secretly enjoy the playful twist, and everyone appreciates that it comes together fast. No fancy skills needed, just a little assembly love.
It’s also customizable, which makes it a crowd favorite. Each muffin can be made differently, so everyone gets their way. That’s family cooking at its best.
And yes, there’s a small touch of nostalgia here. It feels like something your grandmother could’ve whipped up on a weekend morning, yet it fits right into a busy weekday too. Comfort layered on crispy circles.
Final Thoughts
English Muffin Breakfast Pizza is more than just a recipe—it’s an idea. A way to take a humble muffin and give it a spark of joy. Simple, flexible, and endlessly satisfying, it’s the kind of dish you’ll come back to again and again.
So tomorrow morning—or tonight, whenever the mood hits—split those muffins, scramble some eggs, pile on cheese, and watch little faces light up. Because pizza for breakfast is always a good plan.
English Muffin Breakfast Pizza Recipe
Description
English Muffin Breakfast Pizza is a fun, delicious, and easy-to-make recipe perfect for breakfast, brunch, or even dinner! Each toasted English muffin half is topped with a savory scramble of eggs, Canadian bacon, green peppers, and onions, then generously covered with melted mozzarella and cheddar cheese and a sprinkle of Italian seasoning. It's a customizable, family-friendly meal that's ready in under 30 minutes.
Ingredients
Instructions
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Preheat oven to 350°F (175°C).
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Split each English muffin in half and place cut-side up on a baking sheet. Melt 1 tablespoon of butter and brush it over the cut sides. Toast in the oven for 10–12 minutes, until lightly golden and crisp.
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While muffins toast, heat 1 teaspoon of butter in a large skillet over medium heat. Add the chopped green pepper and onion. Sauté for 3–4 minutes, until tender but not browned. Remove from heat.
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In a bowl, beat the eggs with a fork until fully blended. Stir in the chopped Canadian bacon, and season with salt and pepper to taste.
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Return the skillet to medium heat. Pour in the egg mixture and cook, stirring occasionally, until the eggs are fully set and cooked through, about 3–4 minutes.
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Remove the toasted muffins from the oven. Divide the egg mixture evenly among the four muffin halves.
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Top each with shredded mozzarella and cheddar cheese. Sprinkle lightly with Italian seasoning, if desired.
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Turn the oven to broil (high). Place the pizzas back in the oven and broil for 2–3 minutes, or until the cheese is melted and bubbly. Watch closely to avoid burning.
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Remove from oven and let cool slightly. Serve warm and enjoy immediately.
Nutrition Facts
Servings 4
Serving Size 1 muffin half (1 serving)
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 8g40%
- Trans Fat 0.3g
- Cholesterol 215mg72%
- Sodium 620mg26%
- Potassium 240mg7%
- Total Carbohydrate 28g10%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 15g30%
- Calcium 200 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make It Crispier: Toasting the English muffins first creates a sturdy, non-soggy base that holds up well under the toppings.
- Customize It: Swap Canadian bacon for cooked sausage, bacon, pepperoni, or even ham. Add mushrooms, spinach, or tomatoes for extra veggies.
- Cheese Variations: Try Monterey Jack, pepper jack, or feta for a different flavor profile.
- Serving Tip: These are best enjoyed fresh out of the oven when the cheese is gooey and the muffins are crisp.
- Reheating: Reheat in the oven or toaster oven to maintain crispiness. Avoid microwaving, as it can make the muffins soggy.
- Freezing: Assemble without broiling, wrap tightly, and freeze. Thaw in the fridge and broil when ready to serve.
Frequently Asked Questions
Can I make these ahead of time?
Yes! You can pre-cook the egg mixture and store it in the fridge for up to 2 days. Assemble and broil just before serving for the best texture.
Can I use different meats?
Absolutely! Try crumbled sausage, diced ham, bacon, or even pepperoni. For a vegetarian version, omit the meat or use plant-based alternatives.
Can I use different cheeses?
Yes! Mozzarella and cheddar are classic, but you can use Swiss, provolone, feta, or a Mexican blend. Mix and match for your favorite flavor.
Can I make this vegetarian?
Yes! Simply omit the Canadian bacon or replace it with sautéed mushrooms, spinach, or a plant-based breakfast crumble.
Can I freeze English Muffin Breakfast Pizzas?
Yes, but for best results, freeze them after assembling but before broiling. Wrap tightly and freeze for up to 2 months. Thaw in the fridge and broil until the cheese is melted.