I remember the first time I made English Muffin Breakfast Pizzas. It was a chaotic Saturday morning, the kids were bouncing off the walls, and my grand plan for a leisurely pancake breakfast had utterly evaporated. I stared into the fridge, willing inspiration to strike, and my eyes landed on a package of English muffins. An hour later, as the incredible smell of toasting bread, savory sausage, and melted cheddar filled my kitchen, and I watched my family go completely silent as they devoured these personal-sized pizzas, I knew I’d stumbled onto something magical. It’s become our go-to solution for busy mornings, lazy weekends, and even a fun “breakfast for dinner” night. It’s the kind of recipe that feels like a warm, delicious hug.
Ingredients
- 1 package (6 count) English muffins
- 8 large eggs
- 1 lb breakfast sausage (links or ground)
- 8 oz mild cheddar cheese, thinly sliced
Now, let’s talk about these ingredients because I’ve learned a few things through trial and error. First, the English muffins: plain work perfectly, but I absolutely adore using the “everything bagel” or sourdough ones for an extra flavor punch. For the sausage, I’ve tried both links and ground. Links are fun, but I strongly recommend buying ground sausage or simply removing the casings from links. Trust me, crumbling and browning the sausage meat directly gives you way better coverage and texture on every pizza. Don’t be tempted to skip the thin slicing of the cheese and just shred it; the slices melt beautifully and evenly, creating that perfect, gooey blanket. And finally, those eggs are non-negotiable for me—they’re the “sauce” that holds everything together.
Equipment Needed
- Baking sheet
- Parchment paper or aluminum foil
- Large skillet
- Mixing bowl and whisk (or a fork!)
- Measuring cups/spoons
- Knife and cutting board
You won’t need any fancy gadgets for this, which is part of why I love it so much. The parchment paper is my MVP here—I never, ever skip lining my baking sheet. The cleanup is so effortless, and nothing sticks. A good, large skillet is crucial for browning the sausage properly without steaming it; you want those crispy, savory bits. I’ve tried whisking the eggs in a bowl and also just scrambling them directly in the pan after the sausage is cooked (using the residual fat). Both work, but whisking them lightly in a bowl first with a tiny pinch of salt leads to a more cohesive, custardy layer that acts as the perfect glue.
(See the next page below to continue…)