English muffin breakfast pizza
English muffin breakfast pizza turns split muffins into crispy bases topped with sausage, turkey bacon, egg and melty cheese in about 25 minutes.
A split English muffin gives you something pizza dough never will at 7am: a base that is already crisp, already portioned, and ready in the time it takes to brew coffee. You toast the halves first, and that single step is what keeps the middle from turning to mush under the egg.
The build is sausage, turkey bacon, cheese and one egg per half. Everything cooks on a sheet pan at 400F (205C) in about 12 minutes, which means the egg white sets while the yolk stays soft enough to drag a fork through.
This is a fridge-and-freezer recipe more than a weekend project. Bake a tray on Sunday, wrap the cooled halves, and you have breakfast handled for days.
About the Ingredients
6 English muffins, split in half
Look for ones with a rough, craggy interior – those nooks hold the toppings. Sourdough English muffins work well too, and they crisp a little faster.
8 oz (225g) breakfast sausage, casings removed
Mild or hot, your call. If you only have sausage links, squeeze the meat out of the casing and crumble it with a spoon.
6 slices turkey bacon
Cut it into 1-inch pieces with kitchen shears – much faster than a knife. Regular pork bacon works, but drain the fat well or the muffins get greasy.
1 1/2 cups (170g) shredded low-moisture mozzarella
Low-moisture is the important part. Fresh mozzarella releases water and will undo your crispy base. Cheddar or a Mexican blend also melts nicely.
1/4 cup (25g) grated Parmesan
The fine grated stuff from a tub is fine here. It adds a salty edge and helps the cheese set instead of sliding off.
6 large eggs
Cold from the fridge is fine. If you want firmer yolks, add 2 minutes to the bake time.
2 tablespoons (30ml) olive oil
For brushing the muffin halves. Melted butter works and browns a touch faster, so watch it.
1/2 teaspoon garlic powder
Sprinkle it over the oiled muffins. Onion powder or an Italian herb blend are easy swaps.
1/4 teaspoon black pepper
Fresh cracked if you have it. The sausage and bacon are already salty, so skip added salt.
2 tablespoons (15g) sliced green onions
Add after baking so they stay bright. Chives or a spoon of salsa work as substitutes.
Step-by-Step Instructions
1. Heat the oven and toast the muffins
Heat the oven to 400F (205C). Brush the cut sides of the 12 muffin halves with olive oil, dust them with garlic powder and pepper, and lay them cut side up on a sheet pan. Bake 8 to 10 minutes, until the edges look dry and lightly golden.
2. Brown the sausage
While the muffins toast, cook the sausage in a skillet over medium heat for 6 to 8 minutes, breaking it into small crumbles. It is done when no pink remains and the edges are browned. Scoop it onto a paper towel.
3. Crisp the turkey bacon
Add the bacon pieces to the same pan and cook 4 to 5 minutes, stirring, until they curl and darken at the edges. Turkey bacon has little fat, so add a teaspoon of oil if the pan looks dry.
4. Build the bases
Spoon the sausage and bacon over the toasted muffin halves, dividing it evenly. Pile the mozzarella on top, then the Parmesan. Press a shallow well into the center of each pile with a spoon.
5. Add the eggs
Crack one egg into a small bowl, then slide it into the well. Repeat with the rest. Working one at a time keeps stray shell out and stops the yolk from breaking.
6. Bake until the whites set
Bake 12 to 14 minutes. The cheese should be bubbling at the edges and the egg whites fully opaque. For a runny yolk, pull at 12 minutes; for a firm one, go to 15.
7. Finish and serve
Scatter the green onions over the top and let the pan sit 2 minutes. Slide a thin spatula under each half and lift straight up so the egg stays put.
Tips & Tricks
- Toast before you top. Ten minutes in the oven on their own dries the surface, and a dry surface is the only real defense against a soggy breakfast pizza.
- Make a well in the cheese. Press a small dip in the middle of the shredded cheese with the back of a spoon and slide the egg into it. The cheese wall keeps the white from running off the muffin.
- Cold eggs bake more evenly. Crack them straight from the fridge rather than letting them sit out; warm eggs spread thin and set unevenly.
- Watch the last two minutes. Cheese goes from bubbling to burnt fast at 400F (205C). If the edges darken before the whites set, tent the pan loosely with foil.
Pro Tips
Delicious Variations
Vegetarian version
skip the sausage and bacon, and use sauteed mushrooms and spinach instead. Salt the vegetables after cooking, not before, or they release water onto the muffin.
Spicy version
add a spoon of salsa under the cheese and a few pickled jalapeno slices on top. Drain the salsa first, or the base goes soft.
Italian version
swap the sausage for cooked Italian sausage and use mozzarella with a spoon of marinara. Keep the sauce to a teaspoon per half.
How to Store English muffin breakfast pizza
Refrigerator
Cool the halves completely, then store in an airtight container for up to 3 days. Reheat in the oven or air fryer, not the microwave, if you want the base crisp again.
Freezer
Wrap each cooled half in foil or plastic, then bag them. They keep 2 months. Freeze without the green onions.
Reheating
From frozen, bake at 375F (190C) for 8 to 10 minutes. From the fridge, 6 to 8 minutes. The microwave works in a pinch but the muffin will be soft, not crisp.
Frequently Asked Questions
Q: Can I make English muffin breakfast pizza ahead of time?
Yes, and it holds up well for about 3 days in the fridge. Bake the halves fully, cool them, and refrigerate in a sealed container. Reheat at 375F (190C) for 6 to 8 minutes so the base crisps again.
Q: Why did my English muffin breakfast pizza come out soggy?
The muffin was not toasted first, or the toppings were too wet. Toasting for 8 to 10 minutes dries the surface, and using low-moisture mozzarella instead of fresh keeps water out of the middle.
Q: How do I know when the egg is done?
The white should be fully opaque and firm to a light touch, with the yolk still soft. That is about 12 minutes at 400F (205C). If you want a firm yolk, bake 15 minutes and check that the yolk does not jiggle.
Q: Can I cook these in an air fryer?
Yes, at 375F (190C) for 8 to 10 minutes, working in batches so nothing overlaps. Air fryers run hot on top, so check at 8 minutes to keep the cheese from scorching.
Q: What cheese works best for this?
Low-moisture mozzarella melts and sets without releasing water, which is what you want. Cheddar, Monterey Jack or a Mexican blend all work. Skip fresh mozzarella – it will make the base wet.
Pick up a pack of English muffins and a roll of turkey bacon this week and give the tray a try. Once you know your oven's timing, you can build six of these in the time it takes to scramble eggs for one. Sweet success, one shortcut at a time.
English Muffin Breakfast Pizza – Crispy 25-Minute Meal
English muffin breakfast pizza turns split muffins into crispy bases topped with sausage, turkey bacon, egg and melty cheese in about 25 minutes.
🧂 Ingredients
- 6 English muffins, split in half
- 8 oz (225g) breakfast sausage, casings removed
- 6 slices turkey bacon
- 1 1/2 cups (170g) shredded low-moisture mozzarella
- 1/4 cup (25g) grated Parmesan
- 6 large eggs
- 2 tablespoons (30ml) olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons (15g) sliced green onions
📋 Instructions
- 1Heat the oven and toast the muffins — Heat the oven to 400F (205C). Brush the cut sides of the 12 muffin halves with olive oil, dust them with garlic powder and pepper, and lay them cut side up on a sheet pan. Bake 8 to 10 minutes, until the edges look dry and lightly golden.
- 2Brown the sausage — While the muffins toast, cook the sausage in a skillet over medium heat for 6 to 8 minutes, breaking it into small crumbles. It is done when no pink remains and the edges are browned. Scoop it onto a paper towel.
- 3Crisp the turkey bacon — Add the bacon pieces to the same pan and cook 4 to 5 minutes, stirring, until they curl and darken at the edges. Turkey bacon has little fat, so add a teaspoon of oil if the pan looks dry.
- 4Build the bases — Spoon the sausage and bacon over the toasted muffin halves, dividing it evenly. Pile the mozzarella on top, then the Parmesan. Press a shallow well into the center of each pile with a spoon.
- 5Add the eggs — Crack one egg into a small bowl, then slide it into the well. Repeat with the rest. Working one at a time keeps stray shell out and stops the yolk from breaking.
- 6Bake until the whites set — Bake 12 to 14 minutes. The cheese should be bubbling at the edges and the egg whites fully opaque. For a runny yolk, pull at 12 minutes; for a firm one, go to 15.
- 7Finish and serve — Scatter the green onions over the top and let the pan sit 2 minutes. Slide a thin spatula under each half and lift straight up so the egg stays put.
