English Muffin Breakfast Pizzas

Wake Up to Your New Favorite Morning Ritual: English Muffin Breakfast Pizzas!

Hey there, my fellow food lover! Ever have one of those mornings where you’re staring into the fridge, your stomach is growling, but your brain is still half-asleep? You want something delicious, something satisfying, but the thought of dirtying every pan in the kitchen feels like a monumental task. I’ve been there more times than I’d like to admit, usually while trying to wrangle my hair into a messy bun and locate a matching pair of oven mitts.

Well, my friend, I’m about to change your morning game forever. Let’s talk about English Muffin Breakfast Pizzas. Imagine this: a perfectly toasted, craggy English muffin half, slathered with a zesty chili sauce, piled high with fluffy, savory scrambled eggs and crispy bacon, all blanketed under a glorious, bubbling layer of melted cheese. It’s a handheld breakfast dream that’s crispy, cheesy, and ready in minutes. It’s the ultimate grab-and-go treat that feels indulgent but is honestly so simple to make. This isn’t just breakfast; it’s a reason to jump out of bed. So, preheat that oven, grab your favorite apron (the one with the questionable stains tells the best stories), and let’s make something incredibly delicious together!

The Sunday Morning That Started It All

This recipe has its roots in one of my most cherished food memories. Growing up, Sunday mornings were sacred in our house. It was the one day we weren’t rushing out the door, and the kitchen was the heart of all the action. The air would be thick with the smell of sizzling bacon and my dad’s strong coffee. My grandma, a woman who could make a feast out of seemingly nothing, was the queen of these lazy mornings.

One particular Sunday, we were all craving something different. The usual pancakes and eggs felt… routine. With a twinkle in her eye, Grandma pulled out a pack of English muffins, some leftover scrambled eggs from the day before, and a jar of her homemade spicy tomato jam. She let us kids assemble our own creations, piling on the ingredients with gleeful abandon. She called them our “breakfast masterpieces.” When they came out of the oven, cheesy and golden, we devoured them. It was messy, it was fun, and it was pure magic. That spirit of kitchen creativity and joyful improvisation is what I’ve bottled up into this recipe for you today. It’s a little nostalgic, a whole lot tasty, and 100% made with love.

Gathering Your Breakfast Pizza Toolkit

Part of the beauty of this recipe is its flexibility. This is your base camp—feel free to explore and make it your own! Here’s what you’ll need to make 12 perfect breakfast pizzas.

• 8 large eggs: The star of the show! They create our fluffy, protein-packed “sauce.” For a richer, creamier scramble, I highly recommend using pasture-raised eggs if you can find them—the yolks are a gorgeous, deep orange and the flavor is unbeatable.
• ¼ cup heavy cream: This is my secret weapon for the most luxuriously soft and tender scrambled eggs. It prevents the proteins from binding too tightly, keeping them heavenly. Chef’s Swap: Whole milk or half-and-half work in a pinch, or for a dairy-free version, unsweetened almond or oat milk will do.
• ½ tsp salt & ½ tsp black pepper: The fundamental flavor builders. Always season your eggs before cooking!
• 1 tsp onion powder: This little powerhouse adds a subtle, sweet savoriness that permeates the entire egg mixture without the texture of fresh onions. It’s a total game-changer for scrambled eggs.
• ¾ cup real bacon bits: I’m a firm believer in using real bacon bits or, even better, cooking and crumbling your own bacon. That smoky, salty crunch is essential! Chef’s Swap: For a vegetarian twist, use chopped meatless bacon or sun-dried tomatoes. For a different flavor profile, try cooked breakfast sausage or diced ham.
• 6 English muffins, split (12 halves): The foundation of our pizza! Their nooks and crannies are perfect for catching all the saucy, cheesy goodness. I love using whole wheat for a nuttier flavor, but classic plain or everything bagel-seasoned muffins are fantastic too.
• ½ cup Heinz chili sauce: This is the “pizza sauce” and it brings a unique, slightly sweet, and tangy kick that works shockingly well with eggs. Chef’s Insight: Don’t confuse this with Asian chili sauce like Sriracha! If you can’t find it, a mix of ketchup and a dash of Worcestershire sauce makes a good substitute.
• 1½ cups shredded mozzarella and cheddar cheese blend: The glorious, melty blanket that holds everything together. I love this blend for its perfect balance of stellar meltability (mozzarella) and sharp, tangy flavor (cheddar). A pre-shredded bag is fine for convenience, but shredding your own from a block will give you an even creamier melt!

Let’s Get Cooking: Building Your Mini Masterpieces

Ready to see how quickly these come together? Follow these steps, and you’ll be enjoying a restaurant-quality breakfast right from your own kitchen.

1. Preheat and Prep: First things first, get that oven preheating to 375°F (190°C). This is crucial for getting that cheese perfectly bubbly right out of the gate. While it’s warming up, line a large baking sheet with parchment paper. Not only does this prevent sticking, but it makes cleanup an absolute dream. Trust me, future-you will be grateful.
2. Whisk It Good: In a medium-sized bowl, crack in those 8 beautiful eggs. Add the heavy cream, salt, pepper, and that secret weapon, onion powder. Now, whisk it like you mean it! You want to whisk until the mixture is completely uniform and slightly frothy. This incorporates air, promising you the fluffiest scramble of your life.
3. Scramble Time: Heat a non-stick skillet over medium heat. No need to add butter or oil just yet—let’s see if your non-stick is truly non-stick! Pour in the egg mixture. As the eggs begin to set at the edges, use a spatula to gently push them toward the center. Keep doing this, creating soft, billowy folds. The key here is to take them off the heat just before they look fully done. They’ll continue to cook from the residual heat and again in the oven. This avoids rubbery eggs! Stir in the bacon bits right at the end, then remove the skillet from the heat.
4. Toast Those Bases: While your eggs are resting, pop your English muffin halves into the toaster. We’re not looking for a dark brown toast here, just a light golden crisp. This step is non-negotiable! It creates a sturdy barrier so the chili sauce doesn’t make the muffin soggy. It’s the difference between a crisp bite and a floppy mess.
5. The Assembly Line: Now for the fun part! Lay all your toasted muffin halves on the prepared baking sheet. Spread a generous teaspoon (or more, I don’t judge!) of chili sauce onto each one, just like you’re making a mini pizza. Next, spoon on that glorious bacon-studded scramble. Don’t be shy—pile it high!
6. The Cheesy Finale: The pièce de résistance! Sprinkle that cheesy blend over the top of each muffin, covering all the eggy goodness. I like to press it down gently so it adheres.
7. Bake to Perfection: Slide your tray of soon-to-be breakfast miracles into the preheated oven. Bake for 8-10 minutes. You’re waiting for that magical moment when the cheese is fully melted, gloriously bubbly, and perhaps has a few golden-brown spots. Your kitchen will smell like heaven.

How to Serve These Cheesy Delights

Once they’re out of the oven, let them cool for just a minute or two on the sheet—that cheese is molten lava hot! Then, it’s time to plate up.

For a family breakfast, stack them high on a big wooden board or platter and let everyone dig in. For a fancier brunch vibe, plate two per person alongside a simple mixed green salad with a light vinaigrette to cut through the richness. A side of fresh fruit like berries or melon is also a perfect, refreshing companion.

And don’t forget the condiments! I always put out little bowls of extra chili sauce, a bottle of hot sauce for my spice-loving friends (Cholula is my go-to), and even a dollop of cool sour cream or Greek yogurt for those who want it. The best part? No forks are needed. These are meant to be picked up and enjoyed with your hands, making every bite a truly happy, casual affair.

Mix It Up! 5 Delicious Twists on the Classic

The fun doesn’t stop with bacon and cheddar! This recipe is a blank canvas for your culinary creativity. Here are a few of my favorite riffs:

1. Veggie Lover’s Delight: Sauté some diced bell peppers, mushrooms, and spinach before adding them to your scrambled egg mixture. A sprinkle of feta cheese instead of the cheddar blend would be amazing here.
2. Southwest Fiesta: Swap the chili sauce for a smoky chipotle sauce or even a mild salsa. Mix black beans and corn into the eggs, use a Monterey Jack cheese blend, and top finished pizzas with a fresh avocado slice and a cilantro garnish.
3. Everything Bagel: Use everything bagel-seasoned English muffins. Swap the bacon for smoked salmon (add it after baking so it doesn’t cook) and use a cream cheese schmear instead of the chili sauce. Top with red onion, capers, and fresh dill.
4. Mediterranean Moment: Use a hummus or sun-dried tomato pesto base. Top the eggs with crumbled goat cheese, chopped Kalamata olives, and a sprinkle of oregano.
5. Pizza Night for Breakfast: Use a classic marinara sauce as your base, and swap the scrambled eggs for a layer of sliced pepperoni. You still get that pizza flavor but in a totally breakfast-approved format!

From My Kitchen to Yours: Chef Emily’s Notes

This recipe has evolved so much since those first Sunday mornings at my grandma’s. I’ve made these pizzas for countless friends, sleepy house guests, and hungry kids. I once accidentally used cinnamon-raisin English muffins because I grabbed the wrong bag in my pre-coffee haze. Surprisingly, with the savory toppings, it was… strangely not terrible? (But maybe stick to the plain ones!).

The biggest lesson I’ve learned is to embrace the make-ahead potential. I often whip up a double batch of the egg mixture and keep it in the fridge for up to three days. That way, on a hectic weekday morning, all I have to do is toast, assemble, and bake. It turns a 20-minute process into a 10-minute miracle, and that feels like a major win in my book.

Your Questions, Answered!

Q: Can I make these ahead of time and freeze them?
A: Absolutely! These freeze beautifully. Assemble the pizzas completely but do not bake them. Place the baking sheet in the freezer until the pizzas are frozen solid, then transfer them to a freezer-safe bag or container. They’ll keep for up to 2 months. When you’re ready, bake them straight from frozen, adding a few extra minutes to the baking time.

Q: My English muffins got soggy. What happened?
A: The most likely culprit is skipping the toasting step! Toasting is essential for creating a moisture barrier. Also, make sure your scrambled egg mixture isn’t too wet. If you see a lot of liquid in the pan after scrambling, drain it off before assembling.

Q: Can I use a different type of cheese?
A: Of course! Cheese is a personal journey. Provolone, Gouda, Pepper Jack, or even a fontina would all be delicious. Just make sure it’s a good melting cheese.

Q: I don’t have an oven. Can I make these another way?
A: You can! A toaster oven is a perfect tool for this job—it works exactly the same. You could also pop them under the broiler for a minute or two to melt the cheese, but watch them like a hawk to avoid burning!

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Nutritional Information (Per Pizza – Approximate)

While I’m all about joy and flavor first, I know it’s helpful to have a general idea of what you’re enjoying! Here’s a breakdown per breakfast pizza. Remember, these are estimates and can vary based on the specific brands and ingredients you use.

• Calories: 230 kcal
• Protein: 11g (A great protein-packed start to your day!)
• Carbohydrates: 16g
• Fat: 14g

These are also a great source of energy, calcium from the cheese and eggs, and other essential vitamins and minerals. To lighten them up, you can use whole wheat English muffins, swap the heavy cream for milk, use a reduced-fat cheese, and load up on veggie toppings!

Final Thoughts from My Kitchen

Well, there you have it! My ultimate, go-to, never-fail recipe for the most delicious English Muffin Breakfast Pizzas. This is more than just a recipe to me; it’s a little packet of joy, a tool for easy mornings, and a delicious way to connect with that feeling of weekend comfort any day of the week.

I hope you and your loved ones adore making (and devouring) these as much as I do. Remember, cooking isn’t about being perfect; it’s about creating something that makes you happy. So put on some music, get a little messy, and make it your own. I’d love to hear how yours turn out! Tag me on social @TastyChow so I can see your beautiful creations.

Now go forth and conquer your morning, one cheesy, crispy, incredible bite at a time!

With love and a full belly,
Emily