Why You’ll Love This Recipe

I love how this recipe packs so much flavor into something so simple. It’s ideal for busy mornings, weekend brunch, or even breakfast-for-dinner. The individual portions make it easy to serve a crowd, and since everything is layered on toasted English muffins, I don’t have to mess with pizza dough or special equipment. Plus, I can easily customize it with what I have on hand—from veggie swaps to different cheeses.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 English muffins, split
6 large eggs
¼ cup milk (plus a splash for scrambling the eggs)
½ pound breakfast sausage (pork or turkey)
1 tablespoon butter (optional, if needed for gravy)
2 tablespoons all-purpose flour
½ teaspoon salt (to taste)
½ teaspoon black pepper (to taste)
8 slices mild cheddar cheese (or cheese of choice)

Directions

I cook the sausage in a skillet until browned and crumbly, then set it aside, saving about ¼ cup of the drippings for the gravy.
In the same skillet, I add the flour to the drippings and stir over medium heat for 5–10 minutes until golden and bubbly. Then I slowly whisk in the milk and simmer until the gravy thickens. I season it with salt and pepper to taste.
While the gravy simmers, I lightly toast the English muffin halves so they’re crisp and ready to hold all the toppings.
I scramble the eggs in a non-stick skillet with a splash of milk, cooking just until they’re set but still soft.
I preheat the broiler on high and start assembling: each muffin half gets a layer of gravy, a scoop of eggs, a slice of cheddar, and a sprinkle of sausage.
I broil the pizzas on a baking sheet just until the cheese is melted and bubbling—keeping a close eye so they don’t burn. Then I serve them hot.

Servings and timing

This recipe makes 8 mini pizzas (serves 4 people)

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

When I want to change things up, I swap the sausage for sautéed mushrooms, crumbled veggie patties, or even leftover ham. For extra flavor, I sometimes add a dash of hot sauce, sprinkle on red pepper flakes, or drizzle maple syrup over the sausage for that sweet-and-savory combo. Different cheeses like pepper jack or smoked gouda also work beautifully.

Storage/Reheating

If I have leftovers, I let them cool and store them in an airtight container in the fridge for up to 2 days. To reheat, I pop them in a 350°F oven or toaster oven until warmed through—about 5–8 minutes. The microwave works in a pinch, but the muffin may soften instead of staying crisp.

FAQs

Can I make these breakfast pizzas ahead of time?

Yes, I can prepare all the components (gravy, sausage, scrambled eggs) ahead of time and store them separately. When I’m ready to eat, I just assemble and broil.

What kind of sausage works best?

I usually use breakfast pork sausage, but turkey sausage, chicken sausage, or even plant-based versions work just as well.

Can I freeze these?

I don’t recommend freezing the fully assembled pizzas, but I freeze the cooked sausage and gravy separately. Then I just thaw and reheat when ready to assemble.

What’s the best way to make the gravy in advance?

I make the gravy a day ahead, store it in the fridge, and reheat it with a splash of milk over low heat to restore the creamy texture.

Are there low-carb options?

For a low-carb version, I skip the English muffin and layer everything in a ramekin or use a low-carb bread substitute. It still tastes delicious without the extra carbs.

Conclusion

These English Muffin Breakfast Pizzas are one of those recipes I come back to again and again. They’re quick, comforting, and easy to customize for whatever I have in my fridge. Whether I’m feeding a hungry crowd or just treating myself to a warm, cheesy breakfast, these little pizzas never disappoint.