Name: English Muffin Breakfast Pizza Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 English muffins, split (8 halves); 6 large eggs; 1/4 cup milk (plus a splash for the eggs); 1/2 pound breakfast sausage (pork or turkey); 1 tablespoon butter (optional, if needed for gravy); 2 tablespoons all-purpose flour; 1/2 teaspoon salt (to taste); 1/2 teaspoon black pepper (to taste); 8 slices mild cheddar cheese (or cheese of choice)

Why You’ll Love This Recipe

I love this recipe because it transforms everyday ingredients into something really special. The crispy sausage, creamy gravy, and gooey cheese layered over toasted English muffins hit every comfort food note. It’s also super customizable, so I can tweak it depending on who’s coming to the table. Whether I make them all at once or set out a toppings bar for a build-your-own breakfast, this recipe is always a hit.

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

Directions

I begin by cooking the sausage in a skillet over medium heat until it’s browned and crumbly. I remove it and set it aside, saving about 1/4 cup of the drippings.
To make the gravy, I stir flour into the hot drippings and cook, stirring constantly, until the roux turns golden—about 5 to 10 minutes. Then I slowly whisk in the milk and simmer until thickened. I season it with salt and pepper to taste.
While the gravy is simmering, I lightly toast the split English muffins.
I scramble the eggs in a non-stick skillet with a splash of milk and cook them until just set.
I preheat the broiler to high. On a baking sheet, I lay out the muffin halves and layer each one with a spoonful of gravy, scrambled eggs, a slice of cheese, and a handful of sausage.
I broil the pizzas just until the cheese is melted and bubbly, keeping a close eye so they don’t burn. Then I serve them hot and melty.

Servings and timing

This recipe makes 8 mini breakfast pizzas—enough for 4 servings (2 pizzas per person). It takes 10 minutes to prep and 20 minutes to cook, so I have breakfast ready in just 30 minutes. It’s ideal for slow mornings, quick brunches, or meal prep for the week.

Variations

Sometimes I swap the sausage for sautéed mushrooms or crumbled veggie patties to make it vegetarian. If I’m in the mood for spice, I sprinkle on red pepper flakes or drizzle hot sauce over the top. For a sweet-and-savory combo, I add a dash of maple syrup over the sausage before broiling. I’ve even used pepper jack cheese or smoked gouda when I want to change up the flavor.

Storage/Reheating

I store leftover breakfast pizzas in the fridge for up to 3 days. To reheat, I place them on a baking sheet in a 350°F oven for about 10 minutes until warm and the cheese is melty again. Microwaving works in a pinch, but the muffins stay crispier with oven reheating. I also like to make the gravy ahead of time—it reheats well with a splash of milk to loosen it up.

FAQs

Can I make these ahead of time?

Yes, I often prep all the toppings—gravy, eggs, and sausage—a day ahead and assemble just before broiling. This makes breakfast super quick.

What kind of sausage should I use?

I usually go with breakfast pork sausage, but turkey sausage or even spicy chorizo work great. I’ve also tried plant-based sausage for a vegetarian version.

Can I freeze these?

I prefer freezing the components separately—like gravy and sausage—then assembling fresh. Fully assembled ones can be frozen, but they reheat best in the oven.

What cheese works best?

Cheddar is my favorite for melt and flavor, but I’ve used mozzarella, gouda, or even Swiss. Any melty cheese I enjoy works here.

How do I keep the muffins from getting soggy?

Toasting the muffins before assembling and broiling them quickly helps them stay crisp. I also make sure not to overload them with gravy.

Conclusion

This English Muffin Breakfast Pizza recipe is everything I want in a hearty breakfast—simple, satisfying, and full of flavor. It’s easy enough for a weekday and fun enough for weekend brunch with family or friends. With layers of creamy, cheesy, savory goodness all on a crispy muffin base, it’s the kind of meal that brings everyone to the table with a smile.