My fall-back for meals when life gets busy is almost always breakfast food. I developed these English Muffin Breakfast Pizzas as a quick and easy option for any time of day when you need something wholesome and delicious without a lot of effort. Not only do they come together fast, they are perfect for popping in the fridge or freezer to reheat on busy mornings or even for a quick, healthy lunch or dinner. If you’re not a huge fan of reheated eggs, this recipe is for you; the eggs are mixed into a simple savory custard and soaked up by the English muffins, meaning these breakfast pizzas reheat beautifully.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- English muffins – I like using whole wheat, but any variety will do.
- Eggs – Room temperature, if possible. Room temp eggs are easier to whisk together, making the custard mixture more cohesive.
- Milk – Any milk will do.
- Kosher salt
- Tabasco sauce – I prefer green Tabasco with egg dishes.
- Deli ham slices – Or any breakfast meat. Crumbled sausage, cooked bacon, Canadian bacon, etc.
- Shredded cheese – Cheddar or pepper jack work great. While I prefer freshly grated cheese, this is one recipe where the bagged stuff is actually just fine!
- Veggies – Optional. Green onions, tomatoes, sliced olives, mushrooms, green peppers, etc.
How to Make English Muffin Breakfast Pizzas
- These are pretty easy to make! First you’ll mix up a savory French toast custard of eggs, a little milk, a dash of salt, and a few shakes of Tabasco sauce.
- Next you’ll dip your English muffins in the custard mix and lay them on a baking sheet.
- You’ll top them as desired and bake in the oven for a few minutes until everything is cooked through. Enjoy right away or refrigerate or freeze for later!
Storing and Other Tips
- Store in an airtight container in the fridge and enjoy within 3-4 days for best results.
- If you’d like to freeze these for later, freeze in a single layer until solid, then transfer to a freezer bag or airtight container with parchment between layers for up to 2 months.
Frequently Asked Questions
In theory, yes, as long as your gluten-free English muffins are able to soak up the custard mixture!
Absolutely. These are a great make-ahead meal that you can reheat later for breakfast or lunch.
English muffins work well here because they are sturdy and a bit dry. Other breads could work, but I would avoid soft sandwich breads. A dry sourdough or ciabatta would probably work great!
English Muffin Breakfast Pizzas
Ingredients
- 6 whole wheat English muffins at room temperature if possible
- 4 eggs at room temperature (if possible)
- 2 tablespoons milk
- ¼ teaspoon kosher salt
- 10 dashes Tabasco sauce I like green Tabasco
- 12 thin deli slices of ham or 10-12 slices of cooked bacon crumbled
- ¾-1 cup shredded cheddar or pepper jack cheese
- Optional: Chopped vegetables like green onions, tomatoes, sliced olives, mushrooms, green peppers, etc.
Instructions
- Preheat oven to 400℉. Line a baking sheet with aluminum foil and spray liberally with non-stick cooking spray or brush with oil or melted butter. Set aside.
- In a pie plate, whisk together the eggs, milk, salt, and Tabasco sauce. Gently pull apart each English muffin and soak each side (like you would for French toast) in the egg mixture–you want the egg mixture to soak into the bread, but you don’t want the English muffin to be completely falling apart. Place the muffin, cut side up, on the baking sheet.
- If using ham, slice the ham into thin strips and then place on top of the English muffins. If using bacon, just sprinkle the crumbled bacon on top. Add any additional desired toppings and then sprinkle with shredded cheese. Bake for 15 minutes and serve immediately.
Notes
Freezer instructions:
After baking, loosen them from the baking sheet with a spatula and then allow them to cool completely. Transfer the baking sheet to the freezer. When the pizzas are solid, transfer them to a large Ziploc freezer bag. To reheat, place on a plate and microwave for 1 1/2 minutes at a time until the pizza is heated through (actual time will depend on how powerful your microwave is).Nutrition
Looking for more breakfast for dinner ideas? Check out our Breakfast section (but my personal favorites are the Biscuits and Gravy and the Bacon, Egg, & Cheese Cups!)
Questions & Reviews
You had me at freezer…
Its very good!!!!
I LOVED these! I’m not a huge breakfast fan, but these were fantastic (I made them twice in one week! The second time I made them I forgot to buy more English muffins, but had a recipe for an English muffin bread loaf – worked just as well!)
The kids and I made these for Sunday breakfast this morning. We used fat free swiss cheese, pineapple and canadian bacon. They were a big hit! Thank you for this healthy, flavorful breakfast recipe 🙂
I did these with ham, pepperoni, and some plain tomato. We loved these! Thanks for the yummy breakfast and/or dinner.
I forgot to say… mine were ready in about 10 minutes. I've cooked them more than once and both times they were done before the 15 minutes the recipe states.
OK these were even better than I thought they would be. Yum yum yum!!! All I had on hand were whole wheat bagel thins. They worked great. I poked holes in them so they would soak up egg better. Delicious and EASY!!!
Yummmm! I didn't have english muffins in my kitchen but instead, I had french bread. They turned out great! I chopped up some sundried tomatoes and put them on before the bacon and cheese…. what a wonderful breakfast! 🙂
I made these for dinner last night with tomatoes from our garden and sage pork sausage. They were scrumptious, and I'm happy to have several more in the freezer for later! Thanks for the great recipe!!
Love breakfast pizza–it's been far too long since I've made it though. Thanks for the reminder!