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
I foiled and oiled but mine still stuck. Do you only dip one side into the egg? Maybe it was because I used ciabatta…but I thought someone else had used that too without mentioning trouble. I still love the idea, so I will try again.
Just made these for breakfast and our family loved them!!! Thanks for the recipe!
I just stumbled on this recipe and this is perfect for us. I hope you’ll see my silly question, but if you add tomato, would you just chop some up and add before or after baking? Just not sure how the tomato would hold up during baking.
Oh yummy! These definitely are something I want to try! And I love that you make them in the oven! Brilliant! 🙂
I just made these for breakfast and they are YUM!!
Thank you for solving my egg issue! I am the SAME as you: Breakfast burritos from the freezer, okay. Having left-over scrambled eggs for breakfast sandwiches, or a visible “egg slice” or something from something frozen, or manufactured, no. Maybe just seeing that egg thing turns me off, whereas in a burrito its hidden. Anyway, having the muffin as FRENCH toast then solves the nuked egg issue, and toppings can be savory or sweet, or none at all! Yay!
Okay, so I have been a long-time silent fan of this website. I don’t know why THIS recipe is the one that made me comment, because honestly, I should have done it a long time ago with all of the yummy things I’ve made from here… but these were FAB. I just made up a pan for lunch (with extras for breakfasts) and boy howdy, these are tasty! I can’t wait to see how they reheat. So to sum up, I love these, I love your taquitos, taco chicken, chipotle ranch dressing, flank steak…. there are more, I know I’m just forgetting. In fact, there hasn’t been a recipe here that I’ve tried and didn’t like.
Thank you for being so delicious! 🙂
I’m so glad you posted these on FB yesterday. I don’t know how I missed this recipe! I made them tonight and WOW were they good!! I topped mine with ham, spinach, onion, mushrooms and pepper jack cheese. Major YUM!!!
This is a great, GREAT!, idea. Brilliant! My son doesn’t eat lunch at school (the hours are weird and either very early or almost at the end of school) so when he gets home at 2:30 he’s ready to eat something and this looks like it would be perfect. I’m so making this tomorrow for him when he gets home!
GENIUS. We’ve been doing the breakfast thing these days too. Stupid husband travels (I love him, he’s not stupid, his job is) too much these days.