English Muffin Breakfast Pizzas

These easy English muffin breakfast pizzas have everything you want in a hot breakfast: savory sausage, fluffy scrambled eggs, melted Monterey Jack cheese, and a toasted English muffin underneath it all. They are simple enough for a weekday morning but filling enough to serve for a casual weekend brunch.

The best part may be how well these sausage, egg and cheese breakfast pizzas freeze. Make a batch when you have a few extra minutes, flash freeze the leftovers, and you will have a warm, homemade breakfast waiting whenever the morning gets busy.

Each English muffin is split in half, so one package makes 12 individual breakfast pizzas. That is enough to feed the family immediately or make breakfast for several days without spending every morning standing over the stove.

Why You’ll Love These English Muffin Breakfast Pizzas

There is nothing complicated about this recipe. It uses familiar ingredients, requires very little prep, and can easily be adapted to fit your family’s preferences.

• They are made with only a handful of ingredients.
• One batch makes 12 individual breakfast pizzas.
• They can be assembled and baked in less than an hour.
• They freeze and reheat beautifully.
• The toppings are easy to customize.
• They work for breakfast, brunch, or a quick breakfast-for-dinner.
• Kids and adults can both grab one and go.

If you are hosting brunch and want something sweet to serve alongside them, my Praline French Toast Casserole is always a favorite. You could also add a basket of warm Blueberry Butter Swim Biscuits for a larger breakfast spread.

Ingredients for Sausage and Egg Breakfast Pizzas

You only need a few basic ingredients to make these easy English muffin breakfast pizzas.

Thomas’ English Muffins

I used one six-count package of Thomas’ English Muffins. Split each muffin in half to create 12 individual pizza bases.

English muffins are sturdy enough to hold the sausage, eggs, and cheese without becoming difficult to eat. Their nooks and crannies also catch all that melted Monterey Jack cheese.

Breakfast Sausage

One pound of breakfast sausage gives every pizza plenty of savory flavor. I used regular breakfast sausage, but hot sausage would be a great alternative if your family likes a little spice.

Make sure to drain away any excess grease after browning the sausage. This keeps the English muffins from becoming greasy or soggy.

Eggs and Egg Whites

The topping includes six whole eggs plus three tablespoons of liquid egg whites. The additional egg whites stretch the filling a little further without requiring another whole egg.

Season the eggs simply with salt and black pepper. The sausage and cheese already bring plenty of flavor, so you do not need a long list of seasonings.

Monterey Jack Cheese

I used two cups of shredded Monterey Jack cheese. It melts beautifully and has a mild flavor that works well with both the eggs and breakfast sausage.

Shredding a block of cheese yourself will usually give you the smoothest melt because packaged shredded cheese contains an anti-caking coating. However, I absolutely used pre-shredded cheese for this recipe, and it worked just fine.

I have even heard of rinsing pre-shredded cheese in a strainer to help remove some of the powdery coating. If you try that method, drain it well and pat the cheese completely dry before adding it to your pizzas. Personally, if I am making a quick breakfast, I am comfortable opening the bag and moving on with my morning.

Toast the English Muffins First

Do not skip the quick toasting step. Before adding the toppings, place the English muffin halves in a 400°F oven for approximately five minutes.

This creates a sturdier base and helps prevent the muffins from becoming soft underneath the eggs. You do not need to toast them until they are deeply browned. You are simply giving the cut sides a head start before adding the sausage, eggs, and cheese.

Once the English muffins are lightly toasted, keep the oven set to 400°F while you finish preparing the toppings.

How to Make English Muffin Breakfast Pizzas

Begin by browning one pound of breakfast sausage in a large skillet over medium heat. Break it into small crumbles as it cooks, then drain away the excess grease.

Whisk together six eggs and three tablespoons of egg whites. Season the mixture with salt and black pepper, then scramble the eggs over medium-low heat.

Try to remove the eggs from the heat while they are still soft. They will continue cooking after the breakfast pizzas go into the oven, so fully cooking them in the skillet can make them dry by the time the cheese has melted.

Divide the cooked sausage among the 12 toasted English muffin halves. Add the scrambled eggs and finish each pizza with shredded Monterey Jack cheese.

Bake the assembled breakfast pizzas at 400°F for approximately 18 minutes, or until everything is hot and the cheese is completely melted.

Easy Ways to Customize Them

These English muffin breakfast pizzas are easy to change depending on what you have in the refrigerator.

For more heat, use hot breakfast sausage and add sliced jalapeños before baking. You can also finish each pizza with your favorite hot sauce.

I added chili onion crunch to mine because I am currently putting it on just about everything. The crispy onions and chile oil are so good with the eggs and melted Monterey Jack.

You could also try:

• Cooked and crumbled bacon
• Diced ham
• Chopped bell peppers
• Sautéed onions
• Chopped green chiles
• Pepper Jack or cheddar cheese
• Sliced green onions
• Everything bagel seasoning

If you have leftover ham to use, these pizzas are an easy way to turn it into breakfast. You can also save my Ham and Hashbrown Casserole for the next time you need a hearty breakfast casserole for your family or overnight guests.

How to Freeze English Muffin Breakfast Pizzas

These breakfast pizzas freeze beautifully, which makes it worth preparing the entire batch even if you do not plan to eat all 12 right away.

Allow the baked pizzas to cool completely. Place them in a single layer on a baking sheet, then put the entire baking sheet in the freezer. This is called flash freezing, and it keeps the individual pizzas from sticking together once they are placed in a bag.

After the pizzas are completely frozen, transfer them to a freezer-safe zip-top bag or airtight container. Since they were frozen individually first, you can pull out exactly as many as you need.

For the best quality, press as much excess air as possible out of the freezer bag before sealing it. You can also wrap the pizzas individually if you want an especially convenient grab-and-go option.

How to Reheat a Frozen Breakfast Pizza

There is no need to thaw a frozen English muffin breakfast pizza first. Place one frozen pizza on a microwave-safe plate and microwave it for approximately 1 minute and 30 seconds.

Because microwave power varies, check the center before serving and add another 15 to 30 seconds if needed. The sausage and egg topping should be hot all the way through.

For a crispier English muffin, you can reheat the pizzas in an air fryer or toaster oven instead. Keep an eye on them so the cheese does not become overly browned before the center is warm.

What to Serve with Breakfast Pizzas

For a regular weekday breakfast, one or two pizzas and a serving of fruit may be all you need. They are also easy to wrap up and take with you when everyone is headed in a different direction.

For a holiday breakfast or casual brunch, arrange the breakfast pizzas on a platter and serve them with fresh fruit, biscuits, and something sweet. My Blueberry Butter Swim Biscuits would bring a pretty pop of color to the table.

If you are feeding a larger crowd, pair the pizzas with my Ham and Hashbrown Casserole and a tray of My Famous Deviled Eggs. Guests can choose what they like, and nearly everything can be prepared ahead of time.

Frequently Asked Questions

Can I make English muffin breakfast pizzas ahead of time?

Yes. You can prepare and bake the full recipe, allow the pizzas to cool, and store them in the refrigerator or freezer. This is one of my favorite reasons to make all 12 at once.

Do I have to use Thomas’ English Muffins?

Thomas’ English Muffins are what I used, but another brand will work. Choose muffins that are sturdy enough to support the sausage, eggs, and cheese.

Can I use pre-shredded cheese?

Absolutely. Cheese shredded directly from a block tends to melt more smoothly, but pre-shredded Monterey Jack is a perfectly good shortcut when you are short on time. It is what I used for this batch.

Can I substitute a different cheese?

Yes. Cheddar, Colby Jack, Pepper Jack, or a Mexican-style cheese blend would all work well. Pepper Jack is an especially good option if you enjoy a spicier breakfast.

Can I use hot breakfast sausage?

Yes, and it would be delicious. Substitute one pound of hot breakfast sausage for the regular sausage, then add chili onion crunch or hot sauce when serving if you want even more heat.

How do I keep the English muffins from becoming soggy?

Toast the split muffins for about five minutes before adding the toppings. It also helps to drain the cooked sausage well and avoid cooking the scrambled eggs until they become watery or overdone.

A Freezer Breakfast Worth Making

A package of English muffins, a pound of sausage, a few eggs, and a bag of shredded cheese can become 12 filling breakfasts with very little effort. These easy English muffin breakfast pizzas are practical, customizable, and much better than starting the morning with nothing but coffee.

Eat them straight from the oven with chili onion crunch, serve them as part of a weekend brunch, or freeze the extras for the mornings when everyone needs to get out the door. They are the kind of recipe that makes real life a little easier, and that is always worth keeping around.