English Muffin Breakfast Pizza: A Delicious Morning Delight
When I was little, my dad used to whip these up before school. Quick, warm, and cheesy – they always made the mornings brighter. Now I make them for my grandkids, and their faces light up just the same. They’re perfect for busy mornings or lazy weekends. Give this nostalgic breakfast a try and pass on the love!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Ingredients
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2 English muffins, split in half (4 halves total)
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4 eggs
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1/4 cup milk
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1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)
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4 strips cooked bacon or sausage (optional)
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1/4 cup chopped bell peppers or tomatoes
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Salt and pepper to taste
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Butter or non-stick spray
Instructions
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Preheat oven to 375°F (190°C).
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Toast English muffin halves lightly in a toaster or oven.
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In a bowl, whisk together eggs, milk, salt, and pepper.
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Scramble the eggs in a skillet until just cooked through.
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Place toasted muffins on a baking sheet.
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Top each half with scrambled eggs, cooked bacon or sausage, veggies, and shredded cheese.
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Bake for 5–7 minutes until cheese is melted and bubbly.
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Serve warm with a smile!
Notes
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Use whole wheat English muffins for more fiber.
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Make a vegetarian version with mushrooms and spinach.
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Freeze extras for a quick weekday breakfast – just reheat and enjoy!
Nutrition
- Calories: 320 kcal per serving
- Fat: 18g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 18g