- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Toast the English muffin halves lightly and place them on the baking sheet.
- In a medium bowl, whisk together eggs, milk, salt, and pepper.
- Spray a skillet with cooking spray and scramble the eggs over medium heat until just set.
- Top each English muffin half with scrambled eggs, shredded cheese, cooked bacon or sausage, and optional bell peppers.
- Bake in the preheated oven for 5–7 minutes, or until cheese is melted and bubbly.
- Remove from oven, let cool slightly, and serve warm.
Serving and Storage:
- Serve immediately for best taste and texture.
- Store leftover pizzas in an airtight container in the refrigerator for up to 2 days.
- Reheat in the microwave for 30–60 seconds or in a 350°F oven for 5 minutes.
Tips:
- Customize toppings with spinach, mushrooms, tomatoes, or your favorite breakfast meats.
- Use whole wheat English muffins for a healthier version.
- Pre-cook any vegetables to prevent sogginess on the muffin.
- Make a larger batch and freeze for a quick grab-and-go breakfast.
Conclusion:
English Muffin Breakfast Pizza is a quick, customizable, and delicious way to start the day. Perfect for busy mornings, brunch, or a fun breakfast treat for the whole family.
FAQ:
Can I use frozen English muffins? Yes — thaw first or toast lightly before assembling.
Can I make these ahead? Yes — assemble and refrigerate overnight; bake in the morning.
Can I make them vegetarian? Yes — omit meat and add extra vegetables.
Can I use other cheeses? Absolutely — mozzarella, pepper jack, or Swiss work great.