English Muffin Breakfast Pizza

Yields: 2 Servings (2 Pizzas per person)
Prep Time: 5 minutes
Cook Time: 12-15 minutes
Total Time: < 20 minutes

Recipe Intensity: Easy. This is a beginner-friendly recipe requiring minimal culinary skill and basic equipment. It’s perfect for getting kids involved in the kitchen!

Ingredients

2 whole English muffins, split
1 teaspoon olive oil or butter
4 large eggs
½ cup shredded cheese (a blend of cheddar and mozzarella works wonderfully)
4 tablespoons of your chosen “sauce” (see customization options below)
Salt and freshly ground black pepper, to taste
2 tablespoons cooked and crumbled bacon or diced ham (optional)
1 tablespoon finely chopped chives or parsley for garnish (optional)

Equipment

Baking sheet
Parchment paper or aluminum foil (for easy cleanup)
Small skillet (optional, for pre-cooking certain toppings)
Small bowl or spoon

Instructions

Step 1: Prepare the Oven and Base

Preheat your oven to 375°F (190°C). This is the ideal temperature for getting the muffins crispy and cooking the eggs evenly without burning the cheese. While the oven heats up, line a baking sheet with parchment paper. Arrange the four English muffin halves on the sheet, cut-side up. For an extra crispy and rich base, you can lightly toast them in a toaster for 1-2 minutes first, or lightly brush the cut sides with olive oil or melted butter.

Step 2: Apply the “Sauce” Layer

This is where the creativity begins! Using a spoon, spread about one tablespoon of your chosen base onto each English muffin half. Don’t spread it all the way to the edges, as this can cause drips and make the muffin soggy.

Classic: A simple smear of softened cream cheese or a tablespoon of hollandaise sauce.
Savory: A tablespoon of marinara or pizza sauce.
Creamy: A layer of garlic-herb Boursin cheese or pesto.

Step 3: Add the Toppings and Create a “Well”

Sprinkle a small handful of your shredded cheese over the sauce on each muffin. This initial cheese layer acts as a barrier to help prevent the sauce from making the muffin soggy. Now, here is the crucial step for the perfect egg: using the back of a spoon, gently press down into the center of the cheese to create a small, shallow well. This “well” will help cradle the egg yolk and prevent it from sliding off the muffin during baking.

Step 4: The Star of the Show: The Egg

Carefully crack a whole egg into the well you created on each English muffin half. Take your time to keep the yolk intact. Don’t worry if some white spills over; it will cook just fine. Season the egg generously with a pinch of salt and a crack of black pepper.

Step 5: Add Final Toppings and Bake

Now, add any additional toppings you desire. Scatter the cooked bacon or ham, diced bell peppers, or sautéed mushrooms around the egg. Finish with another light sprinkle of cheese over everything to help bind the toppings together.

Place the baking sheet in the preheated oven and bake for 12 to 15 minutes. The exact time will depend on your oven and how you like your eggs.

For a Runny Yolk: Bake for 12-13 minutes. The egg white should be set, but the yolk will still be jiggly.
For a Set Yolk: Bake for 14-15 minutes, or until the yolk is cooked to your preference.

Step 6: Rest, Garnish, and Serve

Once out of the oven, let the breakfast pizzas rest on the baking sheet for 1-2 minutes. They will be extremely hot! This short rest allows the egg to set a bit more and makes them easier to handle. Garnish with fresh chives or parsley for a pop of color and freshness. Serve immediately while the muffins are crispy, the cheese is bubbly, and the egg is perfectly cooked.

Customization & Pro-Tips

The true beauty of this recipe is its versatility.

Vegetarian Delight: Skip the meat and load up with sautéed spinach, sliced cherry tomatoes, black olives, and caramelized onions.
Everything Bagel Twist: Use an “Everything Bagel” seasoned cream cheese as the base and top with smoked salmon and fresh dill after baking.
Southwestern Style: Use a black bean spread or salsa as the base, top with cheese, the egg, and after baking, add sliced avocado and a dollop of sour cream.
Prevent Sogginess: The key to a crispy base is to avoid over-saucing and to use a pre-toasted muffin. The initial layer of cheese also acts as a moisture barrier.
Meal Prep: You can assemble the pizzas (without the egg) the night before, cover tightly, and refrigerate. In the morning, just crack the egg on top and bake. You may need to add 1-2 minutes to the baking time since the ingredients will be cold.

Nutrition Information

(Please note: The following is an estimate based on the primary ingredients and will vary with specific brands and customization.)

Serving Size: 2 English Muffin Pizzas (with 2% cheddar cheese and no optional meat)

Calories: ~380 kcal
Total Fat: 18g
Saturated Fat: 7g
Cholesterol: 380mg
Sodium: 550mg
Total Carbohydrates: 32g
Dietary Fiber: 2g
Sugars: 2g
Protein: 22g

The Last Word on this Recipe:
This English Muffin Breakfast Pizza recipe is more than just a meal; it’s a template for a thousand delicious mornings. It proves that a gourmet-feeling breakfast doesn’t require hours of effort or complicated techniques. It’s a humble, quick, and utterly delightful way to break the fast, offering a perfect combination of textures and flavors in every single bite. Save this recipe, because once you try it, it will become a permanent fixture in your breakfast rotation.