American
English Muffin Breakfast Pizzas
Split English muffins become mini pizza bases topped with marinara, scrambled egg, sausage crumbles, and mozzarella. They bake until the cheese bubbles for a playful brunch plate.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- English muffins toast into sturdy bases.
- Pre-scrambling eggs keeps toppings even.
- Mozzarella browns fast under high heat.
- Kids and adults can customize individual halves.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Preheat oven to 400°F. Line a baking sheet with parchment.
- 2
Cook sausage in a skillet over medium heat, breaking it up, until browned; drain.
- 3
Scramble eggs in butter over medium-low heat until just set; season with pepper.
- 4
Toast English muffin halves lightly, then arrange cut-side up on the sheet.
- 5
Spread each half with marinara; top with scrambled egg, sausage, mozzarella, Italian seasoning, and Parmesan.
- 6
Bake 8 to 10 minutes until cheese melts and edges crisp.
- 7
Cool 2 minutes and serve.
Pro tips
- Lightly toast muffins first so they stay crisp under sauce.
- Do not over-scramble eggs; they finish in the oven.
- Drain sausage well to avoid greasy tops.
Easy substitutions
- breakfast sausage
- crumbled cooked bacon or plant-based sausage
- marinara sauce
- pizza sauce
- mozzarella
- provolone
Storage and reheating
Storage
Refrigerate leftovers in an airtight container up to 3 days.
Reheating
Bake at 350°F for 8 minutes until hot and crisp.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 510
- Protein
- 30 g
- Carbs
- 34 g
- Fat
- 28 g
- Fiber
- 2 g
Moderate · Oven, Stovetop · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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