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When your mornings get hectic, English muffin breakfast pizza is here to save you. Warmed-up mini pizzas with a crunchy English muffin crust are loaded up with smooth sausage gravy, fluffy scrambled eggs, and gooey cheddar on top. My family craves these filling breakfast bites all the time—can’t blame them for loving simple comfort food like this.
I threw these together before my kid’s Saturday soccer, and everyone polished them off. Now, whenever we want something special in the morning, my gang asks for these breakfast pizzas every time.
Irresistible Ingredients
- Black pepper: Grind it fresh for punchy flavor every time
- Salt: Any regular salt will do to make everything pop
- All purpose flour: You’ll need this to thicken up your gravy—good quality flour is best
- Sausage drippings: Keep all those tasty drippings from browning your sausage—it adds that deep savory kick
- Milk: Whole gives the richest results but any milk at all makes eggs and gravy lighter
- Mild cheddar cheese: Grate it yourself for easier melting and the best creamy texture
- Breakfast sausage: Choose classic pork or turkey—make sure it’s crumbled and spicy if you want some zing
- Large eggs: Crack good fresh eggs for dreamier scrambled eggs
- English muffins: Look for hearty, springy ones—they won’t fall apart as the pizza base
Simple Step-by-Step
- Serve:
- Take your pizzas out of the oven and let them rest just a minute or two. Best eaten while they’re still cozy warm—my family never waits long!
- Bake:
- Pop the tray in the hot oven. Let your pizzas go until the cheese’s bubbly and melted. The kitchen will smell amazing.
- Assemble the Pizzas:
- First, crank the oven up to 350 F (or 180 C). Split your muffins and set them cut side up on a baking tray. Drop a good spoonful of gravy on each, then spread to cover. Top with a generous mound of scrambled eggs, a sprinkle of sausage, and shower with cheddar.
- Scramble the Eggs:
- Whisk your eggs in a bowl with a splash of milk till foamy. This trick makes them extra fluffy. Pour into a skillet on medium heat and gently stir. Stop cooking them while they still look creamy—don’t let them dry out.
- Prepare the Sausage Gravy:
- Mix flour into your saved sausage drippings in a pan on medium heat and whisk constantly. Cook two or three minutes until it smells toasty and gets pale brown. Slowly pour in milk, whisking all the time so it stays smooth. Let it bubble till thick, stir in salt and pepper, then set aside for later.
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I love how chunky the sausage gravy is—it always reminds me of lazy weekend breakfasts for a crowd. People always ask for seconds when I make this.
Stashing Extras
If you’ve got some left, keep them sealed up and stash them in the fridge—good for 3 days. Warm them in a toaster oven or regular oven if you want that nice crispy cheesy top. They freeze well too. Just wrap them up one by one, then you can grab and reheat from frozen anytime.
Easy Swaps
Want to mix things up? Try mozzarella or pepper jack instead of cheddar. Bacon or ham bits make a fun change from sausage. Toss in sautéed greens or peppers for bonus veggies. If you need gluten free, English muffins made without wheat work just fine.
Tasty Ways to Serve
Slice ’em into triangles for sharing at brunch. Goes great with a bowl of fresh fruit or glass of OJ. Feeling a little fancy? Top with chopped parsley or chives right before serving.
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How This Food Fits In
This twist on English muffin breakfast pizza is a nod to American diner meals you can whip up at home. It mixes the classic biscuits and gravy feeling with the quick fix of English muffins. Everybody gets their taste of comfort, which is why it’s a favorite for relaxed weekend mornings.
Frequently Asked Questions
- → Can I switch up the cheese type?
Go for it! Swap cheddar for Monterey Jack, mozzarella, or whatever melty cheese you like best. It'll still work great and change up the flavor.
- → Can I prep the gravy before?
Definitely. Whip up the gravy ahead, stick it in the fridge for a couple days, and just warm it gently on the stove when you're ready to use it.
- → How do you keep eggs extra soft?
Mix eggs with a splash of milk then cook low and slow, stirring every now and then. They'll stay super tender and won't get tough.
- → Is freezing the finished muffins okay?
Yep! After baking and cooling, wrap them up tight and freeze. When you want one, warm it in the oven till hot and melty.
- → What sides go well with these?
Some fresh fruit, simple salad, or maybe oven-roasted potatoes are perfect to go along with these muffins for a big breakfast.