There’s something incredibly nostalgic about pizza for breakfast—but what if you could enjoy all the flavors of pizza and your favorite hearty breakfast classics in one bite? That’s where Savory English Muffin Pizzas come in.
These aren’t your typical kid-style “English muffin pizzas” topped with tomato sauce and pepperoni. Instead, this recipe transforms humble English muffins into golden, crispy bases piled high with creamy sausage gravy, fluffy scrambled eggs, melted cheddar cheese, and savory breakfast sausage. Think of it as a marriage between biscuits and gravy, breakfast sandwiches, and pizza night—all wrapped up in one delicious, handheld meal.
Best of all? They’re quick to make (just 30 minutes), inexpensive, and completely customizable. Whether you’re cooking for a weekend brunch, meal prepping for the week, or simply craving a comforting start to your day, these little pizzas are guaranteed to hit the spot.
Why You’ll Love These English Muffin Pizzas
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Perfect Breakfast Fusion – Combines pizza-style fun with classic breakfast staples.
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Budget-Friendly – A family of four can enjoy these for around $5 total.
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Quick & Easy – Ready in just 30 minutes, making them weeknight- and weekend-friendly.
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Kid-Friendly – Kids love the pizza format, while adults enjoy the hearty flavors.
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Customizable – Swap proteins, change up cheeses, or make them vegetarian.
Ingredients for Savory English Muffin Pizzas
Let’s break down what you’ll need:
Base
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4 English muffins, split in half – Sturdy enough to hold toppings while crisping beautifully in the oven or toaster.
Egg Mixture
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6 large eggs – Fluffy scrambled eggs form the “sauce” of our pizza.
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¼ cup whole milk, plus a splash for scrambling – Adds creaminess to the eggs and gravy.
Sausage and Gravy
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½ pound breakfast sausage (pork or turkey) – The heart of the dish. Pork is classic, but turkey works for a leaner option.
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1 tablespoon unsalted butter (optional) – Adds richness if your sausage is very lean.
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2 tablespoons all-purpose flour – Helps thicken the gravy.
Seasonings
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½ teaspoon salt, or to taste
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½ teaspoon ground black pepper, or to taste
Topping
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8 slices cheddar cheese (or cheese of choice) – Sharp cheddar complements the sausage gravy, but you could use American, mozzarella, or even pepper jack for a kick.
Step-by-Step Instructions
1. Cook the Sausage
In a skillet over medium heat, cook the breakfast sausage until browned and crumbly. Remove sausage with a slotted spoon, leaving about ¼ cup of drippings in the pan.
2. Make the Gravy
Add flour to the hot drippings, whisking constantly. Cook until golden, about 5–10 minutes. Slowly whisk in ¼ cup milk and simmer until thickened. Season with salt and pepper.
Tip: If your sausage doesn’t release enough fat, add butter to ensure the flour cooks properly.
3. Toast the Muffins
While the gravy simmers, toast the English muffin halves in a toaster or under the broiler until lightly crisp. This prevents them from becoming soggy under the toppings.
4. Scramble the Eggs
In a non-stick skillet, whisk eggs with a splash of milk, then cook over medium-low heat, stirring gently until softly set. Remove from heat.
5. Assemble the Pizzas
Place muffin halves on a baking sheet. Top each with sausage gravy, scrambled eggs, a slice of cheese, and some reserved sausage.
6. Melt the Cheese
Place under the broiler until the cheese is melted, golden, and bubbly. Watch closely to avoid burning.
7. Serve Hot
Enjoy immediately while warm, gooey, and savory!
Prep & Cook Times
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Prep time: 12 minutes
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Cook time: 18 minutes
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Total time: 30 minutes
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Servings: 4 (8 mini pizzas)
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Estimated Cost: ~$5
Nutrition (Per Serving – Approximate)
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Calories: 320 kcal
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Protein: 18 g
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Fat: 20 g
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Carbohydrates: 18 g
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Fiber: 2 g
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Sugar: 2 g
Tips for Success
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Use a hot broiler – The key to bubbly, golden cheese.
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Don’t skip toasting muffins – Prevents sogginess.
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Scramble gently – Soft, creamy eggs balance the richness of the gravy.
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Customize cheeses – Try mozzarella, Swiss, or even a spicy pepper jack.
Fun Variations
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Vegetarian – Use plant-based sausage or swap with sautéed mushrooms.
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Spicy Kick – Add hot sauce or red pepper flakes to the gravy.
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Southwestern Style – Top with salsa, avocado, and Monterey Jack cheese.
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Kids’ Favorite – Swap cheddar for mozzarella and add a sprinkle of mini pepperonis.
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Lighter Version – Use turkey sausage and low-fat cheese.
Make-Ahead & Storage Tips
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Meal Prep Friendly – Make the gravy and scramble the eggs the night before. Store separately and assemble in the morning.
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Fridge Storage – Store leftovers in an airtight container for up to 3 days. Reheat under the broiler.
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Freezer Option – Assemble pizzas without broiling. Wrap tightly and freeze. Broil straight from frozen for a quick breakfast.
When to Serve English Muffin Pizzas
These pizzas are versatile and fit into many occasions:
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Weekend brunch – A fun, hearty dish for family mornings.
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Weekday breakfast – Easy to reheat for busy mornings.
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Meal prep lunches – Portable and filling for work.
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After-school snack – Kids love the cheesy, pizza-style bite.
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Brunch buffets – Mini pizzas are crowd-pleasers at potlucks.
FAQs
1. Can I use canned biscuits instead of English muffins?
Yes! Bake them first, split in half, and top as directed.
2. Can I make them gluten-free?
Use gluten-free English muffins and a GF flour blend for the gravy.
3. What cheese works best?
Sharp cheddar is classic, but mozzarella, pepper jack, or Swiss add fun twists.
4. Can I double the recipe?
Absolutely—just use two baking sheets and broil in batches.
Conclusion
Savory English Muffin Pizzas bring together everything we love about breakfast—hearty sausage, creamy gravy, fluffy eggs, and melty cheese—stacked onto a crisp English muffin base. They’re simple, affordable, and endlessly customizable.
Whether you’re whipping them up for a weekend brunch, meal-prepping for busy mornings, or serving a crowd, these mini pizzas are guaranteed to be devoured. Try them once, and they’ll become a staple in your breakfast rotation!
Savory English Muffin Pizzas (Easy Breakfast Recipe)
Ingredients
- Base
- 4 English muffins split in half – Sturdy enough to hold toppings while crisping beautifully in the oven or toaster.
- Egg Mixture
- 6 large eggs – Fluffy scrambled eggs form the “sauce” of our pizza.
- ¼ cup whole milk plus a splash for scrambling – Adds creaminess to the eggs and gravy.
- Sausage and Gravy
- ½ pound breakfast sausage pork or turkey – The heart of the dish. Pork is classic, but turkey works for a leaner option.
- 1 tablespoon unsalted butter optional – Adds richness if your sausage is very lean.
- 2 tablespoons all-purpose flour – Helps thicken the gravy.
- Seasonings
- ½ teaspoon salt or to taste
- ½ teaspoon ground black pepper or to taste
- Topping
- 8 slices cheddar cheese or cheese of choice – Sharp cheddar complements the sausage gravy, but you could use American, mozzarella, or even pepper jack for a kick.
Instructions
- Cook the Sausage
- In a skillet over medium heat, cook the breakfast sausage until browned and crumbly. Remove sausage with a slotted spoon, leaving about ¼ cup of drippings in the pan.
- Make the Gravy
- Add flour to the hot drippings, whisking constantly. Cook until golden, about 5–10 minutes. Slowly whisk in ¼ cup milk and simmer until thickened. Season with salt and pepper.
- Tip: If your sausage doesn’t release enough fat, add butter to ensure the flour cooks properly.
- Toast the Muffins
- While the gravy simmers, toast the English muffin halves in a toaster or under the broiler until lightly crisp. This prevents them from becoming soggy under the toppings.
- Scramble the Eggs
- In a non-stick skillet, whisk eggs with a splash of milk, then cook over medium-low heat, stirring gently until softly set. Remove from heat.
- Assemble the Pizzas
- Place muffin halves on a baking sheet. Top each with sausage gravy, scrambled eggs, a slice of cheese, and some reserved sausage.
- Melt the Cheese
- Place under the broiler until the cheese is melted, golden, and bubbly. Watch closely to avoid burning.
- Serve Hot
- Enjoy immediately while warm, gooey, and savory!
