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English Muffin Breakfast Pizza

An easy and versatile breakfast dish featuring toasted English muffins topped with tomato sauce, scrambled eggs, and melted cheese.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the base
  • 2 pieces English muffins (halved) Halve them for the base.
  • ½ cup tomato sauce Use your favorite brand.
For the topping
  • 4 large eggs Whisked for scrambling.
  • 1 cup shredded cheese (mozzarella or cheddar) Choose your favorite cheese.
  • ½ cup bell peppers (sliced) Any color preference.
  • ½ cup onions (sliced) Can substitute with other veggies.
For cooking
  • 1 tbsp olive oil For brushing muffins and cooking eggs.
  • to taste Salt and pepper Season to preference.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Place the English muffin halves on a baking sheet and brush them lightly with olive oil.
  3. Spread a teaspoon of tomato sauce onto each muffin half.
Cooking
  1. In a bowl, crack the eggs, whisk them together, and season with salt and pepper.
  2. In a non-stick skillet, heat a little olive oil over medium heat, then pour in the eggs and cook until fluffy, about 3-4 minutes.
  3. Distribute the scrambled eggs over the sauced muffins.
  4. Top with bell peppers, onions, and sprinkle cheese over everything.
  5. Bake in the oven for about 10-12 minutes until the cheese is melted and bubbling.
  6. Let cool for a minute before serving. Enjoy warm!

Notes

Customize your toppings -- spinach, mushrooms, or even olives work well. Watch baking time to avoid burning the cheese, and balance your toppings to maintain a crispy bite. Store leftovers in an airtight container for up to 3 days and reheat in the oven for best texture.