English Muffin Breakfast Pizzas

So apparently we are a little breakfast crazy over here at Our Best Bites lately! To be completely honest, I don’t know what’s going on at Sara’s house, but at mine, things have been C-R-A-Z-Y for the last couple of weeks–2 kids, 2 different schools, one all-day, one half-day, church, work, house, blog, friends, soccer practice, homework–you know, everything you guys are doing and somehow keeping it together! And when things get crazy, my fall-back option is breakfast for dinner. My go-to when life gets crazy is breakfast for dinner, so we’ve been eating a lot of pancakes, a lot of eggs,  a lot of French toast, and these English Muffin Breakfast Pizzas.

I know that breakfast pizzas are/have been/who-even-knows-these-days popular, but you guys know that I have egg issues. I wanted to make a breakfast pizza, but I didn’t want to deal with reheating eggs that weren’t wrapped in something like a burrito (yes, I know, I’m certifiable). Then I had an idea…with all of the eggs and all of the French toast…to make savory French toast rather than sweet, using English muffins, and then topping them with pizza-like toppings. You still get the protein from the egg, but it’s in the muffin rather than on it. Which, as it turns out, I’m way more okay with.

how to make these

You’ll need 6 whole English muffins, 4 eggs at room temperature (cold ones are harder to whisk together), hot sauce, cheese, and desired toppings (I’m using ham, mushrooms, green onions, and sliced baby tomatoes).

english muffin breakfast pizza ingredients

You’ll also need some milk, salt, and a shallow dish like a pie plate.

milk and salt for english muffin breakfast pizzas from our best bites

All you do is whisk together the eggs,

eggs for english muffin breakfast pizzas from our best bites


adding milk to eggs

hot sauce,

adding hot sauce to eggs and milk

and salt and whisk them together. Then dip the English muffin halves into it like you would for French toast. Then place the muffins, cut side-up, on an oiled, lined baking sheet.english muffin breakfast pizzas

Top them with your desired toppings and cheese

unbaked english muffin breakfast pizzas from our best bites

Then just bake them in a 400 degree oven for 15 minutes!

english muffin breakfast pizzas from our best bites

Super fast and easy, PLUS you can freeze them and reheat them on mornings when you’re short on time or a quick, healthy lunch!

English Muffin Breakfast Pizzas

These English Muffin Breakfast Pizzas are made like a savory French toast and then topped with your favorite omelet fillings! These will become a quick family favorite for any meal of the day!


  • 6 whole wheat English muffins at room temperature if possible
  • 4 eggs at room temperature (if possible)
  • 2 tablespoons milk
  • 1/4 teaspoon kosher salt
  • About 10 dashes Tabasco sauce
  • 12 thin deli slices of ham or 10-12 slices of cooked bacon crumbled
  • 3/4-1 cup shredded cheddar or pepper jack cheese
  • Optional: Chopped vegetables like green onions tomatoes, sliced olives, mushrooms, green peppers, etc.


  • Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray liberally with non-stick cooking spray or brush with oil or melted butter. Set aside.
  • In a pie plate, whisk together the eggs, milk, salt, and Tabasco sauce. Gently pull apart each English muffin and soak each side (like you would for French toast) in the egg mixture--you want the egg mixture to soak into the bread, but you don't want the English muffin to be completely falling apart. Place the muffin, cut side up, on the baking sheet.
  • If using ham, slice the ham into thin strips and then place on top of the English muffins. If using bacon, just sprinkle the crumbled bacon on top. Add any additional desired toppings and then sprinkle with shredded cheese. Bake for 15 minutes and serve immediately.


Freezer instructions:

After baking, loosen them from the baking sheet with a spatula and then allow them to cool completely. Transfer the baking sheet to the freezer. When the pizzas are solid, transfer them to a large Ziploc freezer bag. To reheat, place on a plate and microwave for 1 1/2 minutes at a time until the pizza is heated through (actual time will depend on how powerful your microwave is).
Author: kate jones
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!

Looking for more breakfast for dinner ideas? Check out our Breakfast section (but my personal favorites are the Biscuits and Gravy and the Bacon, Egg, & Cheese Cups!)

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Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. Wow, just wanted to let you know that these have changed our world! My youngest son and husband work in construction and leave early in the morning. They have loved grabbing them from the freezer for a convenient, healthy and delicious breakfast. I have been making up several batches and keeping them in the freezer. They are taking them for lunch too – lazy?. Thanks for a great recipe! I’m thinking of trying some with leftover chicken, steak, etc and see how those go over.

  2. Been cooking and loving breakfast foods all my 60 years, but never have I seen baking the English Muffins to include the protein base. What an awesome idea!!!! Can not wait to give this a try.

  3. I foiled and oiled but mine still stuck. Do you only dip one side into the egg? Maybe it was because I used ciabatta…but I thought someone else had used that too without mentioning trouble. I still love the idea, so I will try again.

  4. I just stumbled on this recipe and this is perfect for us. I hope you’ll see my silly question, but if you add tomato, would you just chop some up and add before or after baking? Just not sure how the tomato would hold up during baking.

  5. Oh yummy! These definitely are something I want to try! And I love that you make them in the oven! Brilliant! 🙂

  6. Thank you for solving my egg issue! I am the SAME as you: Breakfast burritos from the freezer, okay. Having left-over scrambled eggs for breakfast sandwiches, or a visible “egg slice” or something from something frozen, or manufactured, no. Maybe just seeing that egg thing turns me off, whereas in a burrito its hidden. Anyway, having the muffin as FRENCH toast then solves the nuked egg issue, and toppings can be savory or sweet, or none at all! Yay!

  7. Okay, so I have been a long-time silent fan of this website. I don’t know why THIS recipe is the one that made me comment, because honestly, I should have done it a long time ago with all of the yummy things I’ve made from here… but these were FAB. I just made up a pan for lunch (with extras for breakfasts) and boy howdy, these are tasty! I can’t wait to see how they reheat. So to sum up, I love these, I love your taquitos, taco chicken, chipotle ranch dressing, flank steak…. there are more, I know I’m just forgetting. In fact, there hasn’t been a recipe here that I’ve tried and didn’t like.

    Thank you for being so delicious! 🙂

  8. I’m so glad you posted these on FB yesterday. I don’t know how I missed this recipe! I made them tonight and WOW were they good!! I topped mine with ham, spinach, onion, mushrooms and pepper jack cheese. Major YUM!!!

  9. This is a great, GREAT!, idea. Brilliant! My son doesn’t eat lunch at school (the hours are weird and either very early or almost at the end of school) so when he gets home at 2:30 he’s ready to eat something and this looks like it would be perfect. I’m so making this tomorrow for him when he gets home!

  10. GENIUS. We’ve been doing the breakfast thing these days too. Stupid husband travels (I love him, he’s not stupid, his job is) too much these days.

  11. I LOVED these! I’m not a huge breakfast fan, but these were fantastic (I made them twice in one week! The second time I made them I forgot to buy more English muffins, but had a recipe for an English muffin bread loaf – worked just as well!)

  12. The kids and I made these for Sunday breakfast this morning. We used fat free swiss cheese, pineapple and canadian bacon. They were a big hit! Thank you for this healthy, flavorful breakfast recipe 🙂

  13. I did these with ham, pepperoni, and some plain tomato. We loved these! Thanks for the yummy breakfast and/or dinner.

  14. I forgot to say… mine were ready in about 10 minutes. I've cooked them more than once and both times they were done before the 15 minutes the recipe states.

  15. OK these were even better than I thought they would be. Yum yum yum!!! All I had on hand were whole wheat bagel thins. They worked great. I poked holes in them so they would soak up egg better. Delicious and EASY!!!

  16. Yummmm! I didn't have english muffins in my kitchen but instead, I had french bread. They turned out great! I chopped up some sundried tomatoes and put them on before the bacon and cheese…. what a wonderful breakfast! 🙂

  17. I made these for dinner last night with tomatoes from our garden and sage pork sausage. They were scrumptious, and I'm happy to have several more in the freezer for later! Thanks for the great recipe!!

  18. Love breakfast pizza–it's been far too long since I've made it though. Thanks for the reminder!

  19. I made these for dinner last night and they were awesome. We had leftover mushrooms from a steak house and threw those on,adding cheese and scallions on top of that. It tasted awesome! Thanks so much for this cool idea.