English Muffin Breakfast Pizza (Printer-Friendly)
A quick and satisfying breakfast recipe using toasted English muffins topped with fluffy scrambled eggs, melted cheese, and crispy bacon.
# The Ingredients You'll Need:
→ Base
01 -
4 English muffins, split and toasted
→ Toppings
02 -
6 large eggs
03 -
2 tablespoons milk
04 -
1 tablespoon butter
05 -
½ teaspoon salt
06 -
¼ teaspoon black pepper
07 -
4 slices bacon, cooked and crumbled
08 -
1 cup shredded cheddar cheese
09 -
Optional: diced tomatoes, sliced green onions, or hot sauce for topping
# Step-by-Step Instructions:
01 -
Split the English muffins and toast them until golden and crispy.
02 -
In a skillet over medium heat, cook the bacon until crispy. Drain and crumble into pieces.
03 -
In a bowl, whisk together eggs and milk. Heat butter in a pan over medium heat, pour in the egg mixture, and cook while stirring until just set. Season with salt and pepper.
04 -
Preheat oven to 375°F (190°C). Place toasted muffin halves on a baking sheet. Top each with scrambled eggs, bacon crumbles, and shredded cheddar cheese.
05 -
Bake for 5–7 minutes or until the cheese is melted and bubbly. Top with optional toppings if desired.
# Extra Tips:
01 -
You can prepare the scrambled eggs and bacon up to 2 days ahead and store them in the fridge. Assemble and bake fresh when needed.
02 -
For a vegetarian version, skip the bacon or replace it with sautéed vegetables like mushrooms and spinach.
03 -
Leftovers can be stored in the fridge for up to 2 days and reheated in a toaster oven.