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Tasty English Muffin Morning Pizzas
I whipped up these breakfast pizzas awhile back when my kids asked for something fun that'd also fill them up before heading to school. Now it's a go-to for us every morning. That crispy base with sausage gravy and all that gooey cheese? Can't beat it. The coolest part? They're super quick to make, so even rushed mornings feel a little more special.
A Morning Win for All
Honestly, these little pizzas saved us a bunch. They're a breeze to make and feel like you're treating yourself. Sometimes I prep things the night before so our mornings stay easy. My bunch can't get enough of that cheesy, sausage situation and I like how simple it is to swap things for different diets.
What You’ll Need
- Bacon: Adds that yummy crunch and smoky flavor.
- Eggs: Scramble them softly, just set.
- Milk: Whole milk always gives that silky texture to the sauce.
- Flour: Thickens up the gravy so it's just right.
- Onions: Bring bold flavor to the mix.
- Sausage: Main player for that savory gravy.
- Cheese: Shred it yourself, makes it melt like a dream.
- English Muffins: Toast them a bit for a sturdy bottom.
- Seasonings: Just simple salt and pepper to taste.
Super Simple Breakfast Steps
- Bake and Broil
- Pop everything in the oven, let it heat through, then blast it under the broiler for a golden top.
- Assemble the Pizzas
- Stack your toppings on the muffins and throw on a mountain of cheese at the end.
- Cook the Eggs and Bacon
- Scramble eggs gently and fry bacon crispy so it's easy to break up.
- Prepare Sausage Gravy
- Start by browning the sausage and onions, then whip up a creamy gravy.
- Toast the Muffins
- Give them a quick toast so they don’t get soggy later.
Storing For Busy Days
They’ll hang out fine in your fridge about 3 days. I toss leftover ones in the toaster oven to get them crisp again. Sometimes I'll freeze a few—that way, on crazy mornings all I have to do is reheat and dig in.
How We Like to Serve
A side of greens or some fresh tomato slices goes great. If it's a weekend, I love putting out extras like fruit parfaits and hash browns. Building your own at a toppings station gets everyone excited and makes breakfast a blast.
My Top Morning Tricks
Toasting those muffins just a little makes everything better. Cheese you shred yourself is the secret to super melty bites. Don't overload the tops or eating gets tricky. For gluten free folks, I grab specialty muffins and double-check all my ingredients are safe to eat.
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Frequently Asked Questions
- → Can I make the gravy ahead of time?
Totally. Cook your sausage gravy early and stash it in the fridge. When you're ready, warm it up gently and pour in a bit of milk if you need to loosen it up.
- → How can I make these gluten-free?
Just use gluten-free English muffins and gluten-free flour in your gravy. Everything else can stay the same.
- → Why shred my own cheese instead of using pre-shredded?
Shredding your own cheese means it melts smoother since there aren't any anti-caking additives. The taste and melt are worth it.
- → Can I freeze these breakfast pizzas?
Yep, build them but don't bake yet. Wrap each up and freeze. When you want one, just bake from frozen and tack on a couple extra minutes in the oven.
- → What's the best way to reheat leftovers?
Toss them in the oven at 350°F for about 5-10 minutes till hot. Skip the microwave because it tends to make the muffins a bit mushy.