English Muffin Breakfast Pizzas
A fun and fast breakfast made with crispy toasted English muffin halves topped with soft scrambled eggs, savory Canadian bacon, and melty cheese. The perfect mini breakfast pizza for busy mornings.
Equipment
- baking sheet or toaster oven tray lined with parchment paper
- Small Skillet for eggs
- Whisk
- Parchment paper
Ingredients
- 2 English muffins, split in half
- 2 large eggs
- 1 tbsp milk or water
- 0.5 cup shredded mozzarella or cheddar cheese
- 4 slices Canadian bacon or 2 cooked sausage patties, diced
- 1 tbsp unsalted butter, softened
- 1 pinch salt and black pepper to taste
- 1 pinch dried oregano (optional garnish)
Instructions
- Preheat the oven or toaster oven to 400°F (200°C). Butter the split English muffin halves and place them on a parchment-lined baking sheet. Bake for 3–4 minutes until lightly golden.
- Whisk the eggs with milk, salt, and pepper. Scramble in a small skillet over medium heat until about 80% cooked and still slightly moist.
- Top each toasted muffin half with scrambled eggs, diced Canadian bacon or sausage, and a generous layer of shredded cheese.
- Return to the oven for 3–5 minutes until the cheese is fully melted and bubbly.
- Garnish with dried oregano if desired and serve immediately while hot.
Notes
Always pre-toast the muffin halves to keep the base crisp under the eggs. Scramble the eggs only until about 80% cooked so they finish perfectly in the oven. You can swap the meat for sautéed vegetables like spinach or bell peppers.