English Muffin Breakfast Pizza
A delightful twist on traditional breakfast fare, this English Muffin Breakfast Pizza combines scrambled eggs, crumbled sausage, and gooey cheese atop toasted English muffins for a fun meal any time of day.
Ingredients
Muffin and Topping Base
- 1 package English muffins (split into halves)
- 8 large eggs
- 1 lb breakfast sausage
- 8 oz mild cheddar cheese, thinly sliced
Gravy Ingredients
- ¼ cup sausage drippings (or add butter if needed)
- ¼ cup all-purpose flour
- 2 cups milk
- ½ tsp salt (or to taste)
- ¼ tsp black pepper (or to taste)
Instructions
Cooking the Sausage
- Heat a skillet over medium heat. Add the breakfast sausage and cook until browned and fully cooked, about 5-7 minutes. Remove sausage and reserve ¼ cup of drippings.
Preparing the Gravy
- In the same skillet with the sausage drippings, add the flour and whisk together. Cook for 2-3 minutes until golden brown. Gradually pour in the milk while whisking to avoid lumps. Continue whisking until thickened to a gravy-like consistency. Season with salt and pepper to taste.
Toasting the Muffins
- Preheat your oven or toaster oven to toast the English muffins until lightly browned and crispy.
Scrambling the Eggs
- In a non-stick skillet, crack the eggs and scramble them over medium heat for 3-4 minutes until soft and fluffy. Remove from heat when just set.
Layering the Muffins
- Preheat your broiler. For each muffin half, spoon a generous amount of gravy, add a scoop of scrambled eggs, crumbled sausage, and top with sliced cheddar cheese.
Broiling
- Place the topped muffin halves on a baking sheet and broil for 1-2 minutes until the cheese is bubbly and golden brown. Watch carefully to prevent burning.
Serving
- Let them cool slightly before serving hot, garnished with additional pepper or herbs if desired.
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Notes
Consider adding toppings like sliced jalapeños or fresh herbs for customization. Store leftovers in an airtight container in the fridge for up to 3 days.