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On busy mornings, these English muffin breakfast pizzas will save the day. You get mini open-faced pizzas on a crisp, toasty muffin base. They're slathered with creamy sausage gravy, loaded up with soft scrambled eggs, and finished with melty cheddar cheese. No wonder my crew is always begging for more of this cozy morning favorite.
First time I tossed these together, it was before my kid’s early soccer match—everyone polished them off, no leftovers in sight. Now, every special breakfast request turns into a pizza morning.
Irresistible Ingredients
- All-purpose flour: Pick a nice, reliable flour to help your gravy get thick and cozy.
- Salt: Just some regular table salt goes in to season everything right.
- Sausage drippings: Save the tasty bits from your sausage—they make the gravy extra rich.
- Black pepper: Freshly cracked gives the brightest kick.
- Breakfast sausage: Browned and broken up. Pork is classic, but swap in turkey or a spicier blend if you want. Just make sure it’s got good flavor.
- Mild cheddar cheese: Shred a block by hand for the best melt. Bagged cheese won’t melt quite as nicely.
- Large eggs: Go for eggs that feel super fresh, they make fluffier, creamier scrambles.
- Milk: You can use whatever you have. Milk makes the eggs and gravy lighter, but whole milk is awesome if you have it.
- English muffins: Grab ones that are soft yet sturdy. If they crumble a lot, they won’t hold the toppings well.
Simple How-To Steps
- Serve:
- Pull your breakfast pizzas out, let them hang out on the counter to cool for a minute or so. Dive in when they’re just right to pick up—my family can’t wait for these to hit the table.
- Bake:
- Put the tray in your hot oven at 180°C or 350°F. The cheese should get bubbly and golden all over. Your whole house will smell amazing.
- Assemble the Pizzas:
- Lay out your English muffin halves on a baking sheet (cut sides up). Smother each one with warm sausage gravy, making sure you spread it all the way. Spoon on scrambled eggs, some sausage crumbles, and lots of cheddar on top.
- Scramble the Eggs:
- Crack eggs into a bowl, pour in a splash of milk, and whisk till you get airy bubbles. Cook gently in a skillet over medium. Keep stirring so you get soft, creamy eggs, then take off heat before they get dry.
- Prepare the Sausage Gravy:
- Take a saucepan and whisk sausage drippings and flour together over medium heat, stirring until it’s a pale golden mash—just a couple minutes does the trick. Gradually pour in milk, keep whisking until you’ve got a thick, silky gravy. Salt and pepper for flavor, then set aside until you’re ready.
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The hearty, chunky sausage gravy steals the show for me. Every time, it reminds me of those big weekend breakfasts at home—folks always ask for seconds when I serve these up.
How to Store
Pop leftovers into a sealed container and store in the fridge for up to three days. Warm them back up in your toaster oven or a hot oven for the crispiest, cheesiest results. You can even freeze them whole—wrap them separately, then reheat straight from the freezer anytime.
Swaps and Options
Feel free to try mozzarella or sharp pepper jack instead of cheddar for a twist. Ham or bacon bits work in place of sausage. Throw in some sautéed spinach or bell peppers to add more veggies. If you’re avoiding wheat, go with gluten-free English muffins.
How to Serve
Cut each pizza into wedges for an easy brunch buffet. These are perfect with cups of OJ or a fresh fruit salad. Fancy it up with chopped herbs like parsley or chives sprinkled on at the end.
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Where This Dish Comes From
This English muffin breakfast pizza takes its cue from American diners—just swapped for a quick homemade fix. It mashes up good ol’ biscuits with sausage gravy and easy muffin bases. No wonder it’s a weekend thing for busy families everywhere.
Common Recipe Questions
- → Can I use another cheese for this?
For sure! Throw on Monterey Jack, mozzarella, or even sharp cheddar. Pick whatever you like—they all melt great and taste awesome.
- → Can sausage gravy be made before the morning?
Yep, make it ahead and keep it in the fridge for up to two days. Just warm it back up on the stove and give it a good stir before putting everything together.
- → What's the trick to soft, fluffy eggs?
Whisk your eggs with a splash of milk. Cook them low and slow on the stove, stirring gently. This helps keep them tender instead of dry.
- → Is it okay to freeze the finished muffins?
Go for it! Bake them, let them cool completely, then wrap each one up and freeze. Warm them in the oven straight from the freezer until the cheese is melty again.
- → What should I serve on the side?
These go great with roasted potatoes, a simple salad, or fresh fruit if you want to round out your breakfast.