In “Cooking up Comfort” we’re walking you through all the classics, whether you want to curl up with soup on a rainy afternoon or bake something delicious to celebrate the weekend. With just four ingredients and a method that can be adjusted to feed a crowd or just yourself, these English muffin breakfast pizzas should become your new way to start the day.

Pizza is not usually the first thing that comes to mind when you think of breakfast, but after trying these English muffin breakfast pizzas you’ll be craving it every morning. This recipe not only lets you change up the usual first meal options, but can be modified to please everyone in the family in one fell swoop.

english muffin breakfast pizza ingredients

I love using Wolferman’s San Francisco-Style Sourdough or the 1910 Original Recipe English muffins, though the sweet-salty pairing of Cinnamon Raisin is a personal favorite too. You can toast the English muffins in the oven or do one at a time in the toaster.

Add fluffy scrambled eggs and cheese — and bacon and scallions for a flavor explosion — and you have breakfast perfection. Then get the kids involved by laying out all the toppings so they can create their own breakfast pizzas. While the muffins are in the oven, you can layout a breakfast board with fruit, condiments, and other tasty items to display your pizzas before digging in.

Want more classic pizza flavor? Spread a bit of pizza sauce on your muffins before topping them with eggs. Want fried eggs instead? Go for it. You can also check out all my tips in the latest episode of Breakfast at Wolferman’s Bakery.

English Muffin Breakfast Pizzas

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Servings 6


  • 3 Wolferman’s 1910 Original Recipe English Muffins
  • 6 large eggs
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup shredded mozzarella cheese
  • Kosher salt and black pepper
  • Optional toppings: crumbled bacon (scallions, cherry tomatoes, olives, pepperoni, pizza seasoning.)


  • Preheat oven to 425° F.
  • Heat a large skillet over medium heat. Add butter and let melt. While skillet heats, crack the eggs into a bowl. Season with pinches of salt and pepper. Whisk until the yolks are broken and well blended. Pour into the pan and stir gently, allowing the uncooked egg to flow underneath the cooked egg, until cooked completely through, about 4 minutes. Remove from heat.
  • Meanwhile, slice each English muffin in half. Place on a baking sheet. Brush with olive oil. Bake for 6 minutes, or until lightly toasted.
  • Remove from oven and top with eggs, cheese, and any optional toppings.
  • Return to oven and bake until the cheese melts, about 4-6 minutes.
  • Serve immediately.
Course: Breakfast
Cuisine: American

Amy Palanjian is the creator of Yummy Toddler Food and author of the Busy Little Hands: Food Play cookbook for kids. She lives near Des Moines, Iowa, with her family.

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