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English Muffin Breakfast Pizza

A fun and interactive breakfast featuring crispy English muffins topped with fluffy scrambled eggs, rich tomato sauce, and a melty layer of cheese, customizable with your favorite toppings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Muffin Base
  • 4 pieces English muffins, split in half Use whole wheat or your preferred type for added nutrition.
Egg Mixture
  • 4 large eggs Fresh eggs produce the best flavor.
  • ½ cup tomato sauce Use any flavor of tomato sauce you prefer.
Toppings
  • 1 cup shredded cheese (mozzarella or your favorite) Feel free to experiment with different cheeses.
  • ½ cup halal pepperoni slices (optional) Can be substituted with any preferred protein or left out.
  • ½ cup bell peppers, diced Use a mix of colors for a vibrant presentation.
  • ¼ cup onions, diced Red onions can add a nice sweetness.
  • to taste Salt and pepper Adjust according to preference.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Split each English muffin in half and place them on a baking sheet, cut side up.
  3. In a bowl, crack the eggs and whisk them with a pinch of salt and pepper. Scramble them in a heated non-stick skillet over medium heat until fully cooked.
Assembly and Cooking
  1. Spread a tablespoon of tomato sauce on each muffin half.
  2. Top with scrambled eggs, sprinkle with shredded cheese, and add your chosen toppings.
  3. Bake in the preheated oven for about 10 minutes or until the cheese is melted and bubbly.
  4. Carefully remove from the oven, let cool for a minute, then serve hot.

Notes

Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 1 month. To reheat, oven-bake at 350°F (175°C) for about 10 minutes until warmed through.