English Muffin Breakfast Pizzas
A fun and satisfying twist on breakfast! Toasted English muffins are layered with savory tomato sauce, seasoned breakfast sausage, fluffy scrambled Eggland’s Best eggs, and melted cheddar cheese. Quick to make and perfectly portioned, these mini pizzas are great for busy mornings or a hearty weekend brunch.
Ingredients
2 English muffins, split
2 Eggland's Best eggs, large
1/4 lb breakfast sausage
1/2 cup shredded cheddar cheese
2 tbsp tomato sauce
Salt and pepper to taste
Cooking spray or oil
Preparation
- In a skillet over medium heat, cook the sausage until browned and cooked through. Break it up into small pieces while cooking. Set aside.
- Lightly toast and split English muffins and scramble the eggs.
- Spread about 1 tbsp of tomato or pizza sauce on each English muffin half.
- Sprinkle a little cheese on top of the sauce. Add cooked sausage evenly on each muffin half.
- Place the cooked egg on top. Sprinkle remaining cheese over the egg. Pop the assembled muffins under a broiler or in a toaster oven for 2-3 minutes, just until the cheese melts and starts to bubble.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 450 |
| Fat | 29g |
| Saturated Fat | 12g |
| Cholesterol | 280mg |
| Sodium | 900mg |
| Carbohydrates | 27g |
| Dietary Fiber | 2g |
| Protein | 27g |
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