English Muffin Breakfast Pizza Recipe

Ash Tyrrell

English Muffin Breakfast Pizza Recipe

I have to admit, finding the perfect breakfast can be a challenge, but this recipe changed the game for me. It combines the comfort of pizza with classic breakfast staples like sausage, egg, and cheese. The first time I made these English Muffin Breakfast Pizzas, the savory aroma filled my kitchen, and I knew it was a winner.

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Prep Time 10

Cook Time 25

Servings: 4

Ingredients Method Notes

Ingredients

1 package English Muffins - Use your favorite brand. These form the perfect crispy yet chewy crust for your mini pizzas.
8 Eggs - The cornerstone of any good breakfast these will be scrambled to fluffy perfection.
1 lb Breakfast Sausage - Crumbled sausage adds a savory spiced flavor. You'll also use its drippings for the gravy.
8 oz Mild Cheddar Cheese - For the best melt I highly recommend grating your own cheese from a block. Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly.
2 cups Milk - Whole milk will give you the richest creamiest gravy, but 2% also works well.
¼ cup sausage drippings - This is the secret to a flavorful gravy. If you don't have enough from the sausage you can add butter to make up the difference.
¼ cup all-purpose flour - This acts as the thickener for the gravy creating a smooth and luscious texture.
½ teaspoon salt - Or to taste. Adjust based on the saltiness of your sausage.
¼ teaspoon pepper - Freshly ground black pepper provides the best flavor and a gentle kick.

Method

First, cook the breakfast sausage in your cast iron pan over medium heat until it's well-done and nicely browned. Remove the cooked sausage from the pan with a slotted spoon, setting it aside. Be sure to leave about a quarter cup of the rendered fat in the skillet for the gravy.
Next, add the flour to the sausage drippings in the pan. Cook this mixture, stirring constantly, for about 5 to 10 minutes until it turns a light golden brown. This step is crucial for cooking out the raw flour taste and creating a rich, nutty flavor base for your gravy.
Once the flour mixture is toasted, slowly pour in the milk while whisking constantly to prevent any lumps from forming. Continue to cook, stirring often, until the gravy comes to a boil and thickens into a creamy, luscious sauce. Season it with salt and pepper to your liking.
While the gravy is simmering, you can prepare the other components. Split the English muffins and lightly toast them in a toaster until they are just beginning to turn golden. This creates a firm base for your pizza toppings.
In a separate non-stick skillet, scramble the eggs. For extra fluffy eggs, you can add a small splash of milk before whisking them. Cook them over medium-low heat until they are soft and just set, as they will cook a little more under the broiler.
Now for the fun part: assembling your breakfast pizzas. Turn your oven's broiler on high and arrange the toasted English muffin halves on a baking sheet. Spread a generous layer of the warm sawmill gravy over each muffin half.
Next, top the gravy with a portion of the scrambled eggs, followed by the cooked sausage crumbles. Finish by placing a slice of cheddar cheese over the top of each pizza. Place the baking sheet under the broiler for a few minutes until the cheese is completely melted and bubbly.

Notes

I found that adding the cooked sausage crumbles directly into my scrambled eggs while they cook is a great time-saver. It also helps the sausage stay on the pizza better instead of rolling off.
Don’t be afraid to slightly undercook your scrambled eggs. Since they get another blast of heat under the broiler, starting with softer eggs ensures they don’t become dry or rubbery.
I like to add a pinch of cayenne pepper or a dash of hot sauce to my sawmill gravy. It gives it a subtle, warming kick that beautifully complements the rich sausage and cheese.
For an even crispier base, try lightly buttering the English muffins before you toast them. It adds another layer of flavor and ensures they stand up to the hearty toppings.