Breakfast Pizza on English Muffin – Meat Lovers
Think of everything you love about a hearty breakfast, packed onto a crisp, toasty English muffin. This meat-lovers version hits all the right notes: savory sausage, smoky bacon, salty ham, melty cheese, and a saucy base to hold it together. It’s fast enough for a weekday morning and satisfying enough for a lazy weekend brunch.
You won’t need a fancy dough or special equipment—just a toaster, a skillet, and your oven or air fryer. If you’re feeding a crowd, it scales easily. If you’re solo, it reheats like a champ.
Ingredients
Method
- Heat your oven or air fryer: Preheat to 400°F (205°C). Line a sheet pan with parchment for easy cleanup. If air frying, preheat and use the basket insert.
- Cook the meats: In a skillet over medium heat, cook the sausage until browned and crumbled. Drain on paper towels. Cook bacon until crispy, then chop. Chop the ham. Season lightly with pepper.
- Prep the eggs (optional): For a classic breakfast touch, softly scramble two eggs with a pinch of salt. Keep them slightly underdone so they stay tender after baking.
- Toast the English muffins: Split and lightly toast them until just golden. Brush the cut sides with a little olive oil or butter. This step keeps them crisp under the sauce.
- Sauce the base: Spread about 1–2 tablespoons of sauce on each muffin half. Don’t overdo it—thin, even coverage prevents sogginess.
- Build the layers: Add a light sprinkle of cheese first. Top with sausage, bacon, and ham. If using eggs, add a spoonful to each. Finish with more cheese to “lock” the toppings.
- Bake until melty: Place on the sheet pan and bake 8–10 minutes, or until the cheese is fully melted and bubbling, and edges are crisp. In an air fryer, start checking at 6–7 minutes.
- Finish and serve: Sprinkle with green onion or chives. Add a pinch of crushed red pepper if you like heat. Let them rest 2 minutes to set, then serve.
What Makes This Special
- All the meats, zero fuss: Bacon, sausage, and ham bring layers of flavor without complicating the process.
- English muffin crust: Built-in portion control, great texture, and consistent results—no dough drama.
- Customizable sauce: Use pizza sauce for classic vibes or a creamy base (like a quick garlic mayo) for richness.
- Quick cook time: Pre-toast, top, and bake to melty perfection in under 15 minutes.
- Perfect for meal prep: Assemble ahead, refrigerate, and bake when you’re ready.
What You’ll Need
- English muffins: 4 muffins, split (makes 8 mini pizzas).
- Cooked bacon: 6–8 strips, chopped.
- Breakfast sausage: 8 oz, cooked and crumbled.
- Deli ham: 4 oz, chopped small.
- Eggs (optional but great): 2 large, scrambled soft or baked on top.
- Pizza sauce or breakfast-style sauce: About 1 cup. (See variation note below.)
- Shredded cheese: 1½–2 cups.
Mozzarella plus a little sharp cheddar is ideal.
- Green onion or chives: 2 tablespoons, finely sliced (optional for freshness).
- Olive oil or butter: 1–2 teaspoons, for toasting.
- Seasoning: Salt, black pepper, crushed red pepper (optional), and a pinch of garlic powder.
How to Make It
- Heat your oven or air fryer: Preheat to 400°F (205°C). Line a sheet pan with parchment for easy cleanup. If air frying, preheat and use the basket insert.
- Cook the meats: In a skillet over medium heat, cook the sausage until browned and crumbled.
Drain on paper towels. Cook bacon until crispy, then chop. Chop the ham.
Season lightly with pepper.
- Prep the eggs (optional): For a classic breakfast touch, softly scramble two eggs with a pinch of salt. Keep them slightly underdone so they stay tender after baking.
- Toast the English muffins: Split and lightly toast them until just golden. Brush the cut sides with a little olive oil or butter.
This step keeps them crisp under the sauce.
- Sauce the base: Spread about 1–2 tablespoons of sauce on each muffin half. Don’t overdo it—thin, even coverage prevents sogginess.
- Build the layers: Add a light sprinkle of cheese first. Top with sausage, bacon, and ham.
If using eggs, add a spoonful to each. Finish with more cheese to “lock” the toppings.
- Bake until melty: Place on the sheet pan and bake 8–10 minutes, or until the cheese is fully melted and bubbling, and edges are crisp. In an air fryer, start checking at 6–7 minutes.
- Finish and serve: Sprinkle with green onion or chives.
Add a pinch of crushed red pepper if you like heat. Let them rest 2 minutes to set, then serve.
Keeping It Fresh
- Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
- Freeze: Wrap each mini pizza tightly in foil, then place in a freezer bag for up to 2 months.
- Reheat: Oven or air fryer at 350°F (175°C) for 6–10 minutes from chilled, 12–15 minutes from frozen. Avoid the microwave if you want to keep the muffin crisp.
- Make-ahead: Assemble up to 24 hours in advance.
Store covered in the fridge. Add 1–2 extra minutes to bake time.
Benefits of This Recipe
- Protein-packed: Bacon, sausage, and ham deliver lasting energy—great for busy mornings.
- Kid-friendly format: Handheld and familiar, with easy portion control.
- Budget-friendly: Uses pantry staples and stretches small amounts of meat across several servings.
- Flexible cooking: Works in the oven, toaster oven, or air fryer with consistent results.
- Customizable: Mix and match sauces and cheeses, or add veggies without changing the core recipe.
What Not to Do
- Don’t skip pre-toasting: Untoasted muffins can get soggy under the sauce and cheese.
- Don’t drown them in sauce: Too much sauce leads to sliding toppings and a soggy base.
- Don’t overcook the eggs: If using scrambled eggs, keep them soft so they don’t dry out during baking.
- Don’t overload with cheese: It seems odd, but too much cheese traps steam and softens the muffin.
- Don’t forget to drain the meat: Extra grease will soak into the muffin and make it limp.
Recipe Variations
- Classic red sauce: Use pizza sauce or marinara with mozzarella and a sprinkle of Italian seasoning.
- Creamy breakfast base: Mix 2 tablespoons mayo with 1 teaspoon Dijon and a pinch of garlic powder; spread a thin layer under the toppings.
- Spicy kick: Add sliced jalapeños or a few dashes of hot sauce. Use pepper jack for the cheese.
- Maple-bacon twist: Drizzle a tiny bit of maple syrup over the bacon before the final cheese layer for a sweet-savory bite.
- Veg-forward meat lovers: Add finely diced bell peppers or onions sautéed briefly; keep the meat trio but balance with the veg.
- Runny egg version: Crack a quail egg or a small hen’s egg into a shallow well on top and bake until the white sets.
Keep an eye on the time.
- Cheese swap: Try provolone, smoked gouda, or cheddar-mozzarella blends for a different flavor profile.
- Gluten-free: Use gluten-free English muffins and confirm meats are gluten-free.
FAQ
Can I make these without eggs?
Yes. The meat and cheese provide plenty of richness. Just skip the egg step and proceed with sauce, meats, and cheese.
What’s the best way to keep the muffin crispy?
Lightly toast first, brush with a touch of oil or butter, and use a thin layer of sauce.
Baking on a wire rack set over a sheet pan also helps air circulate.
Can I cook the meats ahead of time?
Absolutely. Cook bacon and sausage up to 3 days in advance and store them in the fridge. Rewarm slightly before assembling to prevent excess bake time.
Do I need to use three meats?
No.
Use whatever you have—just aim for about 1 to 1¼ cups total cooked meat for eight muffin halves. Balance smoky (bacon), savory (sausage), and salty (ham) if you can.
Can I use a toaster oven?
Yes. A toaster oven works great for small batches.
Preheat fully and line the tray to catch drips.
What cheese melts best?
Mozzarella melts smoothly, while cheddar adds sharpness. A 70/30 mozzarella-to-cheddar blend is a good starting point.
How do I add a runny egg without overcooking?
Bake the topped muffins for 5 minutes first, then add the egg and continue until the white is set and the yolk is runny—usually another 4–6 minutes, depending on your oven.
Can I make these vegetarian?
For a vegetarian version, replace the meats with sautéed mushrooms, peppers, and spinach. Use the same cheese and sauce strategy.
How do I scale this for a crowd?
Use two sheet pans and rotate them halfway through baking.
Prep all components ahead, then assemble just before baking to keep the muffins crisp.
What sides go well with this?
Fresh fruit, a simple green salad, or crispy hash browns work nicely. Coffee or orange juice rounds it out.
Final Thoughts
Breakfast Pizza on English Muffin—Meat Lovers is the kind of recipe that feels special without slowing you down. It’s flexible, hearty, and easy to scale, with a texture that stays crisp and toppings that deliver big flavor.
Keep the steps simple—toast, top, bake—and let the ingredients do the work. Whether it’s a busy weekday or a relaxed weekend, this is a reliable go-to that everyone will want again.
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