There’s something magical about breaking into a golden, glossy egg yolk and watching it gently spill over melted cheese and savory toppings. That’s exactly the kind of cozy, indulgent moment these Loaded & Gooey English Muffin Breakfast Pizzas deliver. Crisp-edged English muffins form the perfect base, holding layers of bubbling cheddar, seasoned breakfast sausage, turkey bacon, and a beautifully baked egg right in the center.
If you love hearty brunch recipes, mini breakfast pizzas, or easy weekend breakfast ideas, this one is pure comfort in handheld form. Each bite is cheesy, savory, slightly crispy underneath, and luxuriously runny on top. Trust me—this is one you’ll want to save for your brunch board.
Why You’ll Love It
- Perfectly Runny Egg Center: Each mini pizza features a golden baked egg with a soft, luscious yolk that creates a creamy sauce naturally.
- Crispy Yet Tender Base: Toasted English muffins turn beautifully crisp on the outside while staying light and fluffy inside.
- Loaded & Cheesy: Gooey melted cheddar wraps around savory sausage and smoky turkey bacon for bold breakfast flavor.
- 30-Minute Brunch Recipe: A quick and easy breakfast pizza idea perfect for busy mornings or cozy weekends.
- Great for Entertaining: These mini breakfast pizzas look impressive and feel indulgent on a brunch table.
- Family-Friendly Favorite: Kids love the personal pizza style—and adults adore that runny egg moment.
Time Needed
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Total Time: 30 minutes
- Servings: 4 servings (8 mini pizzas)
Ingredients
- 4 English muffins, split in half
- 6 large eggs (4 whole for topping + 2 lightly beaten)
- 1 lb breakfast sausage (beef or turkey)
- 6 slices turkey bacon, cooked and chopped
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese (for extra stretch)
- 2 tablespoons milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- Fresh parsley or chives (optional garnish)
Step-by-Step Instructions
- Preheat & Prepare Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Lightly toast the English muffin halves until just crisp on the edges. This keeps the base firm and prevents sogginess.
- Cook the Sausage In a skillet over medium heat, cook the breakfast sausage until browned and crumbly. The aroma will be savory and rich. Drain excess grease and set aside.
- Prepare the Base Layer Whisk 2 eggs with milk, salt, pepper, and garlic powder. Lightly scramble them just until softly set—they should still look creamy. Spread a thin layer of these fluffy eggs over each muffin half.
- Add Cheese & Toppings Sprinkle cheddar and mozzarella generously over the scrambled egg layer. Add crumbled sausage and chopped turkey bacon evenly across each mini pizza. The surface should look loaded and indulgent.
- Create the Egg Center Using the back of a spoon, gently make a small well in the center of four muffin halves. Carefully crack one whole egg into each well. Season lightly with salt and pepper.
- Bake to Perfection Bake for 12–15 minutes, or until the egg whites are set and the cheese is bubbly and golden. For a runnier yolk, check at 12 minutes. For a firmer center, bake slightly longer.
- Garnish & Serve Sprinkle with fresh parsley or chives for a pop of color. Serve immediately while the cheese is gooey and the yolk is gloriously silky.
Variations to Try
- Spicy Kick: Add sliced jalapeños or a sprinkle of red pepper flakes for a bold, fiery twist.
- Veggie Lovers: Sauté bell peppers, spinach, or mushrooms for a colorful, hearty addition.
- Extra Cheesy: Swap cheddar for pepper jack or smoked gouda for deeper flavor.
- High-Protein Breakfast: Use turkey sausage and reduced-fat cheese for a lighter but still satisfying option.
Tips from Chef Emma
- Toast the muffins first—this guarantees a crisp, sturdy base.
- Crack eggs into a small bowl first for easier transfer and fewer broken yolks.
- For ultra-runny yolks, slightly underbake and let residual heat finish cooking.
- Serve immediately for the most gooey, indulgent texture.
Nutrition Info per Serving
- Serving Size: 2 mini pizzas
- Calories: 470 kcal
- Carbohydrates: 32g
- Sugars: 3g
- Fat: 30g
- Protein: 24g
- Sodium: 720mg
Frequently Asked Questions
- Can I make English Muffin Breakfast Pizza ahead of time?
Yes! Assemble everything except the whole egg topping, refrigerate, and add the eggs just before baking. - How do I keep the yolk runny?
Bake just until the whites are set and remove immediately. The yolk will stay silky and rich. - Can I freeze them?
They freeze best without the whole egg topping. Reheat in the oven for a crisp finish. - What cheese works best?
Sharp cheddar melts beautifully and provides bold flavor, but mozzarella adds irresistible stretch.
Final Thoughts
These Loaded & Gooey English Muffin Breakfast Pizzas are everything a comforting brunch should be—crispy on the bottom, cheesy and savory on top, and crowned with a perfectly golden, runny egg. They’re simple enough for weekday mornings yet impressive enough for weekend gatherings. Once you cut into that luscious yolk and watch it melt into the bubbling cheese, you’ll understand why this recipe becomes an instant favorite. Save this recipe to your breakfast or brunch board so it’s ready for your next cozy morning!
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Loaded & Gooey English Muffin Breakfast Pizza – Crispy, Cheesy & Irresistibly Runny
- Total Time: 30 minutes
- Yield: 4 servings (8 mini pizzas) 1x
Description
These Loaded & Gooey English Muffin Breakfast Pizzas are crispy on the bottom, layered with fluffy scrambled eggs, savory sausage, smoky turkey bacon, and bubbling cheddar cheese, then topped with a perfectly baked egg with a golden runny yolk. A cozy, indulgent brunch favorite ready in just 30 minutes.
Ingredients
- 4 English muffins, split in half
- 6 large eggs (4 whole for topping + 2 lightly beaten)
- 1 lb breakfast sausage (beef or turkey)
- 6 slices turkey bacon, cooked and chopped
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- 2 tablespoons milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- Fresh parsley or chives (optional garnish)
Instructions
- Preheat & Prepare: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Lightly toast the English muffin halves until just crisp.
- Cook the Sausage: In a skillet over medium heat, cook sausage until browned and crumbly. Drain excess grease and set aside.
- Prepare the Egg Base: Whisk 2 eggs with milk, salt, pepper, and garlic powder. Scramble gently until softly set and creamy.
- Layer the Pizzas: Spread scrambled eggs over each muffin half. Sprinkle cheddar and mozzarella on top. Add crumbled sausage and chopped turkey bacon evenly.
- Add the Whole Egg: Make a small well in the center of four muffin halves. Carefully crack one whole egg into each well and season lightly.
- Bake: Bake 12–15 minutes until egg whites are set and cheese is bubbly and golden. Adjust time for preferred yolk doneness.
- Serve: Garnish with parsley or chives and serve immediately while cheese is gooey and yolk is runny.
Notes
Toast muffins first for a crisp base. Crack eggs into a small bowl before adding to avoid broken yolks. For ultra-runny yolks, check at 12 minutes. These are best served fresh and hot. You can assemble ahead (without whole eggs) and refrigerate before baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 2 mini pizzas
- Calories: 470
- Sugar: 3g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 220mg
Keywords: english muffin breakfast pizza, mini breakfast pizza, baked egg pizza, brunch recipe, easy breakfast, cheesy breakfast pizza