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English Muffin Breakfast Pizzas have become my family’s favorite answer to busy mornings or when we want something fun for a weekend brunch. These mini pizzas transform English muffins into golden bases for a savory mix of creamy eggs, crispy bacon, tangy chili sauce, and gooey cheese. They satisfy all breakfast cravings in just about half an hour.
I started making these when my kids were little and needed a quick breakfast before school. Now they request them for lazy Sunday brunches and even make their own versions.
Ingredients
- Large eggs: give the pizzas a rich and fluffy base always use fresh eggs for the creamiest scramble
- Heavy cream: adds extra creaminess to the eggs and helps them stay soft as they bake opt for real heavy cream if you can
- Salt and pepper: bring out the flavors in everything select freshly ground black pepper for best taste
- Onion powder: provides a subtle savory note check for a fresh jar so the aroma pops
- Real bacon bits: add crunch and smokiness go for thick cut bacon cooked crisp if you have time
- English muffins: hold it all together and toast up beautifully choose muffins that are sturdy and have plenty of nooks for toppings
- Heinz chili sauce: gives the base a bright tang with just a hint of sweetness always check dates for freshness
- Shredded mozzarella and cheddar cheese blend: melts perfectly for gooey results try to use a block and shred it yourself for best melt and flavor
Step-by-Step Instructions
- Prepare the Egg Mixture:
- Crack all eggs into a medium mixing bowl. Add in the heavy cream. Whisk until the eggs are smooth and fully blended with the cream for a silky texture.
- Season the Eggs:
- Sprinkle in the salt pepper and onion powder. Whisk again making sure the spices are evenly distributed. This is where the eggs pick up most of their flavor.
- Scramble the Eggs:
- Pour the egg mixture into a lightly greased non stick sauté pan over medium heat. Cook gently and slowly push the eggs around with a spatula. The moment they look softly set and no longer wet add in most of the bacon bits. Stir well so the bacon is mixed throughout the eggs. Remove from the heat while the eggs are still slightly soft since they will finish in the oven.
- Prepare the English Muffins:
- Slice each English muffin in half to make twelve halves and lay them cut side up on a baking sheet. Spread a thin layer of chili sauce evenly over each muffin so the whole surface is covered.
- Assemble the Pizzas:
- Carefully spoon the scrambled egg and bacon mixture onto each muffin half. Divide the mixture as evenly as possible so every bite has plenty of filling.
- Add the Cheese and Bacon:
- Top each pizza with a generous sprinkle of the shredded cheese blend. Finish with a touch more bacon bits on top for extra crunch and smoky flavor.
- Bake to Perfection:
- Transfer the tray to a preheated four hundred degree oven. Bake until the cheese is bubbling and the muffins look toasted and golden usually about eight to ten minutes. Watch carefully so the cheese gets perfectly melted but does not overbrown.
- Serve and Enjoy:
- Remove from the oven and let cool just slightly before serving. Serve hot for the best cheesy texture.
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The bacon is honestly my guilty pleasure here nothing beats that blend of smoky bacon and gooey cheddar in the morning. My family loves picking out their own toppings and sometimes we even set up a mini pizza bar for guests.
Storage Tips
Let the pizzas cool completely before packing them into airtight containers. They stay fresh in the fridge for up to three days. To freeze layer the cooled pizzas between sheets of parchment in a container or freezer bag then reheat them in the oven for best results. Avoid using the microwave as it can make the English muffins soggy.
Ingredient Substitutions
If you are out of chili sauce pizza sauce or salsa makes a fun substitute. Turkey bacon or vegetarian sausage works just as well for a lighter option. Swap the mozzarella and cheddar for Swiss or pepper jack if you enjoy a bolder flavor. Gluten free English muffins also hold up nicely.
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Serving Suggestions
Pair these little breakfast pizzas with fresh fruit for a brunch spread or serve alongside a green salad for lunch. They are also a fun addition to a breakfast-for-dinner menu and kids love to pack them in lunchboxes if you have leftovers.
Cultural and Historical Context
English muffins have long been a staple in British and American breakfasts but turning them into individual pizzas might have started in American home kitchens looking for a versatile base for creative toppings. Using chili sauce as a foundation is a quirky twist that makes these more playful and customizable.
Recipe FAQs
- → Can I prepare these breakfast pizzas ahead of time?
Yes, you can assemble the pizzas in advance and refrigerate them. Bake fresh just before serving to keep the muffins crisp.
- → What is the best way to reheat leftovers?
Reheat in a preheated oven or toaster oven at 350F for several minutes to keep the texture crisp.
- → Can I use different cheeses for topping?
Absolutely! Try cheddar, Monterey Jack, or Swiss to suit your preference and create new flavor combinations.
- → Are there alternatives to bacon?
Chopped ham, breakfast sausage, or even sautéed veggies like peppers and mushrooms work well in place of bacon.
- → What kind of chili sauce should I use?
Heinz chili sauce is classic, but any mild, tangy chili sauce can be used for a similar flavor profile.