If breakfast is your favorite meal of the day, prepare to fall hard for this English Muffin Breakfast Pizza. It’s hearty, savory, and packed with everything you crave in a morning meal—crispy sausage, fluffy eggs, creamy sawmill gravy, and gooey melted cheddar cheese, all stacked on a toasted English muffin. Best part? It comes together in about 30 minutes, making it ideal for busy mornings, lazy brunches, or even a breakfast-for-dinner treat.

Why You’ll Love This Recipe

Fast and Fuss-Free: Ready in just half an hour, this is the kind of breakfast you can actually pull off before work—or whip up for hungry weekend guests.
Incredibly Satisfying: It’s got layers of flavor and texture: toasty, creamy, cheesy, and savory all in one bite.
Totally Customizable: Whether you’re feeding picky eaters or adventurous brunch lovers, this recipe is flexible enough to suit any crowd.
Comfort Food Favorite: That creamy, peppery sawmill gravy turns each bite into cozy, southern-style bliss.

Ingredients You’ll Need

Gather these simple ingredients and let the breakfast magic happen:

English Muffins: A sturdy, slightly crisp base that toasts up beautifully—perfect for holding all the toppings.
Eggs: Scrambled soft and fluffy, they add richness and classic breakfast flavor.
Breakfast Sausage: Cooked until golden and crumbly, it brings bold flavor and texture. Use pork or turkey sausage based on your preference.
Mild Cheddar Cheese: Thin slices melt just right under the broiler for that irresistible gooey finish. Sharp cheddar or a cheese blend also works great.
Milk: Used in the gravy to create that ultra-creamy texture. Whole milk is ideal, but 2% works fine too.
Sausage Drippings: Key to flavor-packed sawmill gravy. Supplement with a bit of butter if you’re short on drippings.
Flour: Thickens the gravy—cook it until golden for that perfect nutty undertone.
Salt & Pepper: Classic seasoning for the gravy—add to taste.

Variations

Craving a twist? Try one of these tasty spins:

Vegetarian Version: Swap sausage for sautéed mushrooms or a veggie breakfast patty. Use butter in place of sausage drippings.
Spicy Kick: Add a sprinkle of crushed red pepper or hot sauce to the sausage or eggs.
Southwestern Style: Mix in chopped green chilies or jalapeños, and top with pepper jack cheese.
Sweet & Savory: Add a small drizzle of maple syrup over the sausage for a sweet-and-salty flavor explosion.

How to Make English Muffin Breakfast Pizza

Step 1: Cook the Sausage

In a cast iron skillet, cook the breakfast sausage until fully browned and crumbly. Once done, remove the sausage and set aside, leaving about ¼ cup of drippings in the pan.

Step 2: Make the Sawmill Gravy

To the reserved sausage fat, whisk in the flour. Cook over medium heat, stirring constantly, until it turns golden (about 5-10 minutes). Slowly add the milk, whisking to avoid lumps. Let it simmer until the gravy thickens. Season with salt and pepper to taste.

Step 3: Toast the Muffins

While the gravy simmers, lightly toast the English muffins. This helps keep them from getting soggy and adds a nice crunch.

Step 4: Scramble the Eggs

Crack and scramble the eggs in a non-stick skillet. For extra fluffiness, add a splash of milk. Cook until just set—they’ll finish slightly under the broiler.

Step 5: Assemble the Pizzas

Preheat your broiler on high. On a baking sheet, lay out the toasted muffin halves. Spread each with a generous spoonful of sawmill gravy. Layer on scrambled eggs, then a slice of cheese, and finally the cooked sausage.

Step 6: Broil and Serve

Place the baking sheet under the broiler for just a few minutes—until the cheese is melted and bubbly. Keep a close eye to avoid burning!

Pro Tips for Making the Recipe

Don’t Rush the Gravy: Let the roux cook until golden for maximum flavor. A pale roux will taste floury and bland.
Toast the Muffins First: This is non-negotiable! Toasting prevents soggy bottoms and keeps your pizza crisp.
Broil Briefly: Just long enough to melt the cheese. Watch closely—cheese can go from melted to scorched in seconds.
Batch Friendly: Easily double or triple the recipe for a crowd—just use a couple of sheet pans.

How to Serve

These English Muffin Breakfast Pizzas are seriously satisfying on their own, but here are some pairing ideas to round things out:

###On the Side:
Serve with fresh fruit, crispy hash browns, or a light arugula salad with lemon vinaigrette.

###With a Drink:
Pair with coffee, orange juice, or even a brunchy mimosa if you’re feeling fancy.

###As a Sandwich:
Pop the top half of the muffin on and wrap it up for a grab-and-go breakfast sandwich.

Make Ahead and Storage

Storing Leftovers

Wrap any extras tightly in foil or store in an airtight container. They’ll stay fresh in the fridge for up to 3 days.

Freezing

These freeze surprisingly well! Let them cool completely, wrap individually, and freeze for up to 2 months.

Reheating

Reheat in the oven at 350°F until warmed through, or microwave on medium power for about 1-2 minutes. If frozen, thaw overnight in the fridge first.

FAQs

Can I use a different type of cheese?
Absolutely! Monterey Jack, mozzarella, or pepper jack would all melt beautifully and add their own unique flavor.

What if I don’t have sausage drippings?
No problem—just use butter instead. It won’t have the same depth of flavor, but your gravy will still be creamy and delicious.

Can I make the gravy ahead of time?
Yes! Make it the day before and store it in the fridge. Reheat gently on the stove with a splash of milk to loosen it up before assembling.

How do I make this recipe gluten-free?
Use gluten-free English muffins and replace the flour in the gravy with a gluten-free alternative like rice flour or a gluten-free blend.

Final Thoughts

This English Muffin Breakfast Pizza is the kind of meal that turns any morning into something special. It’s simple, comforting, and endlessly adaptable—whether you’re making breakfast for the family or just treating yourself to something warm and indulgent. Give it a try and make your mornings deliciously unforgettable!

Kimberly

English Muffin Breakfast Pizza Recipe