Description
A savory breakfast twist on pizza using English muffins as the base, topped with sausage gravy, scrambled eggs, and melted cheddar cheese. Perfect for quick mornings or weekend brunches.
Ingredients
Scale
- 4 English muffins, split
- 8 oz breakfast sausage
- 1 cup sausage gravy (homemade or store-bought)
- 4 large eggs
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional: butter for toasting
Instructions
- Preheat oven to 375°F (190°C).
- Toast English muffin halves until golden brown.
- Cook sausage in skillet over medium heat until browned, breaking into crumbles.
- Add gravy to sausage and heat through, stirring constantly.
- Scramble eggs in separate bowl and season with salt and pepper.
- Place toasted muffins on baking sheet.
- Spoon sausage gravy over each muffin half.
- Top with scrambled eggs and sprinkle with cheddar cheese.
- Bake for 10-12 minutes until cheese is melted and bubbly.
- Serve warm.
Notes
- Use whole wheat or gluten-free English muffins for dietary needs.
- For vegetarian version, substitute sausage with sautéed vegetables or meat alternatives.
- Store leftovers in airtight container in refrigerator for up to 3 days.
- Reheat in oven to maintain crispy texture.
- Add diced peppers, onions, or jalapeños for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 muffin halves
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 230mg