English Muffin Breakfast Pizza (Printable Version)
# What You'll Need:
→ Base
01 -
4 English muffins, split and sturdy with open crumb
→ Eggs
02 -
6 large eggs
03 -
60 ml milk (whole or semi-skimmed)
04 -
Pinch of salt
→ Meat & Gravy
05 -
300 g breakfast sausage (pork or turkey), casings removed and crumbled
06 -
15 g butter (if using lean sausage or for richer gravy)
07 -
20 g all-purpose flour
08 -
240 ml milk (for gravy, whole or semi-skimmed)
09 -
Salt and freshly ground black pepper, to taste
→ Cheese
10 -
120 g mild cheddar cheese, sliced or grated
# Step-by-Step Directions:
01 -
Heat a skillet over medium heat. Break sausage into pieces and cook until deeply browned and crisp, stirring occasionally. Transfer sausage to a plate, reserving drippings in the pan.
02 -
If needed, add butter to the drippings in the hot skillet. Sprinkle in flour and stir continuously over medium heat for 5–10 minutes until golden with a nutty aroma. Gradually add milk, whisking until smooth. Simmer until thickened and spoon-coating, seasoning with salt and black pepper to taste.
03 -
Arrange split muffins cut side up on a baking tray. Toast under the grill or in an oven at 200°C until edges are golden and crisp.
04 -
In a bowl, whisk eggs with 60 ml milk and a pinch of salt. Pour into a lightly greased nonstick skillet over medium-low heat. Stir gently until softly set and creamy.
05 -
Place toasted muffin halves on a tray. Generously spoon hot sausage gravy over each. Top with scrambled eggs, scatter with sausage, and cover with cheddar cheese.
06 -
Move the tray under a hot grill or broiler. Broil for 1–2 minutes until the cheese is melted and bubbling. Serve immediately while hot.
# Helpful Notes:
01 -
Watch closely under the broiler as cheese can brown quickly.
02 -
Gravy and sausage components can be prepared in advance for faster assembly.
03 -
Let gravy thicken fully before layering to ensure muffins stay crisp.
04 -
Any melting cheese such as Monterey Jack or pepper jack may be used for variety.