English Muffin Breakfast Pizza

English Muffin Breakfast Pizzas only take a few minutes to prepare and you have a great breakfast for the week. You can also freeze these for months of hearty breakfasts.

Some mornings eating a good hearty breakfast can be a challenge at my house. Some mornings there’s just no time for sitting down to eat. So, I don’t need to tell you that on those morning if it takes longer than 30 seconds to prepare it’s not happening.

Days like these happen more often than I want to admit. Therefore, I’m always on the look out for fast breakfast recipes. English Muffin Breakfast Pizzas are really easy to make and can be kept in the refrigerator for up to a week and the freezer for up to three months.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 servings
Author Susanne Eagan

Ingredients

1 package English Muffins
1/2 pound breakfast sausage
8 eggs
4 tablespoons butter. melted
1/2 teaspoon garlic powder
Salt and pepper to taste
1 cup cheese or more if you want it really cheesy

Instructions

Preheat oven to 350º
In a skillet over medium heat cook breakfast sausage, crumbling it as it cooks. Remove sausage from skillet and set aside on paper towels to drain
Season eggs with salt and pepper and cook scrambling until middle is set. Remove eggs from heat.
Divide English Muffins in two and place on a cookie sheet or sheet pan lined with foil or parchment paper
Melt butter the combine with garlic powder. Brush butter mixture over the bread.
Sprinkle cheese on the muffin half then stack on eggs and sausage. Repeat for each English Muffin add more cheese to the top.
If freezing stop here and wrap tightly in plastic wrap. Then store in a freezer safe back for up to three months. When ready to enjoy follow instructions below.
Bake at 350º for 10-15 minutes or until muffins are toasted and cheese is melted.
Serve immediately or keep fresh in the refrigerator in an air tight container for up to seven days.

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