Some mornings just call for comfort—and nothing hits the spot like a warm, hearty English Muffin Breakfast Pizza. This is a Southern-inspired twist on the classic breakfast sandwich, combining fluffy scrambled eggs, creamy sawmill gravy, savory sausage, and melted cheese, all layered on a toasted English muffin.
It’s a recipe born from weekend mornings in my kitchen where leftover sausage and biscuits often turned into creative breakfast reinventions. This one was a hit from the very first bite—and now, it’s a brunch staple in our house.
Why You’ll Love This English Muffin Breakfast Pizza
- Full Breakfast in One Bite – Eggs, sausage, gravy, and cheese on a crispy base
- Great for Groups – Makes a tray full of mini pizzas for family or guests
- Comforting Southern Flavors – Sawmill gravy brings a delicious twist
- Freezer-Friendly – Make ahead and reheat on busy mornings
- Customizable – Swap in bacon, veggies, or different cheeses
Ingredients
- 1 package English muffins (8 pieces, split)
- 8 large eggs
- 1 lb breakfast sausage
- 8 oz mild cheddar cheese, thinly sliced
For the Sawmill Gravy:
- 2 cups milk
- ¼ cup sausage drippings (or butter, as needed)
- ¼ cup all-purpose flour
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
Instructions
1. Cook the Sausage
Brown the breakfast sausage in a cast iron skillet over medium heat. Once cooked, remove sausage and set aside. Reserve ¼ cup of drippings in the pan (add butter if necessary to reach ¼ cup).
2. Make the Gravy
To the skillet with drippings, add ¼ cup flour and cook over medium heat for 5–10 minutes, stirring, until it begins to turn golden. Slowly whisk in the milk, continuing to stir until the mixture thickens and starts to bubble. Season with salt and pepper to taste. Set aside.
3. Toast the English Muffins
While the gravy is cooking, split and lightly toast the English muffins until golden.
4. Scramble the Eggs
In a non-stick skillet, scramble the eggs until soft and fluffy. You can add a splash of milk for creaminess.
5. Assemble the Pizzas
Turn the oven broiler on high. On a baking sheet, lay out the toasted muffin halves. Top each one with a spoonful of sawmill gravy, a portion of scrambled eggs, a slice of cheese, and crumbled sausage.
6. Broil to Finish
Place the tray under the broiler for 2–3 minutes, or until the cheese is bubbly and melted. Serve warm.
Make It Your Own
- Add sautéed peppers or onions for more flavor
- Use spicy sausage or chorizo for a kick
- Substitute bacon or turkey sausage
- Top with fresh herbs like chives or parsley
- Make it Tex-Mex – add salsa and pepper jack cheese
Tips for Success
- Use cast iron for rich, well-browned sausage and better gravy
- Toast muffins ahead to avoid sogginess
- Don’t overcook the eggs – keep them soft to avoid drying out in the broiler
- Use thin cheese slices so they melt evenly and quickly
- Broil briefly – just enough to melt cheese without burning edges
Serving Suggestions
- Serve with hot coffee or sweet tea for a Southern breakfast
- Pair with a fruit salad or hash browns on the side
- Drizzle with hot sauce or honey for an extra punch
- Make it a brunch board with sliced muffins, toppings, and condiments
Storage & Reheating
- Refrigerate leftovers in an airtight container for up to 3 days
- Freeze assembled but unbroiled pizzas, wrapped in foil or airtight container, up to 2 months
- Reheat in oven or toaster oven at 350°F for 10 minutes (or until warmed through and cheese is melted)
All-Season Breakfast Staple
Whether it’s a cold winter morning or a lazy summer brunch, English Muffin Breakfast Pizzas bring that satisfying combo of protein, carbs, and flavor. Great for feeding a crowd or meal-prepping your mornings, they’re a savory favorite that fits every season.
Share Your Pizzas!
Tried this recipe? Show us how you made it your own! Tag @yourhandle and use the hashtag #BreakfastPizzaLove so we can feature your creations.
English Muffin Breakfast Pizza
Ingredients
- 1 package English muffins 8 pieces, split
- 8 large eggs
- 1 lb breakfast sausage
- 8 oz mild cheddar cheese thinly sliced
For the Sawmill Gravy:
- 2 cups milk
- ¼ cup sausage drippings or butter, as needed
- ¼ cup all-purpose flour
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
Cook the Sausage
- Brown the breakfast sausage in a cast iron skillet over medium heat. Once cooked, remove sausage and set aside. Reserve ¼ cup of drippings in the pan (add butter if necessary to reach ¼ cup).
Make the Gravy
- To the skillet with drippings, add ¼ cup flour and cook over medium heat for 5–10 minutes, stirring, until it begins to turn golden. Slowly whisk in the milk, continuing to stir until the mixture thickens and starts to bubble. Season with salt and pepper to taste. Set aside.
Toast the English Muffins
- While the gravy is cooking, split and lightly toast the English muffins until golden.
Scramble the Eggs
- In a non-stick skillet, scramble the eggs until soft and fluffy. You can add a splash of milk for creaminess.
Assemble the Pizzas
- Turn the oven broiler on high. On a baking sheet, lay out the toasted muffin halves. Top each one with a spoonful of sawmill gravy, a portion of scrambled eggs, a slice of cheese, and crumbled sausage.
Broil to Finish
- Place the tray under the broiler for 2–3 minutes, or until the cheese is bubbly and melted. Serve warm.
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