I love this recipe because it combines all my breakfast favorites into one delicious bite. The toasted muffins stay crisp under the rich, creamy sawmill gravy, and the layers of eggs, sausage, and cheese make it hearty and satisfying. It’s incredibly easy to make and endlessly customizable—whether I want it spicy, vegetarian, or dairy-free. Plus, it’s perfect for make-ahead breakfasts that taste just as good reheated.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 package English muffins (split into halves) 8 eggs, scrambled 1 lb breakfast sausage 8 oz mild cheddar cheese, thinly sliced
For Sawmill Gravy: ¼ cup sausage drippings (or add butter if needed) ¼ cup all-purpose flour 2 cups milk ½ tsp salt (or to taste) ¼ tsp black pepper (or to taste)
Directions
Cook the Sausage: I brown the breakfast sausage in a large skillet over medium heat until it’s fully cooked. I remove the sausage, leaving about ¼ cup of drippings in the pan for the gravy.
Make the Gravy: Using the same skillet, I whisk the flour into the drippings to form a roux. I cook it for about 5–10 minutes until golden, then slowly whisk in the milk. I keep stirring until the gravy thickens, seasoning it with salt and pepper to taste.
Toast the English Muffins: While the gravy cooks, I lightly toast the muffin halves to ensure they stay crispy and don’t get soggy once topped.
Scramble the Eggs: I whisk the eggs with a splash of milk and cook them gently in a nonstick skillet until soft and fluffy.
Assemble the Pizzas: I preheat the broiler and place the toasted muffin halves on a baking sheet. I spread a layer of sawmill gravy on each one, then top with scrambled eggs, crumbled sausage, and a slice of cheddar cheese.
Broil and Serve: I place the muffins under the broiler for 1–2 minutes, just until the cheese is melted, bubbly, and slightly golden. Then I serve them hot and enjoy every cheesy, savory bite.
Servings and Timing
This recipe makes 4 servings (8 mini pizzas). It takes about 20 minutes to prep and 10 minutes to cook, for a total time of around 30 minutes.
Variations
I like to change things up by using turkey sausage or even meatless crumbles for a lighter version. For a spicy kick, I top the pizzas with jalapeños or use pepper jack cheese. When I want a vegetarian option, I swap the sausage for sautéed mushrooms, spinach, or roasted peppers. If I’m going dairy-free, I use vegan cheese and plant-based milk for the gravy—it’s just as creamy and delicious.
Storage/Reheating
I store leftover breakfast pizzas in an airtight container in the refrigerator for up to 3 days. To reheat, I place them on a baking sheet in a 350°F oven for about 8–10 minutes until warm and crispy again. They also freeze well—just wrap individually and reheat straight from frozen in the oven for about 15 minutes.
FAQs
Can I use biscuits or bagels instead of English muffins?
Yes, I sometimes use halved biscuits or mini bagels—they both work perfectly as a base.
Can I make these ahead of time?
Yes, I assemble everything except the broil step and refrigerate them. When ready to serve, I broil for 1–2 minutes to melt the cheese.
Can I use store-bought gravy?
Definitely! If I’m short on time, I use premade sausage or country gravy as a shortcut.
What cheese works best?
Cheddar is classic, but I also like mozzarella or a blend of sharp cheddar and Monterey Jack for extra meltiness.
How can I make these healthier?
I use turkey sausage, low-fat cheese, and whole wheat English muffins for a lighter version.
Can I use egg whites instead of whole eggs?
Yes, I substitute 1 cup of egg whites for the 8 whole eggs for a lower-cholesterol option.
Can I add vegetables to the toppings?
Absolutely! I love adding bell peppers, onions, or spinach for extra color and nutrition.
How can I keep the muffins from getting soggy?
Toasting the muffins first and using a light hand with the gravy prevents sogginess.
Are these kid-friendly?
Yes! Kids love assembling their own mini pizzas, and it’s a fun breakfast they’ll happily eat.
Can I serve them cold?
They taste best warm, but they’re still delicious at room temperature for on-the-go breakfasts.
Conclusion
These English Muffin Breakfast Pizzas are my go-to for when I want a breakfast that’s quick, hearty, and packed with flavor. I love the combination of creamy gravy, fluffy eggs, savory sausage, and melted cheese over a crispy muffin base—it’s the ultimate comfort food in handheld form. Whether I’m feeding a crowd or prepping breakfast for the week, these little pizzas always hit the spot.
These English Muffin Breakfast Pizzas combine all your breakfast favorites—crispy muffins, creamy sausage gravy, fluffy eggs, savory sausage, and melted cheddar—into one perfectly portioned, handheld meal.
Total Time:30 minutes
Yield:8 mini pizzas (4 servings)
Ingredients
1 package English muffins (split into halves)
8 eggs, scrambled
1 lb breakfast sausage
8 oz mild cheddar cheese, thinly sliced
For Sawmill Gravy:
1/4 cup sausage drippings (or butter as needed)
1/4 cup all-purpose flour
2 cups milk
1/2 tsp salt (or to taste)
1/4 tsp black pepper (or to taste)
Instructions
In a large skillet, brown the breakfast sausage over medium heat until fully cooked. Remove sausage, reserving 1/4 cup of drippings in the pan.
To make the gravy, whisk flour into the drippings to form a roux. Cook for 5–10 minutes until golden, then slowly whisk in the milk. Stir until thickened and season with salt and pepper to taste.
While the gravy cooks, lightly toast the English muffin halves to prevent sogginess.
Whisk the eggs with a splash of milk and cook in a nonstick skillet until soft and fluffy.
Preheat the broiler. Place toasted muffin halves on a baking sheet.
Spread a layer of sawmill gravy on each muffin, then top with scrambled eggs, crumbled sausage, and a slice of cheddar cheese.
Broil for 1–2 minutes, just until the cheese is melted and bubbly.
Serve hot and enjoy the perfect bite of creamy, cheesy, savory goodness.
Notes
Use turkey sausage or meatless crumbles for a lighter version.
Add jalapeños or pepper jack cheese for a spicy twist.
For a vegetarian option, swap sausage for sautéed mushrooms or spinach.
Use vegan cheese and plant-based milk for a dairy-free version.
Toast muffins before topping to keep them crisp.
Store leftovers up to 3 days or freeze up to 2 months; reheat in the oven for best results.
