English Muffin Breakfast Pizzas

English Muffin Breakfast Pizzas
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 207.0
  • Total Fat: 11.0 g
  • Cholesterol: 145.0 mg
  • Sodium: 637.0 mg
  • Total Carbs: 14.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 13.0 g

View full nutritional breakdown of English Muffin Breakfast Pizzas calories by ingredient
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Toasted English muffin create the perfect crust for mini breakfast pizzas. Toasted English muffin create the perfect crust for mini breakfast pizzas.
Number of Servings: 12


    6 English muffins, split in half
    PAM® Original No-Stick Cooking Spray
    1/2 pound Odom's Tennessee Pride® Mild Country Sausage, thawed if frozen
    1/2 cup chopped yellow onion
    1/2 cup chopped green bell pepper
    1/2 cup chopped fresh button mushrooms
    8 eggs, beaten
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    1-1/2 cups shredded part-skim mozzarella cheese


Make Ahead: Freeze pizzas on parchment lined baking sheet. Once pizzas are frozen, individually wrap and store in freezer for up to 3 months. To reheat, unwrap pizza and place on microwave-safe plate. Microwave on HIGH 2 minutes or until cheese melts. Let stand 1 minute before eating.


1. Preheat broiler. Place English muffin halves on baking sheet; set aside. Spray large skillet with cooking spray. Heat over medium-high heat. Add sausage, onion, bell pepper and mushrooms; cook 5 minutes or until sausage is crumbled and vegetables are tender, stirring occasionally. Drain. Remove from skillet and keep warm.
2. Reduce heat to medium. Add eggs to same skillet; sprinkle with salt and black pepper. Cook without stirring until edges and bottom begin to set. Gently turn to scramble; continue cooking until set.
3. Broil English muffin halves 2 minutes or until toasted. Top halves evenly with sausage mixture, scrambled eggs and cheese. Broil 3 minutes more or until cheese melts. Serve immediately.

Serving Size: one half muffin

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