English Muffin Breakfast Pizza

Kickstart your morning with a delicious English muffin breakfast pizza! This fun twist on your classic breakfast combines whole grain muffins, eggs, and vibrant veggies, topped with gooey mozzarella for a tasty delight. Perfect for busy mornings or a relaxed brunch, this quick recipe is easy to customize with your favorite toppings. Ready to make breakfast fun and scrumptious? Click through for the full recipe and get cooking!

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Ingredients

4 whole grain English muffins, split in half

4 large eggs

½ cup cherry tomatoes, halved

1 cup spinach, chopped

1 cup shredded mozzarella cheese

½ teaspoon garlic powder

½ teaspoon dried oregano

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil leaves for garnish

Instructions

Preheat your oven to 400°F (200°C).

Place the split English muffins on a baking sheet, cut side facing up. Drizzle with olive oil and lightly toast in the oven for about 5 minutes until they're golden.

While the muffins are toasting, prepare the toppings. In a skillet over medium heat, add the chopped spinach and garlic powder. Sauté for about 2-3 minutes until the spinach is wilted.

In a bowl, whisk the eggs with salt, pepper, and oregano until well mixed. Pour the whisked eggs into the skillet with spinach. Cook gently, stirring occasionally, until the eggs are softly scrambled. Remove from heat.

Once the English muffins are toasted, spread a layer of the egg and spinach mixture evenly on each half. Top with halved cherry tomatoes and shredded mozzarella cheese.

Return the muffin halves to the oven and bake for an additional 10-12 minutes, until the cheese is melted and bubbly.

Once out of the oven, let cool slightly before garnishing with fresh basil leaves.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4