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English Muffin Breakfast Pizza

English muffin breakfast pizza with a crispy, melted-cheese base and a fried egg baked right on top. Topped with crumbled bacon and a sriracha drizzle for quick, morning pizza vibes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

English muffins
  • 4 English muffins Split and toasted
  • 0.25 Salt and black pepper to taste Season the eggs
Egg and toppings
  • 8 eggs Large eggs; 1 per muffin half
  • 8 bacon Cooked and crumbled
  • 1.5 cup mozzarella cheese, shredded Shredded mozzarella
  • 0.25 cup pizza sauce or marinara Optional, for a more pizza-style base
  • 1 Sriracha or hot sauce for drizzling Drizzle to taste
  • 1 Fresh green onions for garnish Chopped or sliced for topping

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 400°F and arrange toasted English muffin halves on a sheet pan.
  2. Spread a small amount of pizza sauce on each muffin half if using.
  3. Top each muffin half with shredded mozzarella and crumbled bacon.
  4. Crack one egg directly onto each muffin half and season with salt and black pepper.
Bake and finish
  1. Bake at 400°F for 12–15 minutes, until the egg whites are set and the cheese is bubbly.
  2. Drizzle with sriracha, top with green onions, and serve immediately.

Notes

For the cleanest egg set, toast the English muffins just until firm (not overly dark) so they stay crisp after baking. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 350°F oven until hot. Freezing isn’t recommended because the eggs and muffins lose texture. For a lower-carb swap, use keto-friendly low-carb “English muffin” rounds and keep toppings the same.