This English Muffin Breakfast Pizza is my answer to busy weekend mornings and casual brunch gatherings. I first put these together years ago when I wanted the familiar flavors of a hearty country-style breakfast presented in a grab-and-go format that everyone — kids and adults alike — could enjoy. The combination of crisped English muffins, soft scrambled eggs, well-seasoned breakfast sausage, and thinly sliced mild cheddar creates layers of texture: crunchy base, pillowy egg, and stretchy, melty cheese. Adding a spoonful of sawmill gravy elevates each bite with a creamy, peppery finish that ties the whole thing together.

I discovered this approach during a holiday brunch experiment when I wanted to stretch a package of English muffins to feed a crowd. The result was immediately adopted by my family: my partner loved the nostalgic sausage-and-gravy flavor, my eldest declared them “perfectly portable,” and even the picky eater reached for seconds when the cheese was bubbling on top. These little pizzas are forgiving, quick to assemble, and scale beautifully. You can make them ahead, reheat them easily, and they keep well for quick breakfasts through the week.

Ingredients

• English muffins: Use one package of split English muffins — typically six muffins that make 12 halves. I prefer a slightly firm, not overly airy muffin so it crisps under the broiler without collapsing; Thomas’ original works well.
• Eggs: Eight large eggs scrambled until just set. Fresh eggs yield a brighter flavor and creamier texture; beat with a splash of milk or water for silkier curds.
• Breakfast sausage: One pound of ground breakfast sausage, pork or turkey. I use a sage-forward pork sausage for classic flavor but a maple or spicy variety changes the profile deliciously.
• Cheddar cheese: Eight ounces mild cheddar, thinly sliced. Thin slices melt quickly and create an even topping; you can swap sharp cheddar for more tang.
• Sawmill gravy: From the pan drippings, you’ll make a quick gravy using 1/4 cup sausage drippings (or butter), 1/4 cup all-purpose flour, 2 cups milk, 1/2 teaspoon salt and 1/4 teaspoon black pepper. This glossy gravy adds moisture and savory depth.

Instructions

Prepare the English muffins: Split the muffins and toast them lightly under a broiler or in a toaster until the surface is just golden — about 1–2 minutes under high heat. Light toasting prevents sogginess from the egg and gravy while giving a pleasing crunch; set aside on a baking sheet lined with parchment. Cook the sausage: In a large skillet over medium heat, brown the breakfast sausage, breaking it into small crumbles with a spatula. Cook until no pink remains and the edges are crisped, about 7–9 minutes. Drain excess fat if there is more than a few tablespoons, but reserve about 1/4 cup of drippings in the pan for the gravy — the drippings are key to flavor. Scramble the eggs: Whisk the eggs with a pinch of salt and a tablespoon of milk. In a lightly buttered nonstick pan over medium-low heat, cook the eggs gently, stirring frequently until they form soft curds and are slightly underdone — they will finish cooking on the muffins and in the oven. Remove from heat when still glossy and tender, about 4–5 minutes total. Make the sawmill gravy: Return the reserved 1/4 cup drippings to the skillet over medium heat. Sprinkle in 1/4 cup flour and whisk for 1–2 minutes until the roux smells toasted and turns light golden. Slowly whisk in 2 cups of milk, bring to a simmer, and cook until thickened, about 4–6 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, tasting and adjusting as needed; the gravy should be creamy and pourable, not gluey. Assemble the pizzas: Place toasted muffin halves on the baking sheet. Spoon a line of scrambled eggs atop each half, add a generous tablespoon of crumbled sausage, then top with a slice of mild cheddar. If you like a saucier finish, spoon a thin ribbon of sawmill gravy over each; otherwise serve the gravy on the side for dipping. Bake to finish: Preheat the oven broiler on high. Slide the baking sheet under the broiler 4–6 inches from the heat and broil until the cheese melts, bubbles, and just begins to brown — about 2–4 minutes. Watch closely to avoid burning. Remove and let cool a minute before serving so the gravy sets slightly. Serve and store: Serve warm with additional sawmill gravy for spooning. Leftovers keep well refrigerated and reheat quickly in a 350°F oven for about 8–10 minutes or in a toaster oven.

Storage Tips

Keep components separately if you plan to store for more than a day: toasted muffin halves in a paper towel-lined container to keep some texture, scrambled eggs in a shallow airtight container to cool rapidly, and gravy in a jar. Refrigerate within two hours of cooking and consume within 3–4 days. For freezing, cool completely, wrap each half in plastic wrap and place in a freezer-safe bag; gravy freezes well in single-serve portions. Reheat frozen halves in a preheated 350°F oven until warmed through, then broil for 30–60 seconds if you want the cheese re-crisped.

Ingredient Substitutions

If you’re avoiding pork, swap the breakfast sausage for turkey sausage or crumbled cooked bacon for a smoky twist — reduce added salt in the gravy when using bacon. For a gluten-free version, use certified gluten-free English muffins and a gluten-free flour for the roux (1:1 gluten-free blend works best). Dairy-free diners can use a plant-based milk and vegan cheddar slices; use olive oil or dairy-free butter for the roux. Keep in mind substitutions alter texture: dairy-free cheese may not melt as smoothly and gluten-free muffins will vary in crisping time.

Serving Suggestions

Serve these halves with a side of crisp mixed greens dressed with lemon and olive oil to cut the richness. For brunch, add a platter of fresh fruit and pickled vegetables for brightness. Garnish the pizzas with chopped chives or parsley for color and a mild onion note. If you’re hosting, arrange them on a warm platter and provide small pitchers of sawmill gravy so guests can control sauciness. A spicy hot sauce on the side also complements the savory sausage and creamy gravy.

Cultural Background

These mini pizzas are an American adaptation of classic breakfast elements: English muffins (a product popularized in 19th-century Britain and adopted widely in North America) paired with breakfast sausage and country-style sawmill gravy, a Southern staple rooted in rustic, resourceful cooking. Sawmill gravy historically used meat drippings and flour to stretch ingredients and add richness — a technique born from practicality that now delivers comforting, familiar flavors across many regional breakfasts.

Seasonal Adaptations

Spring: swap sausage for thin-sliced asparagus and add a sprinkle of fresh pea shoots after baking. Summer: use tomato slices and basil with a sharper cheddar for a seasonal twist. Fall/Winter: fold sautéed mushrooms and caramelized onions into the eggs and use a smoked cheddar for deeper warmth. For holidays, top with a dollop of cranberry-chutney-spiked gravy or scatter roasted pepitas for texture.

Meal Prep Tips

Make the sausage and scrambled eggs up to two days ahead and store separately. Prepare the gravy and keep it in the fridge; it reheats quickly on the stove with a splash of milk to loosen. When assembling for weekday breakfasts, build the halves and place them on a sheet tray covered with plastic wrap in the fridge; broil straight from chilled for 3–4 minutes until cheese melts. Pack cooled halves in paper-lined containers for school or work lunches — they travel well when wrapped snugly.

These English Muffin Breakfast Pizzas are one of those dishes that bring people together without fuss. They’re adaptable, crowd-pleasing, and simple enough to become a weekly staple. Try them with different cheeses and proteins to find your family’s favorite combination — then enjoy the smiles that follow.