These Freezer-Friendly Mini Breakfast Pizzas with turkey sausage and egg are the perfect grab and go option for those busy weekday mornings!
Ingredients and substitutions
- Olive oil – use any neutral cooking oil like avocado or grapeseed oil.
- Breakfast sausages – I use the Lilydale brand turkey sausages to lower the overall saturated fat and calories in this dish but regular breakfast sausage will work.
- Eggs – if you are watching your cholesterol, you can omit the yolks and just use egg whites.
- English muffins – for a healthier option, use whole wheat English muffins or a low-carb flatbread.
- Pizza sauce – feel free to use homemade pizza sauce or even jarred pasta sauce (they’re basically the same thing).
- Shredded cheese – use your favourite variety! Cheddar, mozzarella and provolone are all great choices.
- Diced bell peppers – I like to use a combination of red and yellow peppers but you can use any colour.
- Green onions (scallions) – fresh chives would also be delicious or you can leave the onions out altogether.
How to make breakfast pizza
- Cook the sausage.
- Slice the English muffins in half.
- Add on the pizza sauce, cheese, peppers and sausage.
- Bake for 10 minutes.
- Scramble the eggs.
- Top the pizzas with eggs and green onion.
- Serve fresh or store for later.
More topping ideas
This is the perfect time to use up the leftover bits and pieces in your crisper drawer. Toss on any veggies and/or meats that are begging to be used before they spoil.
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You can use anything you like for protein, just be sure to fully cook it first.
- Other cooked proteins like bacon, diced chicken breast, ham, turkey, etc.
- Diced tomatoes
- Olives
- Pickled jalapenos or banana peppers
- Mushrooms
- Baby spinach, kale or arugula
Frequently Asked Questions
A breakfast pizza is a fun morning spin on your favourite pizza. It uses pizza sauce and cheese plus some more breakfast-friendly toppings like bacon and eggs, all cooked on an English muffin.
For this recipe, I just used regular old store-bought pizza sauce. You can use a homemade pizza sauce if you’re feeling fancy or even a jarred pasta sauce since they contain pretty much the same ingredients.
It’s not fully known where breakfast pizza first popped up, but it’s thought to have first appeared on the scene in Pennsylvania in the early 1990s.
Storing and reheating
If you plan to eat these breakfast pizzas within 3-4 days, you can store them in an airtight container in the fridge. If you want to keep them for longer, you should freeze them (see freezing directions below).
Reheating is a snap! If you have a microwave or toaster oven, just a few minutes of cook time should be enough to heat them through. Using the toaster oven will keep the English muffins from becoming too soggy. Or you can place the pizzas onto a baking sheet and reheat them in the oven at 350° Fahrenheit for about 10 minutes.
Freezing this recipe
To freeze these breakfast pizzas, wrap each one individually in plastic wrap, then store the wrapped pizzas together in a large Ziploc freezer bag for up to 3 months. Just be sure that the breakfast pizzas are cool before you wrap them. Otherwise, the plastic might melt onto your food.
Use the defrost setting on your microwave to reheat the pizzas. It helps prevent them from getting soggy, and no one wants a soggy pizza! If your microwave doesn't have a defrost setting, just reduce the power to 40 percent.
Defrost them in the microwave for approximately 3 to 4 minutes or until they are heated through.
More meal prep breakfast ideas
Meal prep tools for this recipe
- Order some reusable ziptop freezer bags online.
- And of course, I get all my free-range and grass-fed meats from Butcher Box (including bacon!).
Freezer-Friendly Mini Breakfast Pizzas
Ingredients
- 1 tsp olive oil
- 1 package breakfast sausages (I used the Lilydale turkey sausages)
- 3 eggs
- 6 English muffins
- 1 cup pizza sauce
- 1 cup shredded cheese
- 1/2 red pepper, diced
- 1/2 yellow pepper, diced
- 2 green onions, sliced
Instructions
- Preheat oven to 375 F.
- In a large skillet, heat olive oil over med-high heat. Add breakfast sausages, cooking for about 8-10 minutes until fully cooked inside. Remove from heat.
- Slice English muffins in half, then top with pizza sauce and shredded cheese. Add peppers and sliced sausages. Bake for 10 minutes.
- Meanwhile mix eggs together, seasoning with salt & pepper, in a medium-sized bowl. Add a bit of butter or olive oil to the same pan the sausage was cooked in, then scramble eggs for a minute or so until cooked and remove from pan.
- Remove pizzas from oven and top with scrambled eggs and green onions. Serve and enjoy!
- TO FREEZE: wrap in plastic wrap and store each wrapped pizza in a large ziptop bag. Defrost in the microwave for approx. 3-4 min until heated through. You can also reheat in a 350 F oven for 15 min.
Stacey says
This recipe calls for 6 English muffins but all the other ingredients seem less.
Wouldn’t it be 3 English muffins to make the 6 as there separated?
But then it also says on top of recipe a total of 12 servings so i’m not sure
If the full recipe is to use 6 English muffins cut in half or 3 cut in half.
Otherwise it seems like only 3 eggs would not be enough if it’s for 6 english muffins cut in half to make 12.. but I just want to be sure.
Just some clearing up would be much appreciated as I would love to make this but don’t want their to be to little or too much.
Taylor Stinson says
Hi Stacey – the recipe as written is correct. There are a lot of toppings so there will be more than enough to cover the English muffin halves, including the eggs.
Stacey says
Thank you so much. Can’t wait to try these.
Vida says
This sounds delicious im wondering how are they after the freezer are they soggy or chewy? I want to offer this for my meal prep biz
Taylor Stinson says
I find they do best if you reheat in the oven for 10-15 min but you could reheat in the microwave for 2-3 min. I imagine the crusts wouldn’t be as crunchy microwaved but they would still probably taste good!!!