This English Muffin Breakfast Pizza started as a small weekend experiment and quickly became our go to for easy brunches and busy holiday mornings. I first assembled these one Saturday when guests were arriving and the oven space was limited. Using split English muffins as a foundation made it simple to prepare many individual portions at once. The result is a satisfying combination of crisp edges, soft interior, fluffy scrambled eggs and a bold savory hit from breakfast sausage. The thinly sliced mild cheddar melts into pockets and the sawmill gravy adds a silky, peppered finish that ties everything together.

I remember one Sunday when a sleepy house turned lively the moment the plates hit the table. Kids who usually asked for cereal reached for a second muffin and my partner declared it better than the local diner. What makes this preparation special is the balance of textures and flavors. The muffins crisp under the broiler while the eggs remain tender. The gravy is finished on the stove in minutes using pan drippings so it tastes like it has simmered for hours. If you want a crowd pleasing, make ahead friendly and utterly nostalgic breakfast this delivers on all counts.

Ingredients

• English muffins: One package split into halves yields about 12 halves depending on brand. I use a classic brand with a little coarse cornmeal on the outside for texture, and toasting them first prevents soggy bottoms.
• Eggs: Eight large eggs, beaten and lightly seasoned. Use fresh eggs for fluffier scrambles and avoid over cooking to keep the interior tender.
• Breakfast sausage: One pound of bulk pork breakfast sausage. Choose a mild sausage for family friendly flavor or spicy for more heat. Browning builds flavor and provides drippings for the gravy.
• Cheddar cheese: Eight ounces of mild cheddar thinly sliced or shredded. Mild cheddar melts smoothly and complements the gravy without overpowering.
• For the sawmill gravy: Quarter cup sausage drippings or unsalted butter if you need to make up the fat, quarter cup all purpose flour, two cups milk, half teaspoon salt and one quarter teaspoon ground black pepper. The flour to fat ratio is important to achieve the right thickness.

Instructions

Prepare the muffin bases:Preheat the oven to 425 degrees F. Split the English muffins and place the halves cut side up on a rimmed baking sheet. Lightly brush or spray the cut sides with oil or melted butter. Toast in the oven for about 8 minutes until the edges are golden and the centers begin to brown. Toasting first creates a barrier that keeps the muffins crisp once topped.Brown the sausage:While the muffins toast, heat a large skillet over medium heat and add the breakfast sausage. Break it into small pieces with a spatula and cook about 8 to 10 minutes until well browned and no longer pink. Scoop the cooked sausage into a bowl leaving the drippings in the pan which you will use to make the sawmill gravy.Scramble the eggs:In a medium bowl whisk the eggs with a pinch of salt and a few grinds of pepper. In a nonstick skillet over medium low heat add a teaspoon of butter or oil then pour in the eggs. Stir gently and cook slowly until the eggs are just set but still moist, about 3 to 4 minutes. Remove from heat to avoid over cooking because the eggs will finish warming on the muffins under the broiler.Make the sawmill gravy:Return the pan with sausage drippings to medium heat. If you have less than quarter cup fat add butter to reach that amount. Sprinkle in quarter cup all purpose flour and whisk for one minute until lightly nutty. Slowly add two cups milk while whisking to avoid lumps. Bring to a gentle simmer and cook until thickened about 3 to 5 minutes. Season with half teaspoon salt and quarter teaspoon black pepper, tasting and adjusting if needed.Assemble and finish:Reduce the oven to broil. On each toasted muffin half layer scrambled eggs, a tablespoon or two of cooked sausage, and a slice or sprinkle of cheddar. Spoon a tablespoon of sawmill gravy over each or serve the gravy on the side for guests to drizzle. Place the sheet pan under the broiler for 1 to 2 minutes until the cheese is melted and bubbly. Watch closely to prevent burning.Serve and enjoy:Remove from the oven, let the muffins rest for a minute then transfer to a platter. Garnish with chopped chives or parsley if desired. Serve immediately while warm.

Storage Tips

Store leftover elements separately to preserve quality. Keep the cooked sausage and scrambled eggs in airtight containers in the refrigerator for up to four days. Store the sawmill gravy in a separate container for three to four days and stir gently when reheating to restore smoothness. Toasted muffin halves can be wrapped in a single layer with parchment between layers and refrigerated for two days or frozen for up to three months. To reheat assemble and bake at 350 degrees F for 10 to 12 minutes and finish under the broiler for 30 to 60 seconds to return crispness.

Ingredient Substitutions

For a lighter version swap turkey breakfast sausage for pork and use reduced fat cheddar or a dairy free alternative if needed. If you need gluten free choose gluten free English muffins and use a gluten free all purpose flour to thicken the gravy using the same proportions. For vegetarian guests replace the sausage with seasoned crumbled tempeh or a plant based sausage and finish the gravy with vegetable oil or plant based butter.

Serving Suggestions

Serve these on a platter with a side of fresh fruit and a simple green salad for a balanced brunch. They are also excellent with roasted potatoes or a skillet of herb roasted tomatoes. Garnish with chopped chives, a sprinkle of smoked paprika or a few pickled jalapenos for extra brightness. Pair with coffee, sparkling water with lemon or a light mimosa for weekend gatherings.

Cultural Background

The concept of topping a bread base with eggs and savory elements is rooted in many breakfast traditions across North America. Using English muffins as an individual vessel is an American adaptation of open faced sandwiches which makes them portable and easy to portion. Sawmill gravy evolved in rural kitchens where leftover pan drippings were turned into a quick white sauce to stretch protein and add richness to simple breads.

Seasonal Adaptations

In spring and summer add fresh chopped herbs and swap mild cheddar for a lighter goat cheese to brighten flavors. For autumn fold roasted squash into the scrambled eggs or use a spicy sausage in colder months to add warmth. Holiday versions benefit from adding caramelized onions and a sprinkle of sage into the gravy for a festive aroma.

Meal Prep Tips

Prep components ahead to save time. Cook the sausage and scramble the eggs a day ahead then cool quickly and refrigerate. Make the gravy just before serving for best texture, or reheat gently while whisking. If preparing for a larger gathering double quantities and keep the muffins on sheet pans in a low oven to warm while finishing under the broiler for the final melt.

These breakfast pizzas are designed to be shared. They are easy to scale, friendly to leftover reinvention and always a welcome sight on the table. Give them a try and make small adjustments to match your family favorite flavors.