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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

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English Muffin Breakfast "Pizza"

English Muffin Breakfast "Pizza" only takes a few minutes to prepare and you have a great breakfast for the week. You can also freeze these for months of hearty breakfasts.

PREP TIME: 15 Minutes

COOK TIME: 15 Minutes

TOTAL TIME: 30 Minutes

SERVINGS: 12 Servings


1 package English Muffins

1/2 pound Breakfast Sausage

8 eggs

4 tablespoon Butter, melted

1/2 teaspoon Garlic Powder

Salt, to taste

Pepper, to taste

1 cup Cheddar Cheese or more if you want it really cheesy


1. Preheat oven to 350 degree Fahrenheit.

2. In a skillet over medium heat cook breakfast sausage, crumbling it as it cooks. Remove sausage from skillet and set aside on paper towels to drain.

3. Season eggs with salt and pepper to taste and cook scrambling until middle is set. Remove eggs from heat.

4. Divide English Muffins in two and place on a cookie sheet or sheet pan lined with foil or parchment paper.

5. Melt butter then combine with garlic powder. Brush butter mixture over the bread.

6. Sprinkle cheese on the muffin half then stack on eggs and sausage. Repeat for each English Muffin. Add more cheese on top.

7. If freezing stop here and wrap tightly in plastic wrap then store in a freezer safe bog for up to three months. When ready to enjoy follow instructions below.

8. Bake at 350 degrees Fahrenheit for 10-15 minutes or until muffins are toasted and cheese is melted.

9. Serve immediately or keep fresh in the refrigerator in an air tight container for up to seven days.

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