English Muffin Breakfast Pizza (Printer-Friendly Version)
Toasted English muffins topped with scrambled eggs, bacon, and cheddar cheese for a satisfying morning meal.
# What You'll Need:
→ Base
01 -
4 English muffins, split and toasted
→ Toppings
02 -
6 large eggs
03 -
2 tablespoons whole milk
04 -
1 tablespoon unsalted butter
05 -
½ teaspoon salt
06 -
¼ teaspoon ground black pepper
07 -
4 slices bacon, cooked and crumbled
08 -
120 grams shredded cheddar cheese
09 -
Optional: diced tomatoes, sliced green onions, or hot sauce for topping
# Steps to Follow:
01 -
Split the English muffins and toast them until golden and crisp.
02 -
Cook the bacon in a skillet over medium heat until crispy; drain excess fat and crumble.
03 -
Whisk eggs and milk together in a bowl. Melt butter in a pan over medium heat, pour in the egg mixture, and stir continuously until eggs are just set. Season with salt and black pepper.
04 -
Preheat the oven to 190°C (375°F). Arrange toasted muffin halves on a baking sheet. Top each half with scrambled eggs, bacon crumbles, and shredded cheddar cheese.
05 -
Bake for 5 to 7 minutes or until the cheese is melted and bubbly. Finish with optional toppings if desired.
# Additional Tips:
01 -
Scrambled eggs and bacon can be prepared up to two days in advance and refrigerated. Assemble and bake fresh when ready.
02 -
For a vegetarian alternative, omit bacon or substitute with sautéed mushrooms and spinach.
03 -
Leftover pizzas keep up to two days refrigerated and reheat well in a toaster oven.