English Muffin Breakfast Pizza (Print Version)
# Ingredients:
→ Base
01 -
4 English muffins, split
→ Egg Mixture
02 -
4 large eggs
03 -
60 ml whole milk or cream
04 -
Salt, to taste
05 -
Freshly ground black pepper, to taste
→ Toppings
06 -
80 g cheddar cheese or mozzarella cheese, shredded
07 -
80 g cooked bacon or sausage, crumbled
08 -
6 cherry tomatoes, halved (optional)
09 -
30 g fresh spinach or arugula (optional)
→ For Cooking
10 -
10 ml olive oil or unsalted butter
# Instructions:
01 -
Preheat oven to 200°C.
02 -
Toast the split English muffins under a grill or in a toaster until lightly golden.
03 -
In a bowl, whisk eggs with milk or cream, season with salt and pepper, then cook in a nonstick pan with olive oil or butter over medium heat, stirring constantly, until just set.
04 -
Place the toasted English muffin halves, cut side up, on a lined baking sheet.
05 -
Top each muffin half with scrambled eggs, sprinkle evenly with shredded cheese, and add cooked bacon or sausage. Add cherry tomatoes and spinach or arugula if using.
06 -
Bake in the centre of the oven for 5–7 minutes, until the cheese is melted and bubbling.
07 -
Remove from the oven and serve warm.
# Notes:
01 -
Use whole wheat English muffins for added fibre, and customise toppings with vegetables such as bell peppers or mushrooms for extra nutrients.