May 30, 2011

English Muffin Breakfast Pizzas

English Muffin Breakfast Pizzas

Recipe adapted from Our Best Bites

6 whole wheat English muffins at room temperature

4 eggs, at room temperature

3 eggs for topping. ( I just scrambled the eggs and placed them on top)
2 tablespoons milk ( I used heavy cream)
1/4 tsp. kosher salt
12 thin deli slices of ham or 10-12 slices of cooked bacon, crumbled ( I used already cooked Jimmy Dean sausage crumbles) 

3/4-1 c. shredded cheddar or pepper jack cheese

Optional: Chopped vegetables like green onions, tomatoes, sliced olives, mushrooms, green peppers, etc. You can honestly just use what ever toppings you like. 

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray liberally with non-stick cooking spray or brush with oil or melted butter. Set aside.
In a pie plate, whisk together the eggs, milk, salt, and . Gently pull apart each English muffin and soak each side (like you would for French toast) in the egg mixture–you want the egg mixture to soak into the bread, but you don’t want the English muffin to be completely falling apart. Place the muffin, cut side up, on the baking sheet.

If using ham, slice the ham into thin strips and then place on top of the English muffins. If using bacon, just sprinkle the crumbled bacon on top. Add any additional desired toppings and then sprinkle with shredded cheese. Bake for 15 minutes and serve immediately.
FREEZER INSTRUCTIONS: After baking, loosen them from the baking sheet with a spatula and then allow them to cool completely. Transfer the baking sheet to the freezer. When the pizzas are solid, transfer them to a large Ziploc freezer bag. To reheat, place on a plate and microwave for 1 1/2 minutes at a time until the pizza is heated through (actual time will depend on how powerful your microwave is).


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