English Muffin Breakfast Pizza (Printer-Friendly)
Toasted English muffins with scrambled eggs, cheddar cheese, and crispy bacon for a flavorful start to your day.
# List of Ingredients:
→ Base
01 -
4 English muffins, split and toasted
→ Toppings
02 -
6 large eggs
03 -
2 tablespoons milk
04 -
1 tablespoon butter
05 -
½ teaspoon salt
06 -
¼ teaspoon black pepper
07 -
4 slices bacon, cooked and crumbled
08 -
1 cup shredded cheddar cheese
09 -
Optional: diced tomatoes, sliced green onions, or hot sauce for topping
# Preparation Steps:
01 -
Split the English muffins and toast them until golden and crispy.
02 -
In a skillet over medium heat, cook the bacon until crispy. Drain and crumble into pieces.
03 -
In a bowl, whisk together eggs and milk. Heat butter in a pan over medium heat, pour in the egg mixture, and cook while stirring until just set. Season with salt and pepper.
04 -
Preheat oven to 375°F. Place toasted muffin halves on a baking sheet. Top each with scrambled eggs, bacon crumbles, and shredded cheddar cheese.
05 -
Bake for 5 to 7 minutes or until the cheese is melted and bubbly. Add optional toppings if desired.
# Additional Suggestions:
01 -
Scrambled eggs and bacon can be prepared up to 2 days in advance and refrigerated. Assemble and bake fresh when ready.
02 -
For a vegetarian option, omit bacon or substitute with sautéed mushrooms and spinach.
03 -
Store leftovers in the refrigerator for up to 2 days and reheat in a toaster oven.