English Muffin Breakfast Pizza (Ready-to-Print Version)
Toasted English muffins with scrambled eggs, cheddar cheese, and crispy bacon make a quick, hearty start to your day.
# 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 -
1 cup shredded cheddar cheese
09 -
Optional: diced tomatoes, sliced green onions, or hot sauce for garnish
# Step-by-Step Guide:
01 -
Split the English muffins and toast them until golden brown and crispy.
02 -
Place bacon slices in a skillet over medium heat and cook until crispy. Drain excess fat and crumble into pieces.
03 -
In a bowl, whisk together eggs and milk. Melt butter in a pan over medium heat, pour in the egg mixture, and cook while stirring gently until eggs are just set. Season with salt and pepper.
04 -
Preheat oven to 375°F. Arrange toasted muffin halves on a baking sheet. Top each half with scrambled eggs, crumbled bacon, and shredded cheddar cheese. Bake for 5 to 7 minutes until cheese melts and bubbles.
05 -
Remove from oven and garnish with optional diced tomatoes, green onions, or hot sauce as desired before serving.
# Handy Tips:
01 -
Scrambled eggs and bacon can be prepared up to 2 days in advance and refrigerated. Assemble and bake fresh to maintain texture.
02 -
For a vegetarian variation, 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 for best results.