English Muffin Breakfast Pizzas

Easy to make, easy to reheat, an easy breakfast on the go!

English Muffin Breakfast Pizzas
From Kate at Our Best Bites

6 whole wheat English muffins, at room temperature
4 eggs, at room temperature
2 Tbs. milk
1/3 tsp. kosher salt (regular works fine)
About 10 dashes Tabasco sauce (I used Tapatio)
12 thin slices of deli ham or 10-12 slices of bacon (I used bacon)
1 c. shredded cheese
Extras: chopped green or red peppers, diced green onions, diced tomatoes, sliced mushrooms, etc.

Preheat oven to 400 degrees. Line a cookie sheet with aluminum foil. Coat the foil with non-stick spray or brush with oil.

Gently separate or use a knife to cut apart the halves of the English muffins.

In a flat dish or pie plate, whisk together the eggs, milk, salt, and Tabasco/ Tapatio sauce until well blended. Dip both sides of the English muffins in the egg mixture (similar to french toast) and place on the prepared cookie sheet.


Top each muffin half with some cheese, meat, and veggies. Finish with another layer of cheese (the cheese helps it all stay together).


**These are in the process of being topped.**

Bake for 12-15 minutes. Immediately loosen from the cookie sheet and allow to cool. Once cooled, place the cookie sheet in the freezer. When frozen solid, place the pizzas in labeled ziptop bag.

To serve, heat in the microwave 1-2 minutes.