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.

Easy Granola

YUM, yum! This recipe is for me! It is easy to adapt this recipe to fit your personal tastes (I have--many times).

Easy Granola
Originally from Real Simple, April 2010 (modified by me)


4 c. old fashioned rolled oats (not quick cooking)
1 c. sliced almonds
1/2 c. shredded coconut
1/4 c. unsalted green pumpkin seeds (pepitas) and/or sunflower seeds
1/4 c. crushed pecans
2 Tbs. flax seeds
1/2 c. honey (or pure maple syrup)
2 Tbs. canola oil
1/2 tsp. kosher salt
1 c. dried fruit (cherries, cranberries, blueberries, raisins, golden raisins--I use a mix of 3-4 of these)

Heat oven to 350 degrees. On a rimmed baking sheet (I use the large stoneware bar pan), toss everything but the dried fruit until evenly coated.

Bake, tossing once, for 25-30 minutes or until golden and crisp.

Add the dried fruit and toss to combine. Allow to cool. Once cooled, place in an airtight container or ziptop bag. Keeps for about 3 weeks.

Sausage Cheese Muffins

I made these for quick on-the-run breakfasts on our busy school mornings. Paired with a piece of fruit or a smoothy or yogurt, these muffins will be quite filling!

Sausage Cheese Muffins
Adapted from ratherbeswimmin' at food.com


1/2 lb. bulk sausage
1/4 c. green onion, chopped
1/4 c. green pepper, chopped
3/4 c. flour
1/2 c. plain cornmeal
1 tsp. baking soda
1/2 tsp. salt
1/8 tsp. red pepper flakes (or a dash of cayenne)
1 egg
1 c. buttermilk (I substituted 1 c. sour cream)
1/2 c. shredded cheddar cheese

Cook sausage, onions, and green peppers in a skillet over medium heat until the meat is cooked through. Drain the grease.

In a large bowl, combine the flour, cornmeal, baking soda, salt, and red pepper. Stir in the egg, buttermilk/sour cream, sausage mixture, and cheese until just moistened.

Spoon into greased muffin tins until 2/3 filled. Bake at 400 degrees for 25-30 minutes or until golden brown and a toothpick comes out clean.

Cool on a wire rack before placing on a cookie sheet in the freezer. When frozen solid, place in a labeled ziptop bag.

To serve, heat in the microwave for 30 seconds or until heated through.

Day Three: 14 Meals

Today was a short day, since I had afternoon plans. I still managed to get quite a few meals into the freezer, but I am definitely tired of cooking all day long!

The recipe list:

Best Breakfast Cookies (2 bags)


Chicken Stew
Beef and Barley Stew
Supersimple Beef Stew
Chuckwagon Casserole
Quick Chicken Lasagna (2 pans)
White Chicken Chili
Italian Wedding Soup
Double-Coated Chicken (2 bags)
PB&J Pockets

Sadly, I have few pictures from today.

Day Two: 17 More Meals

Day Two went by fast! I accomplished a lot, though.

Here's the recipe list:

Easy Granola



Sausage Cheese Muffins


Taco Rollups
Simple Shredded Pork Tacos
Honey Mustard BBQ Pork Ribs
Pulled Pork Sandwiches
Honey BBQ Shredded Pork
Shredded Pork Sandwiches
Autumn Harvest Stew
Savory Beans and Rice
Cowboy Beef
BBQ Chicken
Caribbean Jerk Chicken
Fresh Fruit Cups


Breakfast Burritos (3 bags)



Here is a tip for working with large portions of meat:
I completed 5 different pork recipes today from one large pork shoulder (Costco has good prices on packages of pork shoulder roast in 11-14 pound increments). Before I opened the package of pork, I prepped the bags with all the other ingredients for the recipes. Then, all I had to do was slice the meat into the appropriate size for each recipe and drop it into the prepared bags. Once the meat was all cut up, I washed up, sealed the bags, and placed them in the freezer.

I thought this worked very well, since I didn't have to go back and forth from the raw meat to other ingredients for each individual recipe. I hope that helps!

Day One: 16+ Meals

Yesterday was a good start to my cooking marathon. My mom stopped by and helped me make:

Pizza Muffins (for the kids' lunches)


Rosemary Chicken --2
English Muffin Breakfast Pizzas--2 bags (these look super tasty when finished!)


Spicy Black Beans and Rice
Black Bean Soup
Taco Soup--2
Winter's Best Bean Soup--2
Weeknight Ravioli Bake--2
Sausage Cheese Balls--2 bags
Calzone Rollups


I'm off to start today's cooking! See you on the other side of the dishes!

Gingerbread Waffles

I ate these for breakfast this morning--yum! A perfect breakfast for this time of year. I popped two into the toaster and topped them with whipped cream. The kids saw my plate and begged for some, too!


Gingerbread Waffles
Adapted from an unremembered website...

3 c. flour
4 tsp. baking powder
2 tsp. cinnamon
2 tsp. ginger
½ tsp nutmeg
½ tsp. salt
4 large eggs
2/3 c. brown sugar
1 c. pumpkin puree
1 ¼ c. milk
½ c. molasses
¼ c. applesauce
¼ c. melted butter

Preheat a waffle iron. Combine the first six ingredients in a large bowl. In a separate bowl mix the eggs and brown sugar until blended. Stir in the remaining ingredients. Pour the wet mix into the dry mix and stir until moistened.

Cook the batter on the waffle iron. Place cooked waffles on a cookie sheet to cool. Freeze the waffles in a single layer on a cookie sheet. When frozen solid, place the waffles in a labeled gallon ziptop bag.

On cooking day, heat the waffles in the toaster until hot and crisp. Delicious served with whipped cream!

Apple Cinnamon Waffles

These are a homemade version of storebought frozen waffles--and they taste a whole lot better! Top them with apple cidar syrup or whipped cream--YUM!

Apple Cinnamon Waffles
Adapted from Betty Crocker Bisquick, October 2000

2 ¼ c. Original Bisquick (I use homemade Bisquick)
1 ¼ c. milk
2 Tbs. sugar
2 Tbs. vegetable oil
1 tsp. cinnamon
1 egg
½ c. finely chopped cooking apple

Heat the waffle iron. Stir ingredients, except apple, until blended. Stir in apple. Bake in the waffle iron.
Lay cooked waffles in a single layer on a cookie sheet. Freeze solid. Remove frozen waffles from the cookie sheet and place in a labeled ziptop bag. On cooking day, place the waffle(s) in the toaster and heat until crisp and hot.

Breakfast Burritos

With both kids and I in school this year, I tried some new breakfast recipes to make our busy mornings a little easier. This recipe was delicious!

Breakfast Burritos
Adapted from www.food.com, “Tish,” accessed on August 21, 2011

12 eggs beaten
1 lb. bulk sausage, cooked
½ c. salsa
2 c. cheddar cheese, shredded
24 flour tortillas

Optional (pick what you want)
1 green pepper, diced
6 oz. hash browns
jalapeno slices
1 (4 oz.) can diced green chilies
1-2 cloves garlic, minced (or smashed)
1 onion, finely diced
1 tomato, finely chopped
2 green onions, thinly sliced.

Scramble eggs in large skillet until done. Stir in sausage, salsa, and any desired optional ingredients.

Wrap tortillas in paper towels and heat in the microwave for 1 minute or until warm and flexible.

Place ½ c filling on a tortilla and roll burrito-style. Place on a cookie sheet, seam side down. Place filled cookie sheets in the freezer until burritos are frozen solid. Remove frozen burritos to a labeled gallon ziptop bag.

On cooking day, wrap a frozen burrito in a paper towel and heat in a microwave for about 2 minutes or until heated through.

Bacon and Cheddar Waffles

Waffles are great for a quick breakfast in the morning. I like that these have some protein in them, too.

Bacon and Cheddar Waffles
Adapted from Betty Crocker Bisquick, October 2000

2 cups Original or Reduced Fat Bisquick (I use homemade Bisquick)
1 ½ c. milk
2 eggs
1 c. shredded cheddar cheese (4 oz) (the original recipe called for Swiss cheese)
8 slices bacon, crisply cooked and crumbled (1/2 c.)

Heat the waffle iron. Stir the Bisquick, milk, and eggs in a large bowl. Stir in cheese and bacon. Bake the batter in the waffle iron.

Lay cooked waffles in a single layer on a cookie sheet. Freeze solid. Remove frozen waffles from the cookie sheet and place in a labeled ziptop bag.

On cooking day, place the waffle(s) in the toaster and heat until crisp and hot.