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.

Mini Pizza Muffins

These had mixed reviews. They smell yummy, but were a little bland. I'm willing to give them another try, though--maybe adding more cheese or a tablespoon of Italian seasoning to the batter.

Mini Pizza Muffins
Adapted from Mommy Makes at food.com


1 1/2 c. flour
1/2 c. fine cornmeal
1 Tbs. sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg, lightly beaten
1 1/4 c. milk
1/4 c. oil
1/2 pizza or marinara sauce (I used spaghetti sauce)
1/3 c. Parmesan cheese, grated
1/3 c. pepperoni, finely chopped (or 1/3 c. cooked sausage or 1/3 c. veggies)

Heat the oven to 400 degrees. Grease 36 mini muffins tins.

In a large bowl stir the flour, cornmeal, sugar, baking powder, and salt together. In a separate smaller bowl, blend the egg, milk, and oil together. Make a well in the center and add the liquid mixture, stirring until combined.

In another small bowl, combine the pizza sauce and cheese.

Fill the muffin tins halfway. Evenly divide the sauce mixture among the muffins. Top with the pepperoni/sausage/veggies. Cover the toppings with the remaining batter.


Bake for 15 minutes or until golden brown. Remove to a wire rack to cool. When cooled, place on a cookie sheet in the freezer. When frozen solid, place in a labeled ziptop bag.

To serve, place the desired number of muffins in a container in a lunch box (they will defrost by lunchtime). Or, heat in the microwave for 30 seconds.

Chicken Empanadas

These delicious little morsels may be headed for my lunches instead of my kids'!

Chicken Empanadas
Adapted from Miss Annie at food.com

1 c. cooked chicken
1/2 c. monterey jack cheese (mozzarella works, too), shredded
1/2 c. cheddar cheese, shredded
4 oz green chilies
1 tsp. minced garlic
1/2 tsp. ground cumin
1 tsp. salt (or less)
2 pie crusts, frozen (I used homemade)
3 egg yolks (I used about 1 1/2), beaten
2 Tbs. kosher salt
1 Tbs. chili powder

Mix the first 8 ingredients together in a large bowl. On a floured surface, roll out the pie crust and cut out 4 inch circles until the pie crust is used up.

Place approximately 2 Tbs. of filling in the center of a circle. Fold the circles over and crimp the edges closed with a fork.

Place on a baking sheet. Brush with the egg yolk. Sprinkle on the salt (I forgot) and the chili powder.

Bake at 400 degrees for 12-13 minutes or until golden brown. Cool on a wire rack. When cool, place on a cookie sheet in the freezer. When frozen solid, place the empanadas in a labeled ziptop gallon bag.

To serve, place desired number of empanadas in a container in the lunchbox (it will defrost by lunchtime). Or heat in microwave for 30-45 seconds.

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.

Taco Roll-Ups

I made these as a lunch entree for my kiddos. They received rave reviews!

Taco Roll-Ups
From JillAZ at food.com

1 lb. ground beef
1 pkt. (1.5 oz) taco seasoning
2/3 c. water
1 lb. bread dough--defrosted, if frozen or purchased fresh (Winco has it $1.48)
2 c. shredded Cheddar cheese or taco blend

Brown ground beef. Drain fat. Add taco seasoning and water, cooking for 5-10 minutes or until water is absorbed.

Place dough on lightly floured surface. Roll into a 8x20 inch rectangle. Spread beef mixture on the dough, leaving a 1 inch border. Sprinkle with the cheddar cheese.

Roll up the dough, beginning on the long side. Pinch the seams to seal. Use a serrated knife to cut the roll into 1 slices. Place the slices approximately 2 inches aprt on a greased cookie sheet. Bake at 350 degrees for 25 minutes or until golden brown.

Place on a wire rack to cool. When completely cooled, place on a cookie sheet in the freezer. When completely frozen, place in a labeled ziptop bag.

To serve, place the desired number of rolls in a container in the lunch bag. Or, heat in the microwave for 45 seconds.

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.

Peanut Butter and Jelly Pockets

These are so tasty! My kids love these in their lunches! They make a great dessert if you use only jelly filling.

Peanut Butter & Jelly Pockets
From flower7 on food.com

1 batch biscuit dough cut into 2-3" circles or one pkg refrigerator biscuits (I'm a homemade kinda girl, but convenience comes first sometimes!)
1/2 c. peanut butter
1 tsp. jelly (your favorite kind--I used a three berry blend)

Preheat the oven to 350 degrees. Lightly grease a cookie sheet or use stoneware.

On a lightly floured surface, roll each biscuit into a flat round, approximately 5-6" across. Place a dollop of peanut butter and a dollop of jelly in the center of each round.

Fold each circle in half over the filling and crimp the edges shut with the tines of a fork.

Place on prepared cookie sheets and bake for 15 minutes or until golden brown. Cool slightly before moving to a wire rack to cool completely.
**The filling wil be VERY hot!**

Place on a cookie sheet in the freezer. When frozen solid, place the pockets into a labeled ziptop bag.

On serving day, place desired number of pockets into a container for lunch. They will defrost in time for eating. Or, warm in the microwave for 1-2 minutes.