Best English Muffin Breakfast Pizzas Recipes

ENGLISH MUFFIN BREAKFAST PIZZAS

English Muffin Breakfast Pizzas image

Toasted English muffins make a perfect crust for mini breakfast pizzas.

Provided by Pam Cooking Spray

Categories Trusted Brands: Recipes and Tips

Time 30m

Yield 12

Number Of Ingredients 10

Ingredients

6 English muffins, split in half
PAM® Original No-Stick Cooking Spray
½ pound Odom's Tennessee Pride® Mild Country Sausage, thawed if frozen
½ cup chopped yellow onion
½ cup chopped green bell pepper
½ cup chopped fresh button mushrooms
8 eggs, beaten
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ cups shredded part-skim mozzarella cheese

Steps:

Preheat broiler. Place English muffin halves on baking sheet; set aside. Spray large skillet with cooking spray. Heat over medium-high heat. Add sausage, onion, bell pepper and mushrooms; cook 5 minutes or until sausage is crumbled and vegetables are tender, stirring occasionally. Drain. Remove from skillet and keep warm.
Reduce heat to medium. Add eggs to same skillet; sprinkle with salt and black pepper. Cook without stirring until edges and bottom begin to set. Gently turn to scramble; continue cooking until set.
Broil English muffin halves 2 minutes or until toasted. Top halves evenly with sausage mixture, scrambled eggs and cheese. Broil 3 minutes more or until cheese melts. Serve immediately.

Nutrition Facts : Calories 220.4 calories, Carbohydrate 14.3 g, Cholesterol 149.9 mg, Fat 11.8 g, Fiber 1.3 g, Protein 13.4 g, SaturatedFat 4.7 g, Sodium 501.2 mg, Sugar 1.9 g

ENGLISH MUFFIN BREAKFAST PIZZAS

English Muffin Breakfast Pizzas image

Looking for a hearty breakfast idea? Then check out this muffin base pizza with a cheesy egg topping - ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup fat-free egg product or 4 eggs
1/4 cup fat-free (skim) milk
Dash of salt
Dash of pepper
2 teaspoons canola or soybean oil
2 tablespoons chopped onion
2 tablespoons chopped red bell pepper
2 tablespoons chopped cooked ham
1/2 cup shredded reduced-fat Cheddar cheese (2 oz)
2 whole wheat English muffins, split, toasted

Steps:

In small bowl, beat egg product, milk, salt and pepper with wire whisk or fork until well blended.
In 10-inch nonstick skillet, heat oil over medium heat. Cook onion, bell pepper and ham in oil 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Pour egg mixture into skillet. As eggs begin to set at bottom and side, gently lift cooked portions with spatula so that uncooked egg can flow to bottom. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist; stir cheese into eggs.
Spoon egg mixture evenly over muffin halves.

Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 5 mg, Fat 1/2, Fiber 3 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 4 g, TransFat 0 g