Ingredients
For the base:
- 4 English muffins, split in half
- 1 tablespoon butter, melted
For the toppings:
- 4 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup cooked turkey bacon, crumbled
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
- 1/4 teaspoon dried oregano (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Brush the split English muffins with melted butter and place them on the baking sheet.
In a bowl, whisk together eggs, milk, salt, and black pepper. Cook in a nonstick pan over medium heat, stirring occasionally, until scrambled and just set.
Spoon the scrambled eggs evenly over the English muffin halves.
Sprinkle shredded cheddar and mozzarella cheese over the eggs.
Top with crumbled turkey bacon, diced bell peppers, and diced onions. Sprinkle with oregano if desired.
Bake for 10-12 minutes, or until the cheese is melted and bubbly.
Serve warm and enjoy.
Notes
- To Make Ahead: Prepare the scrambled eggs and toppings the night before and store them in separate containers. Assemble and bake in the morning for a fresh, hot breakfast.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the toaster oven at 350°F (175°C) for 5-7 minutes for best results.
- Freezing Instructions: Assemble the pizzas but don’t bake them. Wrap each one in plastic wrap and freeze in a resealable bag. Bake from frozen at 375°F (190°C) for 15-18 minutes.
- Customization Ideas: Swap turkey bacon for sausage or ham, try different cheeses like feta or Pepper Jack, or add veggies like spinach and mushrooms for extra nutrition.
- Low-Carb Alternative: Use cauliflower thins or portobello mushroom caps instead of English muffins for a keto-friendly version.