Steps to Prepare Sourdough Discard English Muffins Serious Eats

English Muffin Breakfast Pizzas

Fortunately, model published a cookbook back in 2013, and the muffin recipe was one that was promoted on several blogs, including serious eats.

Recipe Summary English Muffin Breakfast Pizzas

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

Ingredients | Sourdough Discard English Muffins Serious Eats

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

Directions

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.

Make Ahead: Freeze pizzas on parchment lined baking sheet. Once pizzas are frozen, individually wrap and store in freezer for up to 3 months. To reheat, unwrap pizza and place on microwave-safe plate. Microwave on HIGH 2 minutes or until cheese melts. Let stand 1 minute before eating.

Brought To You By ConAgra Foods(R)

Info | Sourdough Discard English Muffins Serious Eats

prep: 30 mins total: 30 mins Servings: 12 Yield: 12 muffin pizzas

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