It’s funny what memories stand out from childhood. I have one particular childhood friend and honestly I don’t have too many memories of our times running around the neighborhood together. However I very clearly remember her Mom’s English muffin pizzas. They were the absolute best around. Seriously just thinking about them has me ready to run to the kitchen and whip some up. (PS – Her secret ingredient was butter, lots and lots of butter.)
So today’s recipe came about after thinking back to those easy days and delicious English muffin pizzas. Since it was approximately 7 am when this memory struck, I went for a healthy breakfast version and sadly (for our taste buds not our waistlines) left out the heaps of butter. They are tasty and delicious and I highly recommend using the basil because it definitely wakes everything up.
Breakfast English Muffin Pizzas
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- 1 U light English muffin
- 1/4 cup tomato
- 1 tbsp. basil
- 2 U egg whites
- 1 U egg
- 1/8 tsp. oregano
- Salt and pepper
- 2 tbsp. reduced fat shredded mozzarella cheese
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Lightly toast the English muffin.
Meanwhile, scramble the eggs and season with salt, pepper, and oregano.
Assemble the pizzas by layering the tomatoes, basil, eggs, and cheese on the English muffin halves. Melt the cheese in a toaster oven (or oven) until bubbling.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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