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English Muffin Breakfast Pizza Recipe

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This recipe for English Muffin Breakfast Pizza, by , is from For the Love of Food, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nikki Pearce


6 English muffins, split in half

PAMŽ Original No-Stick Cooking Spray

1/2 pound Odom's Tennessee PrideŽ Mild Country Sausage, thawed if frozen

1/2 cup chopped yellow onion

1/2 cup chopped green bell pepper

1/2 cup chopped fresh button mushrooms

8 eggs, beaten

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1-1/2 cups shredded part-skim mozzarella cheese

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.




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