English Muffin Breakfast Pizza

Toasted English muffins create the perfect crust for these mini breakfast pizzas topped with sausage, veggies, scrambled eggs, and cheese.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yield: 12 servings

Ingredients

6 English muffins, split in half Pam Original No-Stick Cooking Spray 8 ounces 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 large eggs, beaten ½ teaspoon salt ¼ teaspoon ground black pepper 1 ½ cups shredded part-skim mozzarella cheese

Instructions

1. Set oven rack 6 inches from heat and preheat broiler. Place English muffin halves on a baking sheet. 2. Coat skillet with cooking spray over medium-high heat. Cook sausage, onion, bell pepper, and mushrooms until sausage crumbles and veggies are tender, about 5 minutes. Drain and set aside. 3. Reduce heat to medium. Pour in eggs, season with salt and pepper. Scramble gently until set. Set aside. 4. Broil muffins until toasted, about 2 minutes. Top with sausage mix, eggs, cheese. Broil until cheese melts, about 3 minutes. Serve hot.

Notes

To make ahead: Freeze pizzas individually and store for up to 3 months. Reheat in microwave for about 2 minutes until cheese melts.

Nutrition

Calories: 220
Fat: 12g
Saturated fat: 5g
Sugar: 2g
Sodium: 501mg
Protein: 13g
Carbohydrates: 14g
Fiber: 1g