October 30th, 2010

If you haven’t taken your midterms already, they’re probably just around the corner (I know I’m already stressing about my midterms this week!). It’s always important to have a healthy breakfast before taking a test, so I wanted to find a quick and nutritious meal to make before taking my midterms. What’s great about these English muffin pizzas is that you can easily store them in the freezer and quickly microwave in the morning (see my note in the recipe below).

Whole wheat English muffins provide whole grains, fiber, and protein, which are perfect for keeping you full for long periods of time (like during a test). A good rule of thumb to remember is that eating an entire English muffin provides you with the same amount of calories as half a bagel. The only difference is that you feel fuller after eating the English muffin!

Eggs, while high in protein, are more importantly a good source of choline, a nutrient that contributes to brain health. It’s no wonder they say breakfast is the most important meal of the day.

The toppings for your breakfast pizzas are all up to you. I decided to try Trader Joe’s black forest ham (which has less sodium than their regular ham), mushrooms, red bell peppers, and green onions. If you would like to add a Mexican twist to this recipe, you can add pico de gallo on top once the pizzas have been cooked. Make these pizzas the night before and wake up to a delicious breakfast ready to be eaten on your way to your big test!

English Muffin Breakfast Pizzas
Adapted from Our Best Bites
Makes 4 Breakfast Pizzas

For the base:
2 whole wheat English muffins at room temperature
1 egg at room temperature
1/2 tbsp milk
Salt to taste
3 dashes hot sauce

Toppings: (choose any you would like)
Slices of ham cut into thin strips
Cooked bacon, crumbled
Chopped green onion
Chopped tomatoes
Chopped bell pepper
Sliced olives
Sliced mushrooms
Shredded cheese

NOTE: You can easily double this recipe to have extra pizzas prepared for the rest of the week. Freeze the pizzas in a Ziploc freezer bag once they have cooled from the oven. Microwave for 1 1/2 minutes at a time until the pizza is heated through.

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray liberally with olive oil spray. Set aside.

In a shallow dish, whisk together egg, milk, salt, and hot sauce. Gently pull apart each English muffin and soak each side in the egg mixture (but don’t over soak it to a point where the English muffin falls apart). Place the English muffins, cut side up, on the baking sheet.

Sprinkle desired toppings on the English muffins with shredded cheese being the last ingredient to be sprinkled on top. Bake for 12-15 minutes and serve immediately.

WK Bonus: This week I responded to one of my classmates’ restaurant reviews of Sushilicious in Irvine. Check out my response below!

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4 Responses to “Putting the ‘Fast’ in Breakfast: English Muffin Breakfast Pizzas (& Sushilicious Restaurant Review)”

  1. Ima Dean says:

    These English Muffin Pizzas Look Delishhh…

  2. JustinBieberGirl101 says:

    Sushi FTW!

  3. Jennifer Moy says:

    Ahhh English muffins are like my on-the-go breakfast food! I usually just toast them and then put on some cream cheese or jam, but you have provided a much more interesting breakfast item!

  4. Johana says:

    You are right about the location of sushilicious, it is in a pretty terrible spot. There is another revolving sushi restaurant in Irvine at the Diamond Jamboree plaza that you should check out if you like sushi! 😀