Breakfast Pizzas
Category
Breakfast & Brunch
Servings
Prep Time
Cook Time
Ingredients
- 4 English muffins, halved
- 16 slices bacon, cooked until crisp
- 8 eggs
-
8 ounces Cabot Extra Sharp Cheddar, shredded (about 2 cups)
-
1 tablespoon olive oil or 2 tablespoons Cabot Salted Butter
Directions
- PREHEAT oven on broil.
- TOAST each English muffin lightly in the toaster, then lay out on a baking sheet.
TOP each English muffin half with shredded cheese, then broil on the middle shelf until cheese is melted, approximately 4 - 5 minutes. Remove and top each half with 1 - 2 slices of bacon.
- HEAT a large nonstick pan on your stove top to medium low. Add 1 tablespoon olive oil or melt 2 tablespoons of butter.
COOK the eggs 2 at a time. Crack an egg into a small ramekin and slowly add it to the pan; repeat with the other egg, adding it to the other side of the skillet. Cover with a tight lid and cook, uninterrupted, until the whites are completely set but the yolks are still runny, about 2 - 3 minutes. Remove from the pan and repeat with the remaining eggs.
- TOP each English muffin pizza with a sunny side up egg. Season with salt and pepper.
Nutrition
Nutrition
- Serving Size
- 1/4 recipe - 2 breakfast pizzas
- per serving
- Calories
- 700
- Fat
- 45 grams
- 69%
- Saturated Fat
- 18 grams
- 90%
- Cholesterol
- 470 milligrams
- 157%
- Sodium
- 1230 milligrams
- 51%
- Carbs
- 28 grams
- 9%
- Fiber
- 1 grams
- 4%
- Sugar
- 1 grams
- Protein
- 44 grams
- Calcium
- 465 milligrams
- 45%
Let’s get cooking
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