Muffin Breakfast Slice (Print-Friendly Version)
# What You'll Need:
→ Base
01 -
4 split English muffins
→ Egg Mixture
02 -
4 big eggs
03 -
60 ml cream or whole milk
04 -
Salt, just enough for your taste
05 -
Black pepper, fresh if possible, however much you like
→ Toppings
06 -
6 cherry tomatoes, cut in half (skip if you want)
07 -
30 g fresh arugula or spinach (only if you like)
08 -
80 g cooked sausage or crumbled bacon
09 -
80 g mozzarella or cheddar, grated
→ For Cooking
10 -
10 ml butter (unsalted) or olive oil
# Step-by-Step Directions:
01 -
Grab from the oven and enjoy while they're warm.
02 -
Put the tray in the middle of the oven. Bake for 5 to 7 minutes, so the cheese gets bubbly and gooey.
03 -
On every muffin, load up those scrambled eggs. Sprinkle on cheese. Then go for bacon or sausage. If you’re feeling it, toss on cherry tomatoes plus some spinach or arugula.
04 -
Arrange your toasted muffin halves, open face up, on a baking tray covered in parchment.
05 -
Break the eggs in a bowl, pour in the milk or cream, add your salt and pepper. Beat it all. Heat a little oil or butter in a nonstick pan over medium. Stir as it cooks and take it off heat when just set.
06 -
Toast your muffin halves in a toaster or under the broiler until they just start to get golden.
07 -
Set your oven to 200°C so it gets nice and hot.
# Helpful Notes:
01 -
Swap regular muffins for whole wheat if you want more fibre. Try tossing on mushrooms or bell pepper for some veggie goodness.