Breakfast On An English Muffin Recipes

Steps:

• Preheat grill (broiler).
• Lightly toast muffins or crumpets.
• Spread peanut butter evenly over muffins or crumpets.
• Spread honey evenly over muffins or crumpets.
• Top with bananas.
• Place on oven tray under grill (broiler) until honey starts to sizzle.
• Sprinkle with cinnamon.

Steps:

• Preheat the oven to 450 degrees. Line a small baking sheet with foil.
• Place the English muffin halves cut-side up on the baking sheet. Top each with tomato and drizzle with the olive oil. Sprinkle the Canadian bacon over the tomatoes, then top with the mozzarella. Bake for 10 to 12 minutes, or until the cheese is melted and beginning to brown. Sprinkle with basil.

Steps:

• 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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Generously butter a 12-cup muffin pan.
• In a large bowl, whisk to combine the flour, baking powder, salt and onion powder.
• In a pitcher or large measuring cup, combine the milk, raw egg, sour cream and melted butter; whisk until evenly incorporated. Pour into the bowl with the dry ingredients and stir with a rubber spatula until a thick batter forms. Fold in the bacon, scallions and Cheddar.
• Using 2 spoons, drop heaped tablespoons of the batter into each cup of the prepared muffin pan. Add 1 hard-boiled egg to the center of each and press down so the egg meets the batter on the bottom of the pan.
• Using the same two spoons, drop heaped tablespoons of batter over each egg, using the spoons to push the batter down to fully encase the egg.
• Bake until the muffins are firm and golden brown on top, about 25 minutes. Remove from the oven and let cool slightly before unmolding the muffins from the pan. Enjoy immediately or refrigerate in an airtight container for up to 3 days.
• Cook's Note: The all-purpose flour can be replaced with a gluten-free all-purpose flour.
• The sour cream can be replaced with yogurt or buttermilk.
• The cheese can be replaced with any shredded cheese of your choice -- or omit the cheese, if desired.
• You can replace the raw egg in this recipe with flax or chia egg. You can also omit the hard- boiled eggs.
• To hard-boil eggs: I like to boil 12 eggs then set them aside while I make the muffin batter. The method I use to hard-boil eggs is fool-proof and it goes like this: Start with a large pot full of cold water. Place your eggs in the water, making sure they are fully submerged. Bring the water to a boil, uncovered, over medium-high heat. This will take 10 to 15 minutes.
• Once the water comes to a rolling boil, remove from the heat and cover the pot. Set your timer for 10 to 12 minutes (longer if you're boiling a bigger batch of eggs). When the time is up, drain the eggs and run them under tepid water to stop the cooking.
• When the eggs are cool enough to handle, crack them all over and peel while still warm. I promise you, this works like a charm every time.

Steps:

• In a 2 cup glass measuring cup, add buttermilk, and butter.
• Heat buttermilk mixture in microwave for 55 seconds or until butter is melted and mixture is approximately 100-110*F.
• If the mixture is too hot, mix and let cool until the correct temperature. Otherwise you'll kill your yeast.
• Once the mixture is at the correct temperature, add sugar and yeast. Mix well.
• Cover with a kitchen towel such as a tea towel and let rest for 5 minutes.
• In a stand mixer add flour and salt with a dough hook. Mix.
• Once the yeast mixture has sat for 5 minutes (it should be bubbly and poofy on top. That's how you know it's ready), Pour yeast mixture into flour and mix well.
• Once dough comes together, mix for an additional 5 minutes.
• Transfer kneaded dough into a bowl sprayed with cooking spray.
• Cover dough with plastic wrap.
• Place dough in a cold oven and turn the oven on to proof. If your oven doesn't have a proof button, then turn oven to 200*F. Once it reaches temperature, turn it off. Don't open the door.
• Let dough rise in the warm oven for 1 hour. Dough should be doubled in size.
• While dough is rising, prepare a baking sheet. Sprinkle ¼ cup of cornmeal over baking sheet, getting a nice but thin layer. Set aside.
• Once dough rises, remove from the oven.
• Flour a clean flat surface that you can use to roll out your dough.
• Gently tip the bowl over the floured surface and let it slide out.
• Sprinkle a little flour on top (dough will be sticky) and flour your rolling pin.
• Then gently roll out dough to ½ inch thick. If the dough is still sticky, use a little more flour.
• Once dough is rolled to ½ inch thick, using a cup, dip the cup in flour then use it to cut the dough out like you would with biscuits.
• Gently transfer each English muffin to the cornmeal baking sheet.
• Repeat with remaining dough, kneading leftover dough.
• Sprinkle a light layer of cornmeal on top of each English muffin.
• Cover with a tea towel and let rise for an additional hour. Muffins will almost double in height. This is the air pockets being formed.
• After 1 hour, Grab a clean skillet and put it on the stove.
• Heat DRY skillet over medium heat until nice and toasty.
• GENTLY transfer english muffins into the skillet. Do not let them touch. This will take several batches and will depend on the size of your skillet. You'll want to test one before doing them all as the timing is tricky.
• Cook each English muffin for 5-6 minutes then flip and cook the other side for 5-6 minutes. The dough in the middle will cook through.
• Remove from the skillet and place on a cooling rack to cool.
• Once FULLY cool, it's time to open!
• With English Muffins you NEVER USE A KNIFE.
• Take a fork and prick the outside edges around the muffin.On your last prick (after you've gone all the way around, gently lift up on your fork and separate the muffin into two pieces.

Steps:

• Arrange English muffin halves in the bottom of a greased 9- x 13-inch baking dish, cutting them to fit, if necessary; set aside.
• Heat oil in a large skillet over medium heat. Add tomatoes, mushrooms, salt and pepper and cook, stirring occasionally, until tender and liquid is thickened, 8 to 10 minutes. Spoon tomato mixture over the top of the English muffins, distributing it evenly; set aside to let cool.
• In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt and pepper. Pour evenly over tomato mixture, then sprinkle with basil. Cover and chill overnight.
• Set dish aside at room temperature for 1 hour and preheat oven to 350°F Sprinkle casserole with cheese and bake, uncovered, until puffed, cooked through and cheese is golden brown, 45 to 50 minutes. Serve immediately.