We didn’t have English muffins, so used rosemary-olive oil bread that we bought from Costco instead, and it worked perfectly.
YIELD
4 servingsPREP
8 minCOOK
5 minREADY
18 minIngredients
Directions
Split English muffins in half. Brush with 3 teaspoon (15 mL) olive oil.
Place inside-up on baking sheet and toast in 450°F (230°C) oven until lightly browned.
Remove from oven.
Spread each with pizza sauce; keep warm.
Heat remaining oil in non-stick skillet over medium heat.
Cook mushrooms and sweet pepper until soft, about 2 minutes.
Whisk together eggs and milk in medium bowl; season with salt and pepper.
Pour into skillet with mushrooms and peppers, stirring to form soft curds.
Spoon eggs onto English muffins.
Top with pepperoni and cheese.
Return to oven; heat through until cheese melts and bubbles, about 2 minutes.
Comments
