English Muffin Breakfast Pizzas
Yield: 4 servings
4 Whole-wheat English muffins
2 tbsp olive oil, divided
4 slices (3 oz) Canadian Bacon, thinly sliced into strips
3 cups lightly packed fresh baby spinach leaves, coarsely chopped
1/2 cup Marinara sauce
1 cup (4 oz) shredded part-skim mozzarella
- Split the English muffin and brush the cut side of each with oil, using a total of 1 tablespoon of the oil.
- Heat the remaining 1 tablespoon of oil in medium skillet over medium-high heat. Add the Canadian bacon and cook, stirring once or twice, until browned, 2 minutes. Add the spinach and cook, stirring, until wilted, 1 minute. If planning to freeze the pizzas, allow the spinach mixture to cool completely.
- Place a baking sheet in the oven and preheat it along with the oven to 450°F. Place the pizza on the baking sheet and bake for 8-10 minutes until English muffin is toasted and the cheese is melted and beginning to brown. Allow to cool slightly before eating.
Source (recipe & picture): Ellie Krieger, RD
Serving: 1 serving (2 rounds)