Traditional English Muffin Breakfast Bake
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Nutrition Facts Canadian
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1 Portion 0g Total Servings:0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol
0mg
0%
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Carbohydrate / Glucides
0g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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1 Portion 0g Total Servings: 0
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| Amount Per Serving |
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
30 mins
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Cook time
30 mins
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Total time
90 mins
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Ingredients
Breakfast Sandwiches
1 package Kinnikinnick Traditional English Muffins (354 g)
6 tbsp butter - melted (90 g)
6 slices back bacon - cooked (120 g)
6 slices havarti cheese (120 g)
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Vegetable Egg Mixture
2 large eggs (112 g)
¼ cup cream 10% (50 g)
½ tsp garlic powder (1 g)
½ tsp black pepper (1 g)
¼ tsp salt (1 g)
¼ yellow bell pepper - diced (45 g)
8 cherry tomatoes - sliced in half (114 g)
2 celery sticks - chopped (60 g)
2 green onions - diced (25 g)
2 tbsp fresh parsley - stems removed/chopped (7 g)
½ cup shredded mozzarella cheese (50 g)
Optional: garnish with fresh thyme
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Directions
Breakfast Sandwiches
- Preheat oven to broil.
- Split Kinnikinnick Traditional English Muffins in half. Place on a baking tray crumb side up.
- Brush crumb side with melted butter.
- Broil in preheated oven until crisp and crumb is golden brown (approx. 3 - 5 minutes). Watch carefully as Kinnikinnick Traditional English Muffins will brown quickly.
- Remove from oven and let cool slightly.
- Place a slice of cheese and a piece of back bacon on one half of each toasted Traditional English Muffin.
- Place tops of Traditional English Muffin on back bacon to form a sandwich.
- Return to oven and broil tops of Breakfast Sandwiches until crisp and golden brown (approx. 2 - 3 minutes).
- Remove from oven and carefully turn Breakfast Sandwiches (bottom side up).
- Return to oven and broil bottoms until crisp (approx. 2 - 3 minutes).
- Remove from oven and let cool slightly. Set aside.
Vegetable Egg Mixture
- Reduce oven temperature to 375°F (190°C).
- In a medium bowl, combine eggs, cream, garlic powder, salt and black pepper.
- Whisk vigorously until combined.
- Add vegetables and parsley. Mix until combined. Set aside.
Assembly
- Grease a small casserole dish.
- Pour a layer of Vegetable Egg Mixture in base of casserole dish (just enough to cover bottom).
- Nestle Breakfast Sandwiches on Vegetable Egg Mixture layer.
- Pour remaining Vegetable Egg Mixture over top of Breakfast Sandwiches.
- Top with shredded mozzarella.
- Bake in preheated oven for 30 -35 minutes (until eggs are cooked and cheese is golden brown).
- Remove from oven and let sit for 10 minutes prior to serving.
- Finish with optional fresh thyme.
Yields 6 servings
Tips & Variations
- It is important to toast Kinnikinnick Traditional English Muffins, all sides inside and out. This will help keep them crispier in the Vegetable Egg Mixture.
- Change up your vegetables, breakfast meat and cheeses for a completely different taste.
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