Breakfast Pizzas

Breakfast Pizzas

David Venable

These mouthwatering breakfast pizzas are a snap to make, thanks to store-bought English muffins and instant grits.

Prep Time: 5–10 Minutes

Serves: 2 Servings

Ingredients

  • 2 sandwich-size English muffins, unsliced
  • 1 (2-oz) package instant grits
  • 1/2 cup boiling water
  • 1/4 tsp black pepper
  • 3 Tbsp small-diced deli ham
  • 1 Tbsp butter
  • 2 eggs
  • Salt, to taste
  • 1/2 cup shredded smoked Gouda cheese
  • Chives, for garnish (optional)

Preparation

Preheat oven to 350°F.

Using a 2" ring mold, cut the centers out of both English muffins. Set all of the English muffin pieces aside.

In a small bowl, mix together the grits, boiling water, and black pepper until well combined. Next, fold in the diced ham. Set aside.

Melt the butter in a large, nonstick skillet over medium to medium-high heat. Add all four English muffin pieces to the pan, top sides down. Carefully crack an egg into each of the muffin holes (two total) and cook for about 2 minutes, until the eggs start to set. Working carefully, flip all of the English muffin pieces, then remove the pan from the stove.

Sprinkle salt to taste over the English muffin pieces with the eggs. Using these same pieces as your base, divide the grits mixture in half, spreading it over each one. Next, divide the smoked Gouda in half and layer it over the grits mixture on each one. (The cut-out centers don't get toppings; they'll be served on the side.)

Place the pan in the oven for about 4–6 minutes, until the cheese has melted. If you like your eggs well done, cook for an additional 3–5 minutes. Garnish with the chives, if using, and serve.

Use the centers you cut out from the English muffins to dip in the egg, or serve them with butter & jelly.

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