‼️ I’m back! ‼️
I took a long break from posting recipes, because quite frankly, life got really crazy. I found myself feeling pressure to post recipes, and paired with stress from life & work, that started to weigh on me. Recipe creation is my hobby, so I decided to take a break from posting until it felt like a hobby again! Thank you all for sticking with me while I took a much needed break
For my first post-break recipe, I chose these SUPER easy mini breakfast pizzas I’ve been making lately! I usually have time to make them as I’m running out the door in the morning, and they aren’t as boring to me as a typical egg and cheese muffin
Nutrition per serving: 319 cal, Protein 23g, Carbs 32g (12g fiber), Fat 17g
1 647 English muffin
2 tablespoon tomato sauce
1 scrambled egg
¼ cup part skim mozzarella
2 tablespoon bacon bits
Oregano for garnish
1. Cut English muffin in half and pre-toast until lightly toasted. Then spread tomato sauce on each half, top with scrambled egg, bacon bits, then add cheese. Return to toaster oven until cheese is melted (or microwave if you don’t have a toaster oven) and enjoy!
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