English Muffin Breakfast “Pizza” Recipe

Instructions

1. Preheat oven to 525°F (Broil on an electric oven)
2. Cook bacon in a large heavy bottomed skillet over medium-low heat, stirring occasionally, until all fat has rendered and bacon is crisp. (Approximately 15 minutes, all bacon fat should be completely clear, and the meaty parts a deep red in color.) Remove bacon from skillet and drain on paper towels. Pepper liberally if desired.
3. Split English muffins with a fork, place split side up on a baking sheet and place on center rack of preheated oven until toasted as you like them. Remove from oven and set aside.
4. Heat a small nonstick skillet and 2 tbsp of the rendered bacon drippings over low heat. Whip eggs, milk, 3/4 of the bacon, 3/4 of the chopped scallions, salt and pepper in a medium mixing bowl, pour into skillet. Stir constantly until eggs are just lightly set but not fully scrambled. Remove from heat.
5. Sprinkle muffins with cheese, spoon egg mixture equally over 4 muffin halves, top with remaining cheese. Return to oven until cheese is melted and bubbly, approximately 3 minutes.
6. Move muffins to plate and sprinkle remaining scallions and bacon pieces over the top. Serve immediately.