Simple Recipe for English Muffin with Scrambled Eggs

English muffins with scrambled eggs are a basic morning meal in many families. The muffins themselves are made with an easy yeast dough and baked in a stovetop pan, and the finished products are so fluffy and soft.

Combining them with scrambled eggs gives you a homemade and quick breakfast sandwich. Add some slices of red pepper, cherry tomatoes, and greens, and you already have a nutritious meal to start your day.

Here is an easy-to-follow guide for making homemade, cute muffins paired with scrambled eggs.

English Muffins And Scrambled Eggs – A Wonderful Breakfast Idea

English muffins have always been everyone’s favorite morning food. It typically goes with sweet or savory compliments like jam, cheese, eggs, bacon, and more. Today, you will make a savory meal with scrambled eggs – one of the uncomplicated ideas to cook eggs.

If you wonder about the difference between English and American muffins, please remember that the English version is yeast-leavened, while the American ones use baking powder or baking soda. Therefore, the textures of these two are distinctly different.

Tools

Here are what you should prepare to make these fluffy English muffins and soft scrambled eggs.

• Large stovetop pan: for baking the muffins
• Small stovetop pan: for preparing scrambled eggs
• Kitchen turner/spatula: you will need one to flatten the muffins when baking them on a pan. Use this tool for cooking scrambled eggs too!
• Large bowl: this tool is important for mixing the dough’s ingredients. Choose those that are as large as possible because, after preparation, the dough expands twice compared to its original size.
• Small bowl: for preparing the scrambled eggs.
• And a whisk: to mix ingredients.

Ingredients

You do not have to buy or prepare a lot of components to make this breakfast. Some of them might be already in your cabinet.

For English Muffin Dough (16 pieces):

• Warm milk: You can use skim, lactose-free, or plant-based milk.
• Honey: Honey is ideal, but you can use maple syrup or granulated sugar if desired
• Instant dry yeast: This leavening agent works more quickly in the process of fermentation.
• Egg: It should be at room temperature because it can blend better in the batter. Plus, it can help the dough rise easier.
• Butter: Use melted and unsalted butter.
• Bread flour: It offers a chewier crust and soft crumb.
• And a bit of salt.

To Cook The Dough:

• Butter: Use melted, unsalted butter, and brush it on the top of the dough before cooking it.
• Cornmeal: for dusting

For Scrambled Eggs:

• Olive oil: To prevent sticking and add flavor to your scrambled eggs.
• Eggs: This is the key component for making this egg-based dish.

For Garnish:

Ham or prosciutto, red peppers, cherry tomatoes, olives, mozzarella, greens, etc., according to your preference.

Instructions

Step 1: Mixing Ingredients To Create A Smooth Dough

Warm the milk no more than 40º/110F degrees, then add the honey, yeast, and salt to the warm milk. Give the mixture a good stir. Set aside for up to 10 minutes.

Add the egg and butter to the milk mixture and mix.

Аfter that, add the flour and mix from the center using a whisk or a turner, and use your hands to finish it until you create a smooth but very sticky dough.

Alternatively, you can use a stand mixer with the hook attachment, or if you have a bread machine, you can set it to the “dough” cycle.

Step 2: Let The Dough Rise

Put the dough in the bowl, sprinkle with a little flour and cover the bowl with a clean towel, then keep it in a warm place in your kitchen. The dough will rise to get a double size compared to the initial size in about 1 hour.

Step 3: Cut The Dough Into Smaller Pieces

Please turn the dough out onto a floured surface. Use a knife to cut it in half, then in half again, then repeat until you have 16 equal-sized pieces of dough. After that, shape each piece into a ball.

Step 4: Grease and Cornmeal-Dust Each Pieces

To form a nice flat round shape to make this traditional English muffin shape, place each ball in a greased and cornmeal-dusted small ceramic mold.

Then press the dough with your fingers, brush the top with butter, sprinkle it with cornmeal again, and turn the dough out onto the floured surface. Repeat this for each ball.

Or you can roll out the dough to reach around ⅔-inch thick and cut it into smaller buns with a cutter, if possible.

Step 5: Cook Muffins

Preheat the large stovetop pan over low heat and place the English muffins on top, allowing enough space between muffins.

Use a spatula to flatten them gently. Cook on low heat on the first side until the muffins are puffed up, golden, and toasted.  Flip and cook until another side is also golden and toasted.

Transfer cooked muffins to a cooling rack. Continue working in batches until all the English muffins have been cooked.

Step 6: Prepare and Cook Scrambled Eggs

In a small stovetop pan, prepare the scrambled eggs:

Use a small bowl and crack the eggs into it. Whisk the eggs vigorously for 1 minute.

Heat the small stovetop pan over medium heat, add the olive oil, wait for a second or two, remove the pan from the heat and add the eggs. After that, return the pan to the heat.

Stir the eggs in the pan with a spatula while they cook. After about 30 seconds, the eggs will be almost done.

Season with salt or pepper and transfer your egg-based dish to a plate or bowl.

Step 7: Garnish The Muffins And Serve

Garnish the English muffin with scrambled eggs along with ham or prosciutto, olives, mozzarella, etc., according to your choice and taste and for some color, flavor, and nutrition, add a slice of red pepper, cherry tomatoes, and greens.

Tips And Storing Suggestions

Below are a few tips to ensure you can create a big batch of made-from-scratch English muffins easier. Perfect ones should be chewy and soft.

• You can use a large cookie cutter to divide the dough mixture into even muffins if you want.
• You can also cook your muffins on a suitable pancake griddle. Remember to set your cookware in the medium-low setting. Of course, sprinkling a bit of cornmeal will prevent muffins from over-browning.
• You can prepare the dough ahead of time and let it ferment overnight.
• You can bake your muffins in an oven for 5 minutes to finish cooking.
• Use dairy-free milk and coconut oil for vegan muffins.
• It is best to use a non-stick pan for cooking scrambled eggs. Please keep it simple without using cream or milk. And never crack the eggs directly into the pan.

How To Store Muffins

Uncooked muffins freeze well so that you can store them in the freezer for up to 8 weeks. Just remember to wrap them carefully. When you want to enjoy your muffins, let them thaw at room temperature before cooking them.

If you want to keep the dough in the fridge, it is safe for up to 3 days.

Let’s Make Your Breakfast Time More Fun And Enjoyable!

If you do not know what to do for breakfast this weekend, I think you should give this recipe a shot. Nothing beats homemade dishes, right? After trying this idea, you might not want to buy store-bought muffins again.

Overall, a morning dish with English muffins and scrambled eggs is a nutritious meal to fuel up throughout the morning. And thanks to its simplicity in making and cooking, nothing can stop you from having nice fluffy muffins with soft scrambled eggs.

Now, let’s go to the kitchen and make some, then come back here to share with me your experience. I bet they all come out perfectly and flavorful. If you have other concerns, please let me know below (in the comment section). Or click like or share if you love this breakfast recipe.

Thank you, and enjoy your meal!

Calories For Muffins (16 Pieces)