My son is trying to turn me into a liar. Just this past weekend, my sister and I were talking about breakfast ideas for kids, because getting Nick to eat breakfast in the morning on school days is a challenge. Either he is moving as slow as molasses and despite gentle and not-so-gentle prodding, he has no time and grabs something on the run, or he maintains he’s not hungry. Thank goodness second graders still get a morning snack!
But all that came to a head this week when I made these English Muffin Breakfast Pizzas for Nick. I found the recipe in the recent issue of Food Network’s magazine (love that mag!) and it is from dietician Ellie Krieger of Healthy Appetite. I made them while cleaning up from dinner, and then wrapped the pizzas individually and stuck them in the fridge. In the morning, while Nick was getting ready, I popped one in the toaster to heat it up. I put it on a plate and gave it to Nick and then ran upstairs to get something. When I got downstairs, it was gone. He ate the whole thing so fast that I checked the garbage cans because I was sure he had thrown it away. He hadn’t. He just loved it.
With 17 grams of protein and 6 grams of fiber, these little pizzas are on whole wheat English Muffins, topped with diced tomatoes, Canadian bacon and mozzarella. Protein, calcium, and fiber, disguised as a tasty little breakfast pizza that is perfect for those mornings when time is short, but appetite still high. Even better that, it got Nick to slow to a halt and chow down before dashing out the door — hear, hear!
Of course, two days later when I tried to give Nick another one of the pizzas, he wanted no part of it. I’ll just have to take the small victories where I can.
English-Muffin Breakfast Pizza
Recipe courtesy of Ellie Krieger, Food Network
- 1 whole-wheat English muffin, split
- 1 small tomato, seeded and diced
- 1 teaspoon extra-virgin olive oil
- 1 thin slice (1/2 ounce) Canadian bacon, diced
- 1/4 cup shredded part-skim mozzarella cheese
- Chopped fresh basil, for garnish
Preheat the oven to 450 degrees. Line a small baking sheet with foil.
Place the English muffin halves cut-side up on the baking sheet. Top each with tomato and drizzle with the olive oil. Sprinkle the Canadian bacon over the tomatoes, then top with the mozzarella. Bake for 10 to 12 minutes, or until the cheese is melted and beginning to brown. Sprinkle with basil.