Stuffed English Muffins

Stuffed English Muffins are the perfect the go handheld breakfast. Homemade dough filled with scrambled eggs, bacon, and cheese.

Ingredients

• Flour – all purpose flour is what I typically use, however bread flour is great as well.
• Yeast – I used dry active yeast, instant yeast can be used in stead and you can skip the first step.
• Salt – adds flavor and structure to the dough.
• Sugar – helps to activate the yeast – if using instant yeast this can be skipped.
• Cornmeal – to help the dough from sticking.
• Eggs – I scrambled eggs, but fried eggs would be great!
• Milk – for the scrambled eggs
• Bacon – can swap for other breakfast meats like Canadian bacon or sausage.
• Cheese – I used pepper jack, but your favorite cheese works great.

How to Make Stuffed English Muffins

• In a bowl combine 1 cup warm water, yeast and sugar. Mix and allow to sit for about 5 minutes. The mixture should start to become foamy. This is how you know your yeast is activated!
• Add in flour and salt. Mix until combined adding in an additional 1/2 cup water as needed to get the dough to come together. Cover and let rise for an hour or until mixture has doubled in size.
• While the dough rises. Crack eggs into a bowl and add in milk, salt, and pepper. Mix until well combined.
• Turn on Blackstone Griddle and heat to medium heat.
• Pour some cornmeal onto a baking sheet. Set aside.
• Cut the bacon in half and cook on one side of the griddle until desired crispness is achieved. On the other side cook the eggs. Remove from the heat.
• Turn griddle down to medium low heat (about 350 F).
• Once dough has risen pour onto a floured surface. The dough will be sticky. Gently press into a circle and divide into 8 segments (about 75 grams or 2.5 oz each).
• Roll each section into a circle. Top with shredded cheese, scrambled egg, and bacon. Pinch each side up to middle to seal and place seam side down on cornmeal lined baking sheet. Repeat with remaining dough.
• Place each stuffed English muffin onto the griddle and cook for 5-8 minutes on each side.
• Enjoy immediately or wrap in parchment paper and freeze for later.

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Stuffed English Muffins

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Stuffed English Muffins are the perfect the go handheld breakfast. Homemade dough filled with scrambled eggs, bacon, and cheese.

Print Recipe Pin Recipe

Prep Time:2 minutes mins

Cook Time:20 minutes mins

Course: Breakfast

Servings: 8

Calories: 397kcal

Equipment

• Blackstone Griddle

Ingredients

English Muffin

• 3 cups all purpose flour
• 1 – 1 1/2 cups water warm
• 2 1/4 tsp yeast
• 1 tsp salt
• 2 tbsp sugar
• cornmeal

Filling

• 8 eggs
• 1/4 cup milk
• 8 pieces bacon
• 1 cup pepper jack cheese shredded
• Salt and pepper

Instructions

• In a bowl combine 1 cup warm water, yeast and sugar. Mix and allow to sit for about 5 minutes. The mixture should start to become foamy. This is how you know your yeast is activated!
• Add in flour and salt. Mix until combined adding in an additional 1/2 cup water as needed to get the dough to come together. Cover and let rise for an hour or until mixture has doubled in size.
• While the dough rises. Crack eggs into a bowl and add in milk, salt, and pepper. Mix until well combined.
• Turn on Blackstone Griddle and heat to medium heat.
• Pour some cornmeal onto a baking sheet. Set aside.
• Cut the bacon in half and cook on one side of the griddle until desired crispness is achieved. On the other side cook the eggs. Remove from the heat.
• Turn griddle down to medium low heat (about 350 F).
• Once dough has risen pour onto a floured surface. The dough will be sticky. Gently press into a circle and divide into 8 segments (about 75 grams or 2.5 oz each).
• Roll each section into a circle. Top with shredded cheese, scrambled egg, and bacon. Pinch each side up to middle to seal and place seam side down on cornmeal lined baking sheet. Repeat with remaining dough.
• Place each stuffed English muffin onto the griddle and cook for 5-8 minutes on each side.
• Enjoy immediately or wrap in parchment paper and freeze for later.

Nutrition

Calories: 397kcal | Carbohydrates: 40g | Protein: 17g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 192mg | Sodium: 588mg | Potassium: 186mg | Fiber: 2g | Sugar: 4g | Vitamin A: 367IU | Vitamin C: 0.003mg | Calcium: 148mg | Iron: 3mg