Great, easy to make appetizer or snack for guests or your significant other.
- Carbohydrate 26.7505471578949 g
- Cholesterol 49.5786666666667 mg
- Fat 12.6309088525553 g
- Fiber 1.73942497146091 g
- Protein 20.414117498894 g
- Saturated Fat 6.1640405719325 g
- Serving Size 1 1 Serving (131g)
- Sodium 511.692978288331 mg
- Sugar 25.011122186434 g
- Trans Fat 1.30554307624829 g
- Calories 307 calories
Step-by-step
- Split the english muffins in half with a fork and place them on baking sheet.
- Spread pizza sauce (as desired) on the english muffins.
- Add the cooked, ground beef on top.
- Add the mozzarella cheese.
- Put them in the preheated oven for 10 minutes at 375 degrees.
Splitting English muffins with a knife instead of a fork creates smooth, flat surfaces that compress the interior crumb, resulting in a dense base that turns soggy beneath the sauce. Fork-tines preserve the interior nooks and crannies, tearing the bread into rough halves that trap melted cheese and moisture while developing a crisp exterior crust at 375 degrees Fahrenheit.
Using leftover cooked ground beef from a previous meal provides an efficient path to preparation, provided the meat is drained of excess rendered fat before topping the bread. Cold proteins straight from the refrigerator will lower the baking temperature of the toppings, so ensure the beef reaches room temperature or is lightly reheated prior to assembly.
Shredding block low-moisture mozzarella yields superior melting properties compared to pre-bagged varieties coated in anti-caking cellulose. Baking sheets lined with parchment paper catch stray drips of cheese during the ten-minute cook time, simplifying cleanup while protecting the bottom crust from burning.
Adjusting components for dietary preferences requires minimal effort since gluten-free English muffins serve as a direct 1:1 substitute for traditional wheat bases. Dairy-free alternatives melt differently than traditional cheese, so watch for softening rather than browning to signal doneness.
