There was a while where every time that I was on my own for dinner, I would gleefully run home and crank on the oven. Within 30 minutes, I’d be dining on some variation of tomato soup and a metric ton of garlic bread. Sadly, due to my body going crazy on me over the last three years, I can no longer eat any grains in the evenings or I’ll be up all night, so dinners that includes any sort of bread, glutenous, garlicy, or no, are now out.
But that doesn’t stop me from having it for breakfast!
Yah, I know. I’m no longer entranced with sweets for breakfast. In a million years, who could have called that one? I’m not sure why that happened either. *points to body going crazy on me* But I’m all about savory breakfasts now.
The thing is, with just Honey and me in the house, making an entire baguette of garlic bread is a bit overkill. I will either gorge myself or— Okay, yeah. No kidding. I’ll gorge myself, and that’s no good either. So I have found a solution that allows for easier portioning: English muffins!
No kidding. Two full English muffins split in half and piled with buttery garlic and cheesy goodness is the perfect size for me, especially if I’m having soup, too. (Did I mention that I LOVE garlic bread?) And since my recipe for the garlic butter is more than enough for one baguette, I’ve figured out that I can prep the butter in a half-pint mason jar, and it’s perfect for storing the leftovers until my next craving.
MiriBear’s Breakfast Cheesy Garlic Bread of Awesomeness
- 2 English Muffins
- 1 stick of unsalted butter (8 oz), room temperature
- 1/2 tsp salt (or to taste)
- 1/2 tsp granulated garlic (optional)
- 3-4 tbsp minced garlic (3 or 4 cloves, to taste)
- Shredded Mozzarella cheese, to taste
- Preheat oven (or toaster oven) to 350F and line a cookie sheet with aluminum foil to catch drips and stray cheese.
- Combine butter, minced garlic, granulated garlic, and salt. Mix until you have a thick paste.
- Split english muffins in half and lay out on cookie sheet.
- Spread each half muffin with garlic butter, as much or as little as you like.
- Top each muffin with shredded mozzarella. I use up to 1/4 cup per muffin. My husband needs WAY less.
- Bake in oven for 10-15 minutes.
- Store leftover butter mixture in fridge up to a month. (As if it would last that long?)
Adapted from The Kitchn
Adapted from The Kitchn
Thoughts, Questions, Recipes http://miribear.com/