Spring Veggie "Pizza" Muffins

Topped with cream cheese & roasted seasonal vegetables, these easy to make Spring Veggie "Pizza" Muffins come together in just 30 minutes...

This post is sponsored by Thomas' English Muffins & Megaphone. All opinions expressed below are 100% my own.

Thomas' English Muffins have been a part of my family's breakfast table for years now. We serve them with butter alongside eggs and bacon. Sometimes I toast them up & serve them with various jams or jellies on the side. And we all know that Thomas English Muffins make the perfect base for a tasty egg & sausage breakfast sandwich. 

But have you ever thought beyond the breakfast table when it comes to your favorite variety of Thomas' English Muffins? ;)

Recently Thomas' English Muffins challenged me to head to my local Walmart, purchase my favorite variety of their English Muffins, & do just that- to create a couple of non-breakfast recipes perfect for spring & summertime. 

Since fresh spring veggies are in season now, I wanted to come with a quick & easy lunch recipe using the Light Multi-Grain English Muffins & my favorite spring vegetables. These Spring Veggie "Pizza" Muffins are loaded with lots of seasonal veggies & come together in just 30 minutes...

With all of those nooks & crannies to hold toppings in, Thomas' English Muffins happen to make the perfect base for these mini "pizzas". Simply split & toast your muffin, then spread on cream cheese, & top with your favorite roasted spring veggies. 

Sounds a whole lot better than that boring ole sandwich you were planning on eating for lunch today, right? ;)

Here are a few suggestions & tips for making these Spring Veggie "Pizza" Muffins:

• If you are not a fan of cream cheese, swap it out for your favorite flavor of hummus or a dollop of ricotta cheese instead.
• I went for roasted radishes, asparagus, & mushrooms to top my veggie pizza muffins, but you can use any seasonal veggies that roast well in the oven in this recipe. Think cherry tomatoes, Brussels sprouts, zucchini, broccoli... this is a quick recipe that can easily adapt to whichever vegetables happen to be available seasonally where you live.
• Thomas' English Muffins has a variety of English muffin options. Try the Original Thomas' English Muffin or the Thomas' Cinnamon Raisin English Muffin for your pizza base too!

Yield: 4

Author: Carrie Robinson

Spring Veggie "Pizza" Muffins

prep time: 10 min cook time: 20 min total time: 30 min

ingredients:

• 4 Thomas' English Muffins Light Multi-Grain, split & toasted
• 1/3 lb. of asparagus spears, ends trimmed & cut into 1-inch pieces
• 4-5 radishes, sliced
• 4-5 mushrooms, sliced
• 2 cloves of garlic, peeled & minced
• 1 tbsp olive oil
• Salt & pepper, to taste
• 8 tbsp whipped cream cheese

instructions:

How to cook Spring Veggie "Pizza" Muffins

1. Preheat your oven to 400 degrees. Line a baking sheet with foil. Set aside.
2. In a medium bowl, toss the asparagus, radishes, mushrooms, & garlic with the olive oil and salt & pepper. Spread the veggies in an even layer on the prepared baking sheet. 
3. Bake at 400 degrees for 20 minutes or until the veggies are fork tender. Allow them to cool to warm.
4. While the veggies are roasting, toast the English muffins.
5. Spread 1 tbsp of cream cheese onto each half of the English muffins. Evenly top with the roasted veggies.
6. Serve immediately. Enjoy!

Created using The Recipes Generator

Which seasonal veggies will you be topping your Veggie "Pizza" Muffins with?

Have a great idea for a summer recipe using Thomas' English Muffins that goes beyond the breakfast table? Then be sure to post or upload your tasty creations for a chance to win an all-expense paid foodie vacation for two to New Orleans, San Francisco, or Savannah! For more details on the Sweepstakes, please click here: https://www.explorethomas.com/