english muffin quicheYou don’t need to be a magician—just copy these ideas from Wolferman’s and turn English muffins into masterpieces. All photography courtesy Wolferman’s.


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June 2005
Last Updated September 2010

Product Reviews / Main Nibbles / Breadstuffs


English Muffin Recipe & More

Muffin Magic: Transform A Plain English Muffin Into A Beauty Queen



Actually, there is no such thing as a plain English muffin. Every English muffin is a de facto beauty compared to a plain slice of toast. From the nifty fork split to the inviting nooks and crannies to that special dusting on top (it’s cornmeal), English muffins are special.

But did you know how special? Until we saw the recipe ideas from Wolferman’s—especially the designs on the next page—we had no idea. Enjoy them and the recipe below.

Learn more about English muffins:

  • Read our review of Wolferman’s English Muffins, a NIBBLE Top Pick Of The Week.
  • Learn the history of English muffins.
  • Buy Wolferman’s English muffins online.


Open-Faced Quiche On An English Muffin

Serves 6 (photo above)


  • 3 Wolferman’s 1910 Original Recipe English Muffins
    (or other traditional English muffin, but Wolferman’s are thicker and more dense)
  • 3-4 strips bacon
  • 1 egg
  • 1/3 cup cream
  • Pinch nutmeg
  • Pinch cayenne
  • 1/4 teaspoon salt
  • 1/3 pound Gruyère (Swiss) cheese, grated


  1. Slice muffin in half. Carefully scoop the center from each half, leaving the outside intact. Brush with melted butter, then toast.
  2. Fry bacon until crisp and drain on paper towel.
  3. Beat egg with cream and seasonings. Pour egg mixture over grated cheese and mix well. Spread cheese and egg mixture on muffins.
  4. Crumble bacon over the top and broil briefly (take care not to burn). Serve immediately.


French Toast Rounds

Serves 4


  • 4 Wolferman’s 1910 Original Recipe English Muffins, sliced into thirds
  • 4 eggs
  • 1-1/4 cups milk
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon


  French Toast Rounds
  1. In a shallow bowl, whisk together eggs, milk, salt, vanilla and cinnamon until very well blended. Heat a lightly oiled griddle to medium-hot.
  2. Dip both sides of muffin slices in egg mixture, coating well. Place slices on the heated griddle. Cook until both sides are golden brown. Serve hot. Top with butter and your favorite syrup.
  3. Variation: For a unique taste, use cardamom in place of the cinnamon. Top with peaches, blueberries, strawberries or whipped cream.


Continue To Page 2: Designer English Muffins

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Recipes and photographs © copyright Wolferman’s. Additional material Lifestyle Direct, Inc. All rights reserved.




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