March 5

Whole Wheat English Muffin with Fruit Salad

Blog, Cooking, Featured, Recipes


Whole Wheat English Muffin with Fruit Salad

This quick and easy breakfast is nutritious and filling. A warm hearty English muffin is paired with a fresh fruit salad.

Active Time: 15 min – Start to Finish: 30 min


  • 18 Whole wheat English muffins
  • 8-oz cheddar cheese, freshly grated (it melts better when hand-grated)
  • 18 eggs
  • 3 apples, chopped into bite-size pieces
  • 3 bananas, chopped into bite-size pieces
  • 2 oranges, peeled and chopped into bite-size pieces
  • Kosher salt & black pepper
  • Extra-virgin Olive oil

In medium bowl combine apples, banana, and oranges, then set aside.
Slice the English muffins in half. In a large pan over medium-heat pan add 2 Tbs of olive oil and toast the inside of each muffin for 1-2 minutes until browned. Do this in batches to nicely toast each muffin so the sandwich has more texture and taste.
In a large bowl whisk the eggs with 1 tsp of salt and fresh black pepper. In a large pan over medium heat add 2 Tbs olive oil, then add eggs and cook until scrambled, about 2-3 minutes. Turn off heat, top with shredded cheese and let sit for 1 minute to melt the cheese.
To make the breakfast sandwich, scoop the egg topped with cheese into each English muffin, serve with a side of fruit salad and enjoy!

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Eric Horwitz

About LIFT

Eric founded LIFT Enrichment in 2010 because he wanted to help young kids develop their culinary skills so they could make healthy foods for friends and family for the rest of their lives.  He has worked with kids for over 15 years and enjoys their energy and enthusiasm for learning new things.  Eric studied abroad in Italy while at UCLA and discovered a passion for cooking.  

Eric Horwitz, Ceo of Lift

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