These homemade English muffins are made in an electric skillet and piled with ham and cheese for a hot, filling breakfast that serves your entire family. They make great hot and cold leftovers for breakfast or a protein-packed lunch. You can let everyone customize their sandwiches with their favorite condiments.
English muffins are flat rolls that look more like biscuits than muffins. People frequently eat them for breakfast with jelly and butter or eggs, cheese and ham. The soft interior and mildly crusty exterior provide the perfect texture for both sweet and savory ingredients.
If you have leftover English muffins, experiment with various condiments and toppings, such as peanut butter, orange marmalade or mashed avocados.
English muffins are great for on-the-go because they don’t require silverware. Grab a sandwich while you’re standing and talking or throw them into your kids’ lunches.
Serve them with a cold side, such as a pasta salad or hemp salad for a fuller meal. Complementary drinks include mimosas, iced tea, orange juice and classic lemonade.
Eat them within a few days for maximum freshness. To store properly, cover your muffins with plastic wrap or place them in an airtight container. They can be stored at room temperature for a few days or in the fridge to last longer. They can also be frozen for up to 3 months. Store the toppings separately.
Thaw frozen English muffins at room temperature and reheat them in the toaster, oven or directly in the electric skillet to crisp them up again. They can also be quickly reheated in the microwave from frozen.
Let me know what you thought of these ham and cheese English muffins in the comments!
Electric Skillet English Muffins with Ham and Cheese
- 1 ¾ cups warm milk
- 2 tablespoons sugar
- 2 teaspoons active dry yeast
- 1 ½ teaspoons salt
- 3 tablespoons butter - melted
- 4 ½ cups all-purpose flour
- cornmeal or semolina - as needed
- ham and cheese slices - to serve
- Pour the warm milk into a small bowl. Add the sugar, mix well and then stir in the dry yeast. Let it rest for 10 minutes. It should be foamy.1 ¾ cups warm milk, 2 tablespoons sugar, 2 teaspoons active dry yeast
- Pour the yeast mixture into a bigger bowl. Add the salt and butter and mix with a wooden spoon.1 ½ teaspoons salt, 3 tablespoons butter
- Add the flour and continue mixing with the wooden spoon until the dough starts separating from the sides of the bowl.4 ½ cups all-purpose flour
- Knead with clean hands until a soft and smooth ball of dough forms.
- Grease a different bowl and place the dough in it. Cover with plastic wrap.
- Let it sit for around 1 hour, or until dough doubles in size.
- Punch the dough down – it should be moist, but not sticky (adjust with more flour if needed).
- Dust a clean surface with cornmeal or semolina to help avoid sticking. Roll out the dough until it’s around ½ inch thick.
- Cut the dough out into circles with a round cookie cutter (around 3 to 4 inches in diameter).
- Place the circles onto wax paper and sprinkle the tops with cornmeal. Cover with a damp towel and let them rise again for 30 more minutes.
- Fry in the electric skillet, covered, at 300ºF for about 12 minutes on each side, or until lightly browned. Transfer to a baking rack to cool.
- To serve, cut in half and add ham, cheese and any desired condiments.
- Nutrition information is for the English muffin only. It does not include the cornmeal, ham and cheese.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.