Recipe

Scrambled Egg and Mozzarella Breakfast Pizza

January 01, 2015
makes 2 servings
prep time 4 min
cook time 9 min

Ingredients

  • 1 whole wheat English muffin
  • 2 mushrooms, sliced
  • 2 green onions, finely chopped
  • 4 tablespoons diced green or red bell pepper
  • 1/2 cup egg substitute
  • 1/4 teaspoon pepper
  • oregano or Italian seasoning, dash
  • 4 teaspoons pizza sauce
  • 1/2 cup shredded low-moisture, part-skim Mozzarella cheese

Instructions

Preheat oven to 350 degrees Fahrenheit.

Split English muffin in half and toast; set aside.

Heat a small non-stick skillet over medium heat. Add mushrooms, green onions and bell pepper. Cook, stirring continuously for 2 minutes, or until vegetables are softened. Stir egg substitute, pepper and oregano into vegetable mixture. Cook, stirring continuously until egg substitute is set, about 2 minutes.

Spread 2 teaspoons of pizza sauce onto each English muffin half. Spoon a quarter of the egg mixture over pizza sauce and top with a quarter of the cheese. Spoon the remaining egg mixture and cheese evenly on top of the muffins. Place the muffins on a baking sheet and bake* for 5 minutes, or until cheese is melted.

*Or, bake in a toaster oven at 350 degrees Fahrenheit for 5 minutes.

Recipe created by 3-Every-Day™ of Dairy

Scrambled Egg and Mozzarella Breakfast Pizza

Scrambled Egg and Mozzarella Breakfast Pizza PT4M PT9M PT13M Serves 2
Nutrition facts: 190 calories, 5 grams fat
Ingredients:

1 whole wheat English muffin, 2 mushrooms, sliced, 2 green onions, finely chopped, 4 tablespoons diced green or red bell pepper, 1/2 cup egg substitute, 1/4 teaspoon pepper, oregano or Italian seasoning, dash, 4 teaspoons pizza sauce, 1/2 cup shredded low-moisture, part-skim Mozzarella cheese,

nutritional facts

Per serving

Calories 190

Total Fat 5 g

Saturated Fat 3 g

Cholesterol 15 mg

Sodium 520 mg

Total Carbohydrate 19 g

Dietary Fiber 3 g

Protein 17 g

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