Recipe created by 3-A-Day™
of Dairy.
Scrambled
Egg and Mozzarella Breakfast Pizza
- 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
- 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.
Makes 2 servings.
Prep time: 4 minutes.
Cook time: 9 minutes.
*Or, bake in a toaster
oven at 350 degrees Fahrenheit for 5 minutes.
Nutrition Facts per serving
for main dish recipe: Calories; 190; Total Fat 5 g; Saturated
Fat 3 g; Cholesterol 15 mg; Sodium 520 mg; Calcium 30% Daily
Value; Protein 17 g (7 grams from dairy); Carbohydrates 19 g;
Dietary Fiber 3 g
Recipe and photograph provided
courtesy of 3-A-Day of Dairy. For more delicious dairy recipes,
visit 3aday.org.
