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Scrambled Egg and Mozzarella Breakfast Pizza

Scrambled Egg and Mozzarella Breakfast PizzaEasy, tasty and fun little breakfast pizzas your kids will love!

Recipe 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 ground black pepper
Oregano or Italian seasoning, dash
4 teaspoons pizza sauce
1/2 cup shredded low-moisture, part-skim Mozzarella cheese

Cooking Directions:

  1. Preheat oven to 350°F (175°C).
  2. Split English muffin in half and toast; set aside.
  3. 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.
  4. 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.

*Or, bake in a toaster oven at 350°F (175°C) for 5 minutes.

Nutritional Information Per Serving (1/2 of 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.