Scrambled Egg and Mozzarella Breakfast Pizza

Publish date:
Scrambled Egg and Mozzarella Breakfast Pizza

If you can't decide whether to have scrambled eggs or pizza muffins for breakfast, put it all together for a scrambled egg and mozzarella breakfast pizza. Also great as a late night snack!

  • Duration
  • Cook Time
  • Prep Time
  • 2Servings


  • 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
  • Dash oregano or Italian seasoning
  • 4 teaspoons pizza sauce
  • 1/2 cup shredded low-moisture, part-skim Mozzarella cheese


1. Preheat oven to 350 degrees Fahrenheit.

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. 

4. Stir egg substitute, pepper and oregano into vegetable mixture. Cook, stirring continuously until egg substitute is set, about 2 minutes.

5. 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.

6. 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.

Source: National Dairy Council