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Scrambled Egg and Mozzarella Breakfast Pizza

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

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

Preparation

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

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