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!
Scrambled Egg and Mozzarella Breakfast Pizza
Servings
2 Servings
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
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.
- Source: National Dairy Council
You can use real eggs, the contributor of this recipe might have been looking for ways to cut back on calories.
why not real eggs?