Scrambled Egg and Mozzarella Breakfast Pizza

Scrambled Egg and Mozzarella Breakfast Pizza

Tired of the same old boring breakfast? Try this breakfast pizza!

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (57 ratings made) Rate
Serves: 2 person(s) Change

Preparation Time: 10 mins
Cooking Time: 10 mins

Yield: 2 x 1/2-muffin servings

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Quick And Easy Recipe

Ingredients Convert to Metric

  • 1 whole-wheat English muffin
  • 2 mushrooms, sliced
  • 2 green onions, finely chopped
  • 4 Tbsp diced green or red bell pepper
  • 1/2 cup egg substitute
  • 1/4 tsp black pepper
  • 1 dash oregano or Italian seasoning
  • 4 tsp pizza sauce
  • 1/2 cup shredded low-moisture, part-skim Mozzarella cheese

Directions:

Preheat oven to 350F.

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 in preheated oven* for 5 minutes, or until cheese is melted.

*Or, bake in a toaster oven at 350F for 5 minutes.

Thanks to Recipe Courtesy of 3-A-Day of Dairy