Breakfasts: Cheese, Eggs, Protein Substitutes: Scrambled Egg and Mozzarella Breakfast Pizza

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

Author: Recipe Courtesy of 3-A-Day of Dairy
Date: February 14, 2013

Serves: 2 person(s)
Yield: 2 x 1/2-muffin servings

Preparation Time: 10 mins
Cooking Time: 10 mins


    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


    Preheat oven to 350ºF.

    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 350ºF for 5 minutes.

Nutritional Information
(Per Serving)

Calories:187 cals
Kilojoules:780 kJ
Fat:5.4 g
Carbohydrates:18.8 g
Protein:17.0 g
Cholesterol:18.0 mg
Sodium:548 mg
Saturated Fat:3.0 g
Fiber:3.4 g
Calcium:326.0 mg
Total Sugars:5.1 g

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