Scrambled Egg and Mozzarella Breakfast Pizza

Scrambled Egg and Mozzarella Breakfast Pizza

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


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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


  • 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.

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

Nutritional Info (per serving)

CALORIES 187 cals
Kilojoules 780 kJ
Fat 5.4 g
Saturated Fat 3.0 g
Cholesterol 18 mg
Sodium 548 mg
Carbohydrates 18.8 g
Fiber 3.4 g
Total Sugars 5.1 g
Protein 17.0 g
Calcium 326.0 mg
Note: A dash indicates no data is available.