Scrambled Egg and Mozzarella Breakfast Pizza

Recipe created by 3-A-Day™ of Dairy

Makes 2 servings
Prep time: 4 minutes
Cook time: 9 minutes

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 oregano or Italian seasoning, dash

4 teaspoons pizza sauce

1/2 cup shredded low-moisture, part-skim Mozzarella cheese

Directions

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.

Nutrition Facts per serving for main dish recipe:

Calories: 190
Total Fat: 5 g
Saturated Fat: 3 g
Cholesterol: 15 mg
Sodium: 520 mg
Calcium: 30% Daily Value
Protein: 17 g (7 grams from dairy)
Carbohydrates: 19 g
Dietary Fiber: 3 g