Egg and Mozzarella Breakfast Pizza

18 g
Protein
248 g
Calories
18 g
Carbs
12 g
Total Fat
4 min
Prep Time
9 min
Cook Time
2
Servings

Ingredients

  • 1 whole wheat English muffin
  • 2 mushroom, sliced
  • 1 green onion, finely chopped
  • 2 tablespoons diced green or red pepper
  • 2 eggs
  • ¼ teaspoon black pepper
  • Dash oregano or Italian seasoning
  • 2 tablespoons pizza sauce
  • ½ cup (2 ounces) shredded part-skim Mozzarella cheese

Nutrition Facts

per serving

Calories: 248 g
Protein: 18 g
Carbohydrate: 18 g
Fiber: 3 g
Total Fat: 12 g
Saturated fat: 5 g
Cholesterol: 201 mg
Calcium: 33% of Daily Value
Sodium: 459 mg

Instructions

Split English muffin in half and toast both sides; set aside. In a small nonstick skillet over medium heat, add mushrooms, green onions and pepper. Cook, stirring for 2 minutes, or until vegetables are softened. Stir eggs, black pepper and oregano into vegetable mixture. Cook, stirring until egg substitute is set, about 1 to 2 minutes.

Spread pizza sauce onto muffin halves. Spoon one-quarter of egg mixture over pizza sauce and top with one-quarter of cheese. Spoon remaining egg mixture and cheese on top of muffins. Preheat broiler. Place muffins on a baking sheet; place under broiler until cheese is melted and bubbling. Or, bake in preheated 350°F oven for 5 minutes.