English Muffin Breakfast Pizzas

A breakfast pizza recipe using an English muffin instead of pizza crust.

Yield

4 servings

Ingredients

1 cup fat-free egg product or 4 eggs
1/4 cup fat-free (skim) milk
dash of salt
dash of pepper
2 teaspoons canola or soybean oil
2 tablespoons chopped onion
2 tablespoons chopped red bell pepper
2 tablespoons chopped cooked ham
1/2 cup shredded reduced-fat Cheddar cheese (2 ounces)
2 whole wheat English muffins, split, toasted

Directions

In small bowl, beat egg product, milk, salt and pepper with wire whisk or fork until well blended.

In 10-inch nonstick skillet, heat oil over medium heat. Cook onion, bell pepper and ham in oil 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Pour egg mixture into skillet. As eggs begin to set at bottom and side, gently lift cooked portions with spatula so that uncooked egg can flow to bottom. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist; stir cheese into eggs.

Spoon egg mixture evenly over muffin halves.

Estimated Time

Preparation/Total Time: 20 minutes

Additional Information

he kids will love having their own tasty pizzas for breakfast or even for dinner. Kids are born with an ability to know when they are full, so it's important to listen to them and not make them eat everything on their plate.

Nutritional Information

Amount per serving: Calories 150 (Calories from Fat 40); Total Fat 4 1/2 g (Saturated Fat 1 g, Trans Fat 0 g); Cholesterol 5 mg; Sodium 570 mg; Total Carbohydrate 16 g (Dietary Fiber 3 g, Sugars 4 g); Protein 14 g; Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 1

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