English Muffin Breakfast Pizzas

 

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 oz)

2

whole wheat English muffins, split, toasted

• 1 In small bowl, beat egg product, milk, salt and pepper with wire whisk or fork until well blended.
• 2 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.
• 3 Spoon egg mixture evenly over muffin halves.