Looking for a hearty breakfast idea? Then check out this muffin base pizza with a cheesy egg topping - ready in 20 minutes.
cup fat-free egg product or 4 eggs
cup fat-free (skim) milk
Dash of salt
Dash of pepper
teaspoons canola or soybean oil
tablespoons chopped onion
tablespoons chopped red bell pepper
tablespoons chopped cooked ham
cup shredded reduced-fat Cheddar cheese (2 oz)
whole wheat English muffins, split, toasted
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.
The 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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 4 1/2g
- 4 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.