Recipes
Mini Breakfast Pizzas
Shake up the cereal habit with this highly portable, kid friendly breakfast. It’s the perfect grab and go meal for a morning when you’re dashing from the gym to the office, too. This recipe is an excellent source of protein, choline, and a good source of vitamin A, vitamin D, folate, calcium, and iron.
Prep Time:
5 minutes
Total Time:
15 minutes
Yield:
4 Servings
Nutrition Facts
Nutrition Facts
- Calories: 198
- Fat: 9g
- Sodium 353mg:
- Carbohydrate: 16g
- Protein: 13
Ingredients
2 whole grain English muffins, split
4 eggs, beaten
⅓ cup pizza sauce
½ cup shredded Italian cheese
Dried oregano
Instructions
- Arrange the muffin halves on a baking sheet and toast for about 3 minutes under the oven broiler or in a toaster oven. Remove and set aside.
- Heat the oven or toaster oven to 450°F. Coat a large skillet lightly with olive oil and place over medium heat. Pour in the beaten eggs. As they begin to set, gently pull them across the pan with an inverted turner, forming large soft curds. Continue cooking — pulling, lifting and folding eggs — until thickened and no visible liquid egg remains. Do not stir constantly. Remove from the heat.
- Spread the pizza sauce evenly on the toasted muffin halves. Top with the eggs and cheese, dividing evenly. Bake in the hot oven for about 5 minutes or in the toaster oven for 1 to 2 minutes, until the cheese is melted. Sprinkle with oregano and serve.
Recipe from Dave Ellis, American Egg Board, courtesy of the Egg Nutrition Center. Photo from Egg Nutrition Center.
Margie carpenter says: 
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