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Breakfast Pizzas

Source of Recipe

New American Heart Association Cookbook


Recipe Introduction

Variation: Mexican Breakfast Pizzas Serves 4

Vegetable oil spray
8 ounces fresh mushrooms, sliced (2 1/2 to 3 cups)
1 cup chopped green bell pepper
1 cup chopped yellow onion (2 medium)
Egg substitute equivalent to 3 eggs
1/4 cup fat-free milk
1/2 cup no-salt-added tomato sauce
1 teaspoon salt-free dried Italian seasoning, crumbled
1/4 teaspoon crushed red pepper flakes
2 English muffins, halved and toasted
2 tablespoons grated Parmesan cheese

Spray a large nonstick skillet with vegetable oil spray. Heat over medium-high heat for 1 minute. Sauté mushrooms for 4 minutes, or until soft. Add bell pepper and onion. Sauté for 4 to 5 minutes, or until onion is translucent.

Meanwhile, in a small bowl, whisk together egg substitute and milk. Reduce heat to medium and add egg mixture to vegetables. Cook until eggs are set, stirring occasionally with a rubber scraper. Remove from heat.

In a small bowl, combine tomato sauce, Italian seasoning, and red pepper flakes. Spoon 2 tablespoons tomato mixture on each muffin half. Top with mushroom mixture and sprinkle with Parmesan.

Per Serving: Calories 177...Protein 12 g...Carbohydrates 26 g...Cholesterol 3 mg...Total Fat 3 g (Sat. 1 g, Poly. 1 g, Mono. 1 g.)...Fiber 3 g...Sodium 292 mg

VARIATION:

Mexican Breakfast Pizzas:

Substitute 4 6-inch corn tortillas for English muffins;
1/2 teaspoon ground cumin for Italian seasoning;
and 1 tablespoon chopped fresh cilantro
and 1/4 cup nonfat or low-fat sour cream for Parmesan.

Put egg mixture on tortillas. Combine tomato sauce, cumin, and red pepper flakes. Spoon over egg mixture. Top with sour cream and sprinkle with cilantro.

Per serving: calories 170; protein 11 g; carbohydrates 27 g; cholesterol 0 mg; total fat 3 (g; sat 0 g; poly 1 g; mono 1 g); fiber 4 g; sodium 155 mg