Healthy Pizza for Breakfast? Yes please! We love this delicious Egg and Mozzarella Breakfast Pizza! Not only is it delicious comfort food at its finest, but it’s healthy and satisfying to boot!
As you know by now, we’re all about whipping up lightened up comfort food– so this recipe is right up our alley!
Psst… looking for more guilt-free comfort food? Select from hundreds on our site! Here’s a few to get you started…
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Thanks to this breakfast pizza’s cheese, you’ll start your morning off with 30% of your daily calcium needs! Hello big gorgeous smiles and strong bones that are more likely to be able to exercise without getting stress fractures. This pizza is the perfect pre- or post-exercise breakfast (sorry, can’t resist saying that again, this pizza is the perfect breakfast), meal or snack — with just 190 calories you won’t “undo” your hard work at the gym and the protein (thank you again, gooey, rich mozzarella for 7 of the 17 grams of protein!) will help the meal stay with you and also help you to rebuild those muscles after a workout!
Egg and Mozzarella Breakfast Pizza
- Servings: 2
- Prep time:
- Cook time:
- Total time:
- Created by: Midwest Dairy Association
Ingredients
- 1 whole wheat English muffin
- 2 mushrooms, sliced
- 2 green onions, finely chopped
- 4 tablespoons diced green or red bell pepper
- ½ cup egg substitute
- ¼ teaspoon black pepper
- dash oregano or Italian seasoning
- 4 teaspoons pizza sauce
- ½ cup shredded low-moisture, part-skim Mozzarella cheese
Preparation
- Preheat oven to 350° F. Split English muffin in half and toast; set aside.
- Heat small non-stick skillet over medium heat. Add mushrooms, green onions and bell pepper. Cook, stirring continuously for two minutes or until vegetables are softened. Stir egg substitute, black pepper and oregano into vegetable mixture. Cook, stirring continuously until egg substitute is set, about two minutes.
- Spread 2 teaspoons of pizza sauce onto each English muffin half. Spoon a quarter of the egg mixture over pizza sauce and top with a quarter of the cheese. Spoon the remaining egg mixture and cheese evenly on top of the muffins. Place the muffins on a baking sheet and bake for five minutes, or until cheese is melted.
- Substitution Idea
- Tip: Keep a bag of frozen vegetable mix to use in this recipe. Any remaining pizza sauce can be frozen for another use.
Nutrition Information per serving: Calories: 190, Total Fat: 5g, Cholesterol: 15mg, Sodium: 520mg, Carbohydrates: 19g, Dietary Fiber: 3g, Protein: 17g (7 grams from dairy), Calcium: 30% Daily Value
– See more at: DairyMakesSense.com
The Nutrition Twins work with the Midwest Dairy Association to help people to get more calcium, protein and nutrients in their diets.
- 1 whole wheat English muffin
- 2 mushrooms, sliced
- 2 green onions, finely chopped
- 4 tablespoons diced green or red bell pepper
- ½ cup egg substitute
- ¼ teaspoon black pepper
- dash oregano or Italian seasoning
- 4 teaspoons pizza sauce
- ½ cup shredded low-moisture, part-skim Mozzarella cheese
- Preheat oven to 350° F. Split English muffin in half and toast; set aside.
- Heat small non-stick skillet over medium heat. Add mushrooms, green onions and bell pepper. Cook, stirring continuously for two minutes or until vegetables are softened. Stir egg substitute, black pepper and oregano into vegetable mixture. Cook, stirring continuously until egg substitute is set, about two minutes.
- Spread 2 teaspoons of pizza sauce onto each English muffin half. Spoon a quarter of the egg mixture over pizza sauce and top with a quarter of the cheese. Spoon the remaining egg mixture and cheese evenly on top of the muffins. Place the muffins on a baking sheet and bake for five minutes, or until cheese is melted.
- Substitution Idea
- Tip: Keep a bag of frozen vegetable mix to use in this recipe. Any remaining pizza sauce can be frozen for another use.