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Scrambled Egg and Mozzarella Breakfast Pizza


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Scrambled Egg and Mozzarella Breakfast Pizza


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10 Ratings10 Ratings10 Ratings10 Ratings10 Ratings (10 Ratings)
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Scrambled Egg and Mozzarella Breakfast Pizza


  • Prep Time : 4 min
  • Cook Time : 9 min
  • Ready Time : 13 min


2 Servings


  • 1 whole wheat English muffins
  • 2 mushrooms, sliced
  • 2 green onions, finely chopped
  • 4 tablespoons diced green or red bell pepper
  • ½ cup egg substitute
  • ¼ teaspoon pepper
  • dash oregano or Italian seasoning
  • 4 teaspoons pizza sauce
  • ½ cup shredded low-moisture, part-skim Mozzarella cheese


Preheat oven to 350 degrees Fahrenheit.

Split English muffin in half and toast; set aside.

Heat a small non-stick skillet over medium heat. Add mushrooms, green onions and bell pepper. Cook, stirring continuously for 2 minutes, or until vegetables are softened. Stir egg substitute, pepper and oregano into vegetable mixture. Cook, stirring continuously until egg substitute is set, about 2 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 5 minutes, or until cheese is melted.

*Or, bake in a toaster oven at 350 degrees Fahrenheit for 5 minutes.


Source: National Dairy Council


Servings Per Recipe: 2 Servings

Amount Per Serving

  • Calories: 190
  • Total Fat: 5g
  • Cholesterol: 15mg
  • Sodium: 520mg
  • Total Carbs: 19g
  •     Dietary Fiber: 3g
  • Protein: 17g


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2 Responses to Scrambled Egg and Mozzarella Breakfast Pizza

  1. avatar says: frippie

    why not real eggs?

    • You can use real eggs, the contributor of this recipe might have been looking for ways to cut back on calories.

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