Scrambled Egg and Mozzarella Breakfast Pizza

• 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