Scrambled Mini Pizzas

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4 servings

These mini pizzas are a fun breakfast options, which feature red and green peppers, onion and mozzarella cheese.

Ingredients

2 tsp. vegetable oil
11/2 cups chopped green or red bell peppers
1/2 cup chopped onion
1 tsp. dried Italian seasoning
4 eggs
1/4 cup milk
1/2 cup shredded part-skim mozzarella cheese (2 oz.), divided
1/2 cup pizza sauce
4 English muffins, split, toasted

Steps

1. Heat oil in large nonstick skillet over medium-high heat until hot. Add bell peppers, onion and Italian seasoning; sauté until tender, 3 to 4 mins.

2. Beat eggs and milk in medium bowl until blended. Pour over vegetables in skillet; sprinkle with 1/4 cup cheese. Reduce heat to medium.

3. As eggs begin to set, gently pull eggs across pan with 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 heat.

4. Spread 1 tbsp. pizza sauce on each muffin half. Top with eggs and remaining cheese, dividing evenly.

Recipe by American Egg Board

More From FoodService Director

Industry News & Opinion

In an effort to boost its competitive advantage, foodservice vendor Aramark is set to buy the Avendra purchasing firm .

The deal, worth $1.35 billion, will give Aramark ownership of the hospitality services company, which was formed more than 15 years ago to combine the buying power of five large hotel chains, including Marriott and Hyatt.

“Combining Avendra’s powerful procurement capability with Aramark’s leading supply chain management expertise will bring increased buying scale and improved service levels to both Avendra’s and Aramark’s customers, while strengthening our...

Ideas and Innovation
onion slices

In an interview with Bon Appetit magazine, Sam Schiffer, line cook at Di Alba in Los Angeles, recommends cutting onions straight into ice-cold water to keep eyes from watering. Submerging the vegetable in water helps eliminate the tear-inducing gas that onions release when cut.

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling

FSD Resources