Scrambled Mini Pizzas
These mini pizzas are a fun breakfast options, which feature red and green peppers, onion and mozzarella cheese.
2 tsp. vegetable oil
11/2 cups chopped green or red bell peppers
1/2 cup chopped onion
1 tsp. dried Italian seasoning
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
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