Looking for a hearty breakfast idea? Then check out this muffin base pizza with a cheesy egg topping – ready in 20 minutes.
1 c fat-free egg product or 4 eggs
¼ c fat-free (skim) milk
Dash of salt
Dash of pepper
2 tsp canola or soybean oil
2 tbsp chopped onions
2 tbsp chopped red bell pepper
2 tbsp chopped cook ham
½ c shredded reduced-fat cheddar cheese (2 oz)
2 whole wheat English muffins, split, toasted
1. In small bowl, beat egg product, milk, salt and pepper with wire whisk or fork until well blended.
2. In 10-inch nonstick skillet, heat oil over medium heat. Cook onion, bell pepper and ham in oil 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Pour egg mixture into skillet. As eggs begin to set at bottom and side, gently lift cooked portions with spatula so that uncooked egg can flow to bottom. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist; stir cheese into eggs.
3. Spoon egg mixture evenly over muffin halves and enjoy!
1 Serving: Calories 150 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 5mg; Sodium 570mg; Total Carbohydrate 16g (Dietary Fiber 3g, Sugars 4g); Protein 14g