Looking for a hearty breakfast idea? Then check out this muffin base pizza with a cheesy egg topping - ready in 20 minutes.
English Muffin Breakfast Pizzas
- Prep Time 20 min
- Total 20 min
- Servings 4
- Ingredients 10
Ingredients
- 1 cup fat-free egg product or 4 eggs
- 1/4 cup fat-free (skim) milk
- Dash of salt
- Dash of pepper
- 2 teaspoons canola or soybean oil
- 2 tablespoons chopped onion
- 2 tablespoons chopped red bell pepper
- 2 tablespoons chopped cooked ham
- 1/2 cup shredded reduced-fat Cheddar cheese (2 oz)
- 2 whole wheat English muffins, split, toasted
Instructions
-
Step1In small bowl, beat egg product, milk, salt and pepper with wire whisk or fork until well blended.
-
Step2In 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.
-
Step3Spoon egg mixture evenly over muffin halves.
Nutrition
150
Calories
4 1/2g
Total Fat
14g
Protein
16g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 150
- Calories from Fat
- 40
- Total Fat
- 4 1/2g
- 7%
- Saturated Fat
- 1g
- 5%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 570mg
- 24%
- Potassium
- 230mg
- 7%
- Total Carbohydrate
- 16g
- 5%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 4g
- Protein
- 14g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 8%
- 8%
- Calcium
- 25%
- 25%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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