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English Muffin Breakfast Pizzas

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By Betty Crocker Kitchens
Updated Oct 19, 2010
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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
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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

  • Step 
    1
    In small bowl, beat egg product, milk, salt and pepper with wire whisk or fork until well blended.
  • Step 
    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.
  • Step 
    3
    Spoon 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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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