Friday, January 10, 2014

Dairy Makes Sense Breakfast

Breakfast is always a great way to start the day and even better if you're including dairy! That's what makes Egg and Mozzarella Breakfast Pizza appealing, especially for the family member that seems to enjoy cooking his own breakfast with a somewhat creative flair  after we've completed calf feeding chores.

Egg and Mozzarella Breakfast Pizza


1 whole wheat English muffin
2 mushrooms,sliced
2 green onions, finely chopped
4 tablespoons diced green or red bell pepper
1/2 cup egg substitute
1/4 teaspoon black pepper
dash oregano or Italian seasoning
4 teaspoons pizza sauce
1/2 cup shredded low-moisture, part skim Mozzarella cheese

Preheat oven to 350 degrees F. Split English muffin in half and toast; set aside.

Heat small non-stick skillet over medium heat. Add mushrooms, green onions and bell pepper. Cook, stirring continuously for two minutes or until vegetables are softened. Stir egg substitute, black pepper and oregano into vegetable mixture. cook, stirring continuously until egg substitute is set, about two minutes.

Spread 2 teaspoons of pizza sauce onto each English muffin half. Spoon a quarter of the egg mixture over pizza sauce and top with a quarter of the cheese. Spoon the remaining egg mixture and cheese evenly on top of the muffins. Place the muffins on a baking sheet and bake for five minutes, or until cheese is melted.

Servings: 2

Substitution idea:
Keep a bag of frozen vegetable mix to use in this recipe.

Tip:  Any remaining pizza sauce can be frozen for another use.

                             You can find this and other nutritious recipes at Dairy Makes Sense!

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