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Scrambled Mini Pizzas

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Quick Recipe

Prep Time: 10 minutes
Cook Time: 10 minutes
Makes: 4 servings

video-demo

What You Need

2
tsp. vegetable oil
1-1/2
cups chopped green OR red bell peppers
1/2
cup chopped onion
1
tsp. dried Italian seasoning
4
EGGS
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

Here’s How

  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 minutes.
  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. As eggs begin to set, GENTLY PULL the eggs across the pan with an 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.
  3. SPREAD 1 Tbsp. pizza sauce on each muffin half. TOP with eggs and remaining cheese, dividing evenly.

Video Demonstration

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Watch a video demonstration by Chef Jeffrey Saad.

See how easy it is to make FAST & EASY SCRAMBLED EGGS.

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Nutrition Information

Per Serving

Excellent Source: protein, folate, choline and calcium

Good Source: fiber, vitamin A and iron

calories: 313
total fat: 12g
saturated fat: 4g
polyunsaturated fat: 2g
monounsaturated fat: 4g
cholesterol: 221mg
sodium: 476mg
carbohydrates: 35g
dietary fiber: 3g
protein: 16g
vitamin A: 762.6IU
vitamin D: 24.1IU
folate: 80.4mcg
calcium: 204.4mg
iron: 2.9mg
choline: 134.3mg

vitamin C: 50.0mg
vitamin E: 1.8IU
trans fat: 0g
sugars: 4g
potassium: 426.4mg
magnesium: 37.5mg
selenium: 30.1mcg
phosphorus: 292.4mg
vitamin B12: 1.1mcg
vitamin K: 5.6mcg
vitamin B6: .3mg
copper: .2mg
vitamin B1 - thiamin: .4mg
manganese: .4mg
zinc: 1.6mg
vitamin B2 - riboflavin: .5mg
vitamin B3 - niacin: 3.0mg
omega 3: .2g
omega 6: 1.8g