
Mini Breakfast Pita Pizzas

HEAT oven to 450°F. COAT large nonstick skillet with cooking spray. COOK sausage over medium heat, breaking into crumbles, until browned and cooked through. POUR OFF drippings; return to heat.
POUR eggs over sausage in skillet. 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 some visible liquid egg remains. Do not stir constantly. Do not overcook.
SPREAD 2 Tbsp. pizza sauce on each pita bread; place on baking sheet(s). TOP with eggs and cheese, dividing evenly. BAKE in 450°F oven until cheese is melted, about 5 minutes.
large EGGS, beaten |
6
|
turkey breakfast sausages, casings removed |
8 oz.
|
pizza sauce |
1/2 cup
|
whole wheat pita breads (6-inch) |
4
|
shredded part-skim mozzarella cheese (4 oz.) |
1 cup
|
Top pizzas with crushed red pepper and dried oregano leaves or any other toppings desired.
This recipe is an excellent source of protein, vitamin A and choline, and a good source of folate.
Calories | 489 |
Total fat | 23 g |
Saturated fat | 7 g |
Polyunsaturated fat | 5 g |
Monounsaturated fat | 7 g |
Cholesterol | 384 mg |
Sodium | 1089 mg |
Carbohydrates | 41 g |
Fiber | 4 g |
Sugar | 4 g |
Protein | 30 g |
Vitamin A | 185 mcg |
Vitamin D | 2 mcg |
Folate | 70 mcg |
Choline | 264 mg |
Calcium | 232 mg |
Iron | 4 mg |
Potassium | 470 mg |
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.