ENGLISH MUFFIN BREAKFAST PIZZAS

English Muffin Breakfast Pizzas image

Looking for a hearty breakfast idea? Then check out this muffin base pizza with a cheesy egg topping - ready in 20 minutes.

Provided by Betty Crocker Kitchens

Time 20m

Yield 4

Number Of 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

Steps:

In small bowl, beat egg product, milk, salt and pepper with wire whisk or fork until well blended.
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.
Spoon egg mixture evenly over muffin halves.

Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 5 mg, Fat 1/2, Fiber 3 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 4 g, TransFat 0 g