Scrambled Egg and Mozzarella Breakfast Pizza - Dairy Spot

Scrambled Egg and Mozzarella Breakfast Pizza

Recipe created by 3-Every-Day™ of Dairy


Yield: make 2 servings

Preparation time: 4 minutes

Cook Time: 9 minutes


  • 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 pepper oregano or Italian seasoning, dash
  • 4 teaspoons pizza sauce
  • 1/2 cup shredded low-moisture, part-skim Mozzarella cheese


Preheat oven to 350 degrees Fahrenheit.

Split English muffin in half and toast; set aside.

Heat a small non-stick skillet over medium heat. Add mushrooms, green onions and bell pepper. Cook, stirring continuously for 2 minutes, or until vegetables are softened. Stir egg substitute, pepper and oregano into vegetable mixture. Cook, stirring continuously until egg substitute is set, about 2 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 5 minutes, or until cheese is melted.

*Or, bake in a toaster oven at 350 degrees Fahrenheit for 5 minutes.

Nutrition Facts per serving for main dish recipe:

Calories: 190, Total Fat: 5 g, Saturated Fat: 3 g, Cholesterol: 15 mg, Sodium: 520 mg, Calcium: 30% Daily Value, Protein: 17 g (7 grams from dairy), Carbohydrates: 19 g;

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