1 1 /2 cups fat-free or cholesterol-free egg product or 6 large eggs beaten
1 package (10 ounces) ready-to-serve thin Italian pizza crust (10 inches in diameter)
1/4 cup fat-free mayonnaise or salad dressing
2 tablespoons Dijon mustard
1/2 cup diced fully cooked ham
8 medium green onions, sliced (1/2 cup)
1/2 cup chopped red bell pepper
1/2 cup shredded Swiss cheese (2 ounces)
Heat oven to 400°. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat.
Pour eggs into skillet. As eggs begin to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 4 to 5 minutes or until eggs are thickened throughout but still moist.
Place pizza crust on ungreased cookie sheet. Mix mayonnaise and mustard; spread evenly over crust. Top with eggs, ham, onions, bell pepper and cheese. Bake about 10 minutes, or until cheese is melted.
Freeze and warm up for breakfast if wanted
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