Breakfast Pizza
Breakfast Pizza
YIELD Makes 2 servings
See Cooking Videos
INGREDIENTS
| 2 | cups ready-to-use refrigerated or frozen shredded or hash brown potatoes, thawed |
| 1/2 | cup finely chopped onions |
| Nonstick cooking spray | |
| 1/4 | cup tomato paste |
| 2 | tablespoons water |
| 1/2 | teaspoon dried oregano |
| 1/2 | cup cholesterol-free egg substitute |
| 1/2 | cup (2 ounces) shredded mozzarella cheese |
| 2 | tablespoons imitation bacon bits |
PREPARATION:
- Combine potatoes and onions in small bowl.
- Lightly spray 10-inch nonstick skillet with cooking spray; add potato. Flatten mixture with spatula; cook 7 to 9 minutes until lightly browned on bottom. Turn and cook other side.
- Mix tomato paste and water with whisk in small bowl; spread evenly over potatoes. Sprinkle oregano over tomato mixture.
- Pour egg substitute over potato mixture; cover and cook 4 minutes.
- Sprinkle mozzarella and bacon bits over surface. Cover and cook 1 minute.
- Remove from heat. Slide pizza onto serving plate. Cut into 4 wedges with pizza cutter or serrated knife.
This recipe appears in: Casseroles & Dishes
NUTRITIONAL INFORMATION:
| Serving Size: | 2 wedges |
| Sodium | 736 mg |
| Protein | 21 g |
| Fiber | 6 g |
| Carbohydrate | 52 g |
| Cholesterol | 15 mg |
| Saturated Fat | 4 g |
| Total Fat | 9 g |
| Calories from Fat | 22 % |
| Calories | 360 |
DIETARY EXCHANGE:
| Vegetable | 1 |
| Starch | 3 |
| Meat | 2 |
You Might Also Like
See how to make the perfect pastries & crepes that will not only impress your friends and family, but also keep them coming back for more.
Learn to prepare French Toast that will make your mouth water and your stomach yearn for more.


