Breakfast Pizza
by the Editors of Easy Home Cooking Magazine
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Breakfast Pizza
Breakfast Pizza
Yield: Makes 2 servings
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:
1.
Combine potatoes and onions in small bowl.
2.
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.
3.
Mix tomato paste and water with whisk in small bowl; spread evenly over potatoes. Sprinkle oregano over tomato mixture.
4.
Pour egg substitute over potato mixture; cover and cook 4 minutes.
5.
Sprinkle mozzarella and bacon bits over surface. Cover and cook 1 minute.
6.
Remove from heat. Slide pizza onto serving plate. Cut into 4 wedges with pizza cutter or serrated knife.
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 |
This recipe appears in: Casseroles & Dishes