Breakfast Pizza
the Editors of Publications International, Ltd.

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
- 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.
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 |
Check out more recipes for Casseroles & Dishes