English Muffin Breakfast Pizzas
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 207.0
- Total Fat: 11.0 g
- Cholesterol: 145.0 mg
- Sodium: 637.0 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 1.0 g
- Protein: 13.0 g
IntroductionToasted English muffin create the perfect crust for mini breakfast pizzas. Toasted English muffin create the perfect crust for mini breakfast pizzas.
6 English muffins, split in half
PAM® Original No-Stick Cooking Spray
1/2 pound Odom's Tennessee Pride® Mild Country Sausage, thawed if frozen
1/2 cup chopped yellow onion
1/2 cup chopped green bell pepper
1/2 cup chopped fresh button mushrooms
8 eggs, beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1-1/2 cups shredded part-skim mozzarella cheese
Make Ahead: Freeze pizzas on parchment lined baking sheet. Once pizzas are frozen, individually wrap and store in freezer for up to 3 months. To reheat, unwrap pizza and place on microwave-safe plate. Microwave on HIGH 2 minutes or until cheese melts. Let stand 1 minute before eating.
2. Reduce heat to medium. Add eggs to same skillet; sprinkle with salt and black pepper. Cook without stirring until edges and bottom begin to set. Gently turn to scramble; continue cooking until set.
3. Broil English muffin halves 2 minutes or until toasted. Top halves evenly with sausage mixture, scrambled eggs and cheese. Broil 3 minutes more or until cheese melts. Serve immediately.
Serving Size: one half muffin
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