Bruschetta Breakfast Pizza
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 296.9
- Total Fat: 15.5 g
- Cholesterol: 198.0 mg
- Sodium: 565.4 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 1.5 g
- Protein: 12.6 g
View full nutritional breakdown of Bruschetta Breakfast Pizza calories by ingredient
Introduction
Scrambled eggs become an upscale meal in this Italian-inspired pizza.Scrambled eggs become an upscale meal in this Italian-inspired pizza.
Number of Servings: 6
Ingredients
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Topping
1 1/2 cups seeded chopped tomato
1/4 cup sliced green onion
1 teaspoon finely chopped fresh garlic
1/4 teaspoon salt
1 tablespoon Land O LakesŪ Butter
6 Eggland's Best Eggs (large), well beaten
1/3 cup prepared Alfredo sauce
Pizza
1 (10-ounce) (11-inch) thin prepared pizza crust
1/4 cup shredded Parmesan cheese
3 tablespoons chopped fresh basil leaves
Directions
Heat oven to 425℉. Combine all topping ingredients in bowl; set aside.
Melt butter in 10-inch nonstick skillet and add eggs.
Cook over medium heat, lifting gently and stirring slightly to allow uncooked portions to flow underneath, for 2-3 minutes or until set.
Remove from heat and stir in Alfredo sauce.
Place pizza crust onto non greased baking sheet and top with egg mixture. Spoon tomato topping over eggs.
Bake 10-12 minutes or until heated through. Immediately sprinkle with Parmesan cheese and fresh basil.
Cut into 6 wedges and serve!
Serving Size: 6 servings
Melt butter in 10-inch nonstick skillet and add eggs.
Cook over medium heat, lifting gently and stirring slightly to allow uncooked portions to flow underneath, for 2-3 minutes or until set.
Remove from heat and stir in Alfredo sauce.
Place pizza crust onto non greased baking sheet and top with egg mixture. Spoon tomato topping over eggs.
Bake 10-12 minutes or until heated through. Immediately sprinkle with Parmesan cheese and fresh basil.
Cut into 6 wedges and serve!
Serving Size: 6 servings