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Scrambled Egg Pizza

Scrambled Egg PizzaScrambled Egg Pizza Slice
WITH Boboli Pizza Crust
Calories 342 (31% from fat)
Fat 11.7 gram
Saturated Fat 5 gram
Trans Fat 0 gram
Cholesterol 46 mg.
Sodium 728 mg.
Carb. 30 gram
Fiber 8 gram
Sugar 5 gram
Sugar Alcohol 0 gram
Protein 29 gram

WITHOUT Boboli Pizza Crust (Use the crust you want.)
Calories 217 (36% from fat)
Fat 9 gram
Saturated Fat 3.7 gram
Trans Fat 0 gram
Cholesterol 46 mg.
Sodium 486 mg.
Carb. 9 gram
Fiber 5 gram
Sugar 3 gram
Sugar Alcohol 0 gram
Protein 23.5 gram

Ingredients


12 oz. veggie meat crumbles
(We used Morning Star Farms Grillers Crumbles.)

buttery cooking spray

10 large egg whites

1 large whole egg

1 12" whole wheat pizza crust
(We used Boboli 100% Whole Wheat Italian Pizza Crust.)

1 can (8 oz.) no salt added tomato sauce/

1 tomato (about 2.5 inches in diameter), thinly sliced

1 1/2 cups low-fat mozzarella cheese, shredded

2 Tbsp. fresh parsley, chopped

1 tsp. oregano


Pizza in the morning? Eggs in the evening? This pizza and egg combination is good anytime of the day.

You can make this with a Boboli pizza crust, or your own crust. The nutritional breakdown is provided for both versions.

1. Heat a medium sized skillet over medium-high heat. Then put the veggie meat crumbles in the pan, add 1/3 cup of water and cover the skillet with a lid.

2. Cook on medium-high heat for 4 minutes. Reduce heat to medium and cook for an additional 4 minutes, stirring occasionally. Then remove lid and simmer to desired consistency, stirring constantly. When finished pout onto a plate and set aside.

3. Pre-heat oven to 450 degrees Fahrenheit.

4. Whisk eggs together until fluffy, then lightly coat the same pan as the veggie meat crumbles and pour in the eggs. Stir constantly and when eggs are gently set, pour onto a plate and set aside.

5. Put pizza crust onto a pan, then spread the tomato sauce, veggie crumbles and scrambled eggs in layers, evenly over the top.

6. Place the tomato slices around the pizza, spread cheese over the top, then sprinkle parsley and oregano on top of that.

7. Bake 9-11 minutes until crust is golden brown. Cut into 6 slices and serve.

Yield: 6 Servings


Scrambled Egg Pizza

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Microwave for approximately 2-3 minutes. Keep the container open a little to allow steam to escape.

 

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