Ingredients
| Eggs, beaten |
4
|
| Pizza sauce |
1/3 cups
|
| English muffins, split, toasted |
2
|
| Shredded Italian cheese blend (2 oz.) |
1/2 cup
|
| Dried oregano leaves |
Directions
- HEAT oven to 450°F. COAT a large nonstick skillet with cooking spray. HEAT over medium heat until hot.
- POUR IN eggs. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking – pulling, lifting, and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. REMOVE from heat.
- SPREAD pizza sauce evenly on muffin halves. PLACE on baking sheet. TOP with eggs and cheese, dividing evenly.
- BAKE in 450°F oven until cheese is melted, about 5 minutes. SPRINKLE with oregano.
Insider Tips
- A kid-friendly, Italian-style egg breakfast – a fast way to start your family’s morning right.
- Pizzas can be baked in toaster oven at 450°F until cheese is melted, 1 to 2 minutes.
Nutritional Info
Per Serving: 1 Sandwich
| Calories |
198
|
| Total Fat |
9 g
|
| Saturated Fat |
4 g
|
| Polyunsaturated Fat |
1 g
|
| Monounsaturated Fat |
2 g
|
| Cholesterol |
197 mg
|
| Sodium |
353 mg
|
| Carbohydrates |
16 g
|
| Dietary Fiber |
1 g
|
| Protein |
13 g
|
| Vitamin A |
508.7 IU
|
| Vitamin D |
41 IU
|
| Folate |
56.5 mcg
|
| Calcium |
190.5 mg
|
| Iron |
2.3 mg
|
| Choline |
129.6 mg
|