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1952
Egg and Cheese Pizza Wedges Recipe

Egg and Cheese Pizza Wedges

Scrambled eggs with bell pepper, tomato and crumbled bacon atop a pizza crust

15
Prep Time
(MINUTES)
25
Total Time
(MINUTES)
4
Servings
3.3 of 5 (9 ratings) Review This Recipe | See All Reviews
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Ingredients

  • PAM® Original No-Stick Cooking Spray
  • 1 cup Egg Beaters® Original (1 cup = 8 oz)
  • 1/4 cup finely chopped green bell pepper
  • 1/4 cup finely chopped tomato
  • 2 slices fully cooked bacon, heated, crumbled
  • 1 pkg (10 oz each) prebaked mini pizza crust (8-inch) (1 pkg = 2 crusts)
  • 1/3 cup shredded fresh mozzarella cheese (1/3 cup = about 1.5 oz)

Nutrition Information

270
Calories
6g
Total Fat
17g
Protein
Serving Size: 4 servings (2 wedges each)
View Complete Nutrition Information >

Directions

  1. Preheat oven to 400°F. Spray small nonstick skillet with cooking spray; heat over medium heat. Pour Egg Beaters into skillet. Cook until almost set; stir. Cook an additional 6 minutes, or until Egg Beaters reach desired doneness, stirring occasionally. Remove from heat. Stir in bell peppers, tomatoes and bacon.
  2. Place bread shells on ungreased baking sheet. Top evenly with the egg mixture and cheese.
  3. Bake 7 minutes, or until cheese is melted and golden brown. Cut each pizza into 4 wedges to serve.
Nutrition Information close
Amount per Serving
Calories 270  
  % Daily Value*
Total fat 6 g 10%
Saturated fat 3 g 16%
Cholesterol 9 MG 3%
Sodium 536 MG 22%
Carbohydrate 36 g 12%
Dietary fiber 1 g 5%
Sugars 2 g 0%
Protein 17 g 33%
Vitamin A   13%
Vitamin C   15%
Calcium   10%
Iron   17%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
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