Egg and Cheese Pizza Wedges
Scrambled eggs with bell pepper, tomato and crumbled bacon atop a pizza crust
- 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)
- 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.
- Place bread shells on ungreased baking sheet. Top evenly with the egg mixture and cheese.
- Bake 7 minutes, or until cheese is melted and golden brown. Cut each pizza into 4 wedges to serve.
|Amount per Serving|
|% Daily Value*|
|Total fat||6 g||10%|
|Saturated fat||3 g||16%|
|Dietary fiber||1 g||5%|
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