Turkey Breakfast Pizza
Leftover Thanksgiving food doesn't have to be a boring lunch or dinner afterthought anymore. My friends, welcome to a breakfast treat that'll make you wish it was Thanksgiving all year round!
Recipe developed by George Duran
- 4 pocketless pita flat breads (6 inch)
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 1 cup chopped cooked green beans or Brussels sprouts
- 1 cup chopped cooked turkey
- 1 tablespoon chopped fresh sage leaves
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 carton (16 oz each) Egg Beaters® Original
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup whole berry cranberry sauce
- Preheat oven to 450°F. Toast pita breads in oven 2 to 3 minutes or until browned lightly. Remove from oven; set aside.
- Heat oil in large skillet over medium-high heat. Add onion; cook 2 to 3 minutes or until tender. Add green beans, turkey, sage, salt and pepper; cook and stir 1 minute more. Reduce heat to medium. Pour Egg Beaters over turkey mixture in skillet; cook 1 to 2 minutes without stirring until edges and bottom begin to set. Then stir gently to scramble, cooking 3 minutes more or until almost cooked.
- Spoon Egg Beaters mixture evenly onto pita breads; top each with 1/4 cup cheese. Dollop cranberry sauce over the pizzas. Bake 2 minutes or until cheese melts.
|Amount per Serving|
|% Daily Value*|
|Total fat||14 g||21%|
|Saturated fat||5 g||25%|
|Dietary fiber||5 g||18%|
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