Egg and Cheese Pizza WedgesScrambled eggs with bell pepper, tomato and crumbled bacon atop a pizza crust
Recipe Rating  2 ratings. Rate this recipe Time:
Hands On: 15 minutes
Total Time: 25 minutes Servings: Makes 4 servings (2 wedges each)
| Ingredients |
- PAMŪ Original No-Stick Cooking Spray
- 1 cup Egg BeatersŪ 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)
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| Directions | - 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.
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 Nutrition Facts Amount per Serving Calories 266 % Daily Value* Total fat 10% 6 g Saturated fat 16% 3 g Cholesterol 3% 9 MG Sodium 22% 532 MG Carbohydrate 12% 36 g Dietary fiber 5% 1 g Sugars 0% 2 g Protein 32% 16 g Vitamin A 17% Vitamin C 15% Calcium 12% Iron 17% * Percent Daily Values are based on a 2,000 calorie diet |
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