Easy Breakfast Pizza Recipe | Quick & Delicious

Breakfast Pizza

YIELD Makes 2 servings

INGREDIENTS

2 cups ready-to-use refrigerated or frozen shredded or hash brown potatoes, thawed 1/2 cup finely chopped onions Nonstick cooking spray 1/4 cup tomato paste 2 tablespoons water 1/2 teaspoon dried oregano 1/2 cup cholesterol-free egg substitute 1/2 cup (2 ounces) shredded mozzarella cheese 2 tablespoons imitation bacon bits

PREPARATION:

1. Combine potatoes and onions in small bowl.
2. Lightly spray 10-inch nonstick skillet with cooking spray; add potato. Flatten mixture with spatula; cook 7 to 9 minutes until lightly browned on bottom. Turn and cook other side.
3. Mix tomato paste and water with whisk in small bowl; spread evenly over potatoes. Sprinkle oregano over tomato mixture.
4. Pour egg substitute over potato mixture; cover and cook 4 minutes.
5. Sprinkle mozzarella and bacon bits over surface. Cover and cook 1 minute.
6. Remove from heat. Slide pizza onto serving plate. Cut into 4 wedges with pizza cutter or serrated knife.

This recipe appears in: Casseroles & Dishes NUTRITIONAL INFORMATION: Serving Size: 2 wedges Sodium 736 mg Protein 21 g Fiber 6 g Carbohydrate 52 g Cholesterol 15 mg Saturated Fat 4 g Total Fat 9 g Calories from Fat 22 % Calories 360 DIETARY EXCHANGE: Vegetable 1 Starch 3 Meat 2