SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Tex-Mex Breakfast Pizza

Makes: 8 servings
Start to Finish 30 mins
Tex-Mex Breakfast Pizza
Ingredients
  • Nonstick cooking spray
  • 1 1/2 cups  frozen loose-pack diced hash brown potatoes, thawed
  • 2 green onions, sliced
  • 1 - 2 canned jalapeno peppers or canned whole green chili peppers, drained, seeded, and chopped
  • 1/4 teaspoon  ground cumin
  • 1 clove garlic, minced
  • 1 cup  refrigerated or frozen egg product, thawed
  • 1/4 cup  fat-free milk
  • 1 tablespoon  snipped fresh cilantro
  • 1 16 ounce  Italian bread shell (Boboli)
  • 1/2 cup  shredded reduced-fat Monterey Jack cheese (2 ounces)
  • 1 small tomato, seeded and chopped
Directions

1. Lightly coat a large skillet with cooking spray. Preheat over medium heat. Add the potatoes, green onions, peppers, cumin, and garlic. Cook and stir about 3 minutes or until the vegetables are tender.

2. In a small bowl stir together egg product, milk, and cilantro; add to skillet. Cook, without stirring, until mixture begins to set on the bottom and around the edge. Using a spatula, lift and fold the partially cooked mixture so uncooked portion flows underneath. Continue cooking and folding until egg product is cooked through, but is still glossy and moist. Remove from heat.

3. To assemble pizza, place the bread shell on a large baking sheet or a 12-inch pizza pan. Sprinkle half of the cheese over the shell. Top with the egg mixture, tomato, and the remaining cheese.

4. Bake in a 375 degree F oven for 8 to 10 minutes or until cheese is melted. Cut into wedges to serve. Makes 8 servings.

From the Test KitchenGood Food, Good Health Eating Plan Exchanges:
  • 2 starch, 1 protein.
Nutrition Facts (Tex-Mex Breakfast Pizza)
  • Servings Per Recipe 8,
  • cal. (kcal) 235,
  • Fat, total (g) 6,
  • chol. (mg) 8,
  • sat. fat (g) 1,
  • carb. (g) 33,
  • fiber (g) 2,
  • pro. (g) 14,
  • vit. A (IU) 437,
  • vit. C (mg) 8,
  • sodium (mg) 424,
  • calcium (mg) 111,
  • iron (mg) 3,
  • Starch () 2,
  • Lean Meat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe

bhg
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.