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    You are in: Home / Recipes / Vegetable Breakfast Pizza Recipe
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    Vegetable Breakfast Pizza

    Total Time:

    Prep Time:

    Cook Time:

    38 mins

    30 mins

    8 mins

    ratherbeswimmin''s Note:

    From BHG

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    Ingredients:

    Yield:

    slices

    Units: US | Metric

    Directions:

    1. 1
      Spray a large skillet with cooking spray; preheat skillet over medium heat.
    2. 2
      Add in potatoes, mushrooms, carrot, zucchini, and onion (season with salt and pepper); cook/stir 3 minutes or until vegetables are tender.
    3. 3
      In a bowl, stir together eggs and milk; pour over vegetables.
    4. 4
      Cook, without stirring, until the mixture begins to set on the bottom and around the edge.
    5. 5
      Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath.
    6. 6
      Continue cooking and folding about 4 minutes or until egg mixture is cooked through but sill glossy and moist; remove from heat.
    7. 7
      Assemble pizza: place pizza crust on a 12-inch pizza pan; sprinkle with half of the cheese; top with egg mixture, tomato, and remaining cheese.
    8. 8
      Bake in a preheated 375° oven for 8-10 minutes or until cheese is melted.

    Browse Our Top Breakfast Recipes

    Ratings & Reviews:

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    Nutritional Facts for Vegetable Breakfast Pizza

    Serving Size: 1 (958 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 137.1
     
    Calories from Fat 52
    38%
    Total Fat 5.8 g
    9%
    Saturated Fat 2.3 g
    11%
    Cholesterol 148.5 mg
    49%
    Sodium 130.9 mg
    5%
    Total Carbohydrate 13.1 g
    4%
    Dietary Fiber 1.5 g
    6%
    Sugars 2.3 g
    9%
    Protein 8.4 g
    16%

    The following items or measurements are not included:

    Boboli pizza crusts

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