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Tex-Mex Breakfast Pizza
Nonstick cooking spray
1 1/2 cups frozen loose-pack diced
hash brown potatoes, thawed
2 green onions
1 to 2 canned jalapeño peppers or
canned whole green chile 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 milk
1 tablespoon snipped fresh cilantro
1 (16 ounce) Italian bread shell (Boboli)
1/2 cup shredded Monterey Jack cheese
1 small tomato, seeded and chopped

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.

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.

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. 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.

PER SERVING: 235 calories, 6g total fat, 1g saturated fat, 8mg cholesterol, 424mg sodium, 33g carbohydrate, 2g fiber, 14g protein, 9% vitamin A, 14% vitamin C, 11% calcium, 15% iron