Bruschetta Breakfast Pizza
Scrambled eggs become an upscale meal in this Italian-inspired pizza.
Ingredients
Topping
- 1 1/2 cups seeded chopped tomato
- 1/4 cup sliced green onion
- 1 teaspoon finely chopped fresh garlic
- 1/4 teaspoon salt
- 1 tablespoon Land O Lakes® Butter
- 6 Eggland's Best Eggs (large), well beaten
- 1/3 cup prepared Alfredo sauce
Pizza
- 1 (10-ounce) (11-inch) thin prepared pizza crust
- 1/4 cup shredded Parmesan cheese
- 3 tablespoons chopped fresh basil leaves
Preparation
Heat oven to 425°F. Combine all topping ingredients in bowl; set aside.
Melt butter in 10-inch nonstick skillet and add eggs.
Cook over medium heat, lifting gently and stirring slightly to allow uncooked portions to flow underneath, for 2-3 minutes or until set.
Remove from heat and stir in Alfredo sauce.
Place pizza crust onto non greased baking sheet and top with egg mixture.
Spoon tomato topping over eggs.
Bake 10-12 minutes or until heated through. Immediately sprinkle with Parmesan cheese and fresh basil.
Cut into 6 wedges and serve!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 348 |
| Fat | 13 g |
| Saturated Fat | 5 g |
| Cholesterol | 191 mg |
| Sodium | 859 mg |
| Carbohydrates | 43 g |
| Dietary Fiber | 1 g |
| Protein | 15 g |
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