Egg and Cheese Pizza Wedges

(9 ratings)
Total Time
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Scrambled eggs with bell pepper, tomato and crumbled bacon atop a pizza crust

  • PAM® Original No-Stick Cooking Spray
  • 1 cup Egg Beaters® Original (1 cup = 8 oz)
  • 1/4 cup finely chopped green bell pepper
  • 1/4 cup finely chopped tomato
  • 2 slices fully cooked bacon, heated, crumbled
  • 1 pkg (10 oz each) prebaked mini pizza crust (8-inch) (1 pkg = 2 crusts)
  • 1/3 cup shredded fresh mozzarella cheese (1/3 cup = about 1.5 oz)
  1. Preheat oven to 400°F. Spray small nonstick skillet with cooking spray; heat over medium heat. Pour Egg Beaters into skillet. Cook until almost set; stir. Cook an additional 6 minutes, or until Egg Beaters reach desired doneness, stirring occasionally. Remove from heat. Stir in bell peppers, tomatoes and bacon.
  2. Place bread shells on ungreased baking sheet. Top evenly with the egg mixture and cheese.
  3. Bake 7 minutes, or until cheese is melted and golden brown. Cut each pizza into 4 wedges to serve.
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Nutrition Information
Calories: 270 View complete nutrition information
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