Turkey Breakfast Pizza

Prep
Time
Total Time
Number Of
Ingredients
9
Servings4

Leftover Thanksgiving food doesn't have to be a boring lunch or dinner afterthought anymore. My friends, welcome to a breakfast treat that'll make you wish it was Thanksgiving all year round! Recipe developed by George Duran

Ingredients
  • 4 pocketless pita flat breads (6 inch)
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1 cup chopped cooked green beans or Brussels sprouts
  • 1 cup chopped cooked turkey
  • 1 tablespoon chopped fresh sage leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 carton (16 oz each) Egg Beaters® Original
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup whole berry cranberry sauce
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Directions
  1. Preheat oven to 450°F. Toast pita breads in oven 2 to 3 minutes or until browned lightly. Remove from oven; set aside.
  2. Heat oil in large skillet over medium-high heat. Add onion; cook 2 to 3 minutes or until tender. Add green beans, turkey, sage, salt and pepper; cook and stir 1 minute more. Reduce heat to medium. Pour Egg Beaters over turkey mixture in skillet; cook 1 to 2 minutes without stirring until edges and bottom begin to set. Then stir gently to scramble, cooking 3 minutes more or until almost cooked.
  3. Spoon Egg Beaters mixture evenly onto pita breads; top each with 1/4 cup cheese. Dollop cranberry sauce over the pizzas. Bake 2 minutes or until cheese melts.
Cook's Tips

Other flatbreads, such as gyro bread, panini bread or tandoori naan, may be substituted for the pocketless pita flat breads. Substitute 1 teaspoon dried rubbed sage for the 1 tablespoon chopped fresh sage, if desired.

Cook's Tips

Other flatbreads, such as gyro bread, panini bread or tandoori naan, may be substituted for the pocketless pita flat breads. Substitute 1 teaspoon dried rubbed sage for the 1 tablespoon chopped fresh sage, if desired.

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Nutrition Information
Calories: 500 View complete nutrition information
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