Tex-Mex Breakfast Pizza

Name: Tex-Mex Breakfast Pizza
Ingredients: 1 12 cups loose-pack diced frozen hash brown potatoes, thawed; 14 cup sliced green onion; 1 -2 canned jalapeno pepper, drained, seeded, and chopped (can use mild whole green chile peppers); 14 teaspoon ground cumin; 2 garlic cloves, minced; 1 cup refrigerated fat-free liquid egg product (Egg Beaters); 14 cup nonfat milk; 1 tablespoon snipped fresh cilantro; 1 (16 ounce) prepared pizza crust (Boboli); 12 cup shredded low-fat monterey jack cheese; 1 small tomatoes, seeded and chopped

11 ingredients

14 steps

Ingredients

1 12 cups loose-pack diced frozen hash brown potatoes, thawed
14 cup sliced green onion
1 -2 canned jalapeno pepper, drained, seeded, and chopped (can use mild whole green chile peppers)
14 teaspoon ground cumin
2 garlic cloves, minced
1 cup refrigerated fat-free liquid egg product (Egg Beaters)
14 cup nonfat milk
1 tablespoon snipped fresh cilantro
1 (16 ounce) prepared pizza crust (Boboli)
12 cup shredded low-fat monterey jack cheese
1 small tomatoes, seeded and chopped

Directions

1

Heat a skillet that has been sprayed witn nonstick cooking spray over medium heat.
2

Add in the potatoes, green onions, peppers, cumin, and garlic.
3

Stir/saute for about 3 minutes or until the vegetables are tender.
4

In a bowl, combine the egg beaters, milk, amd cilantro; add to the skillet.
5

Cook, without stirring, until mixture begins to set on the bottom and around the edge.
6

Using a spatula, lift and fold the partially cooked mixture so uncooked portion flows underneath.
7

Continue cooking and folding until egg is cooked through, but still glossy and moist.
8

Remove skillet from heat.
9

Place bread shell on a 12-inch pizza pan or pizza stone.
10

Sprinkle half of the cheese over the shell.
11

Top with egg mixture, tomato, and remaining cheese.
12

Bake at 375 for 8-10 minutes or until cheese is melted.
13

Season as needed with salt, pepper, hot sauce.
14

Cut into wedges and serve.