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Source: Incredible Egg Board

Scrambled Mini Pizzas
Make these mini egg “pizzas” for a kid-friendly meal that’s as quick and easy as it is yummy and appealing.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
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2 teaspoons vegetable oil
1 1/2 cups chopped green or red bell peppers
1/2 cup chopped onion
1 teaspoon dried Italian seasoning
4 large eggs
1/4 cup milk
1/2 cup shredded part-skim mozzarella cheese
1/2 cup jarred pizza sauce or marinara sauce
4 English muffins

In a large, nonstick skillet, heat the oil over medium-high heat. When hot, sauté the peppers and onion for 3 to 4 minutes or until they begin to soften. After a minute or so of cooking, sprinkle the seasoning over the vegetables, stirring to mix well.

In a mixing bowl, whisk the eggs and milk together until blended. Pour over the vegetables, sprinkle with half the cheese, and reduce the heat to medium.

As the eggs begin to set, gently pull them across the pan with a spatula until they form large, soft curds. Continue pulling, lifting and folding the eggs until thickened and no visible liquid remains. Do not stir constantly.

Remove the pan from the heat.

Meanwhile, split and toast the English muffins.

Spread 1 tablespoon of the pizza sauce on each muffin half. Top with the eggs and remaining cheese, dividing evenly. Serve immediately.

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