Recipe for cooking tex-mex breakfast pizza

Breakfast Recipes :: Breakfast Casseroles, Burritos and Sandwiches

Tex-Mex Breakfast Pizza

Nonstick cooking spray
1 1/2 c. frozen loose-pack diced
    hash brown potatoes, defrosted
2 green onions
1 to 2 canned jalapeño peppers or
    canned whole green chile peppers,
    drained, seeded, and chopped
1/4 tsp. ground cumin
1 clove garlic, minced
1 c. refrigerated or frozen egg product, defrosted
1/4 c. milk
1 Tbsp. snipped fresh cilantro
1 (16 ounce) Italian bread shell (Boboli)
1/2 c. shredded Monterey Jack cheese
1 sm. tomato, seeded and chopped

Lightly coat a lrg. skillet with cooking spray. Preheat over med. heat. Add the potatoes, green onions, peppers, cumin, and garlic. Cook and stir about 3 mins. or until the vegetables are tender.

In a sm. bowl stir together egg product, milk, and cilantro; add to skillet. Cook, without stirring, until mixture begins to set on the bottom and around the edge. Using a spatula, lift and fold the partially cooked mixture so uncooked portion flows underneath. Continue cooking and folding until egg product is cooked through, but is still glossy and moist. Remove from heat.

To assemble pizza, place the bread shell on a lrg. baking sheet or a 12-in. pizza pan. Sprinkle half of the cheese over the shell. Top with the egg mixture, tomato, and the remaining cheese.  Bake in a 375 degree F oven for 8 to 10 mins. or until cheese is melted.

Cut into wedges to serve.

Makes approximately 8 servings.

PER SERVING: 235 calories, 6g total fat, 1g saturated fat, 8mg cholesterol, 424mg sodium, 33g carbohydrate, 2g fiber, 14g protein, 9% vitamin A, 14% vitamin C, 11% calcium, 15% iron