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Bread Shell Breakfast Pizza


The crust is a filled Italian bread shell loaded with tasty "toppings". Hearty and vegetarian!













Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb


1 x nonstick cooking spray
1 ½ cups hash brown potatoes
frozen loose-pack diced, with peppers and onion
1 clove garlic
1 ½ cups egg product
refrigerated or frozen, thawed, or 6 eggs, beaten
cup milk
1 tablespoon basil
snipped, fresh
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
14 ounces italian bread shell
1 cup mozzarella cheese, non-fat
shredded, about 4 ounces
2 each italian plum (roma) tomatoes
halved lengthwise and sliced
¼ cup basil
shredded fresh


Preheat oven to 375℉ (190℃).

Coat an unheated large nonstick skillet with nonstick cooking spray.

Preheat over medium heat.

Add potatoes and garlic.

Cook and stir about 4 minutes or until the vegetables are tender.

In a small bowl, stir together egg, milk, the 1 tablespoon snipped basil, the salt, and pepper.

Add oil to skillet; add egg mixture.

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

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

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

Remove from heat.

To assemble pizza, place the bread shell on a large baking sheet or a 12-inch pizza pan.

Sprinkle half of the cheese over the bread shell.

Top with cooked egg mixture, tomatoes, and the remaining cheese.

Bake about 10 minutes or until cheese is melted.

Sprinkle with the ¼ cup shredded basil.

Cut into wedges to serve.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 4043% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 158mg 7%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 2g
Vitamin A 6% Vitamin C 10%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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