Scrambled Egg Margarita Pizza

Top a crispy whole-wheat pizza crust with fresh basil, sliced tomatoes, scrambled eggs and shredded mozzarella cheese to for a delicious breakfast pizza.

Scrambled Egg Margarita Pizza

Time-To-Table: 15 minutes  
Serves: 4

  • 2 cups (16 ounces) Better'n Eggs®:
  • 1 package (10 ounces) 100% whole wheat thin crust prepared Italian pizza crust
  • Roma tomatoes, chopped
  • 2 tablespoons finely chopped fresh basil
  • 1 cup (4 ounces)  Crystal Farms® Reduced Fat Shredded Mozzarella Cheese


1. Heat oven to 450° F. Spray 10-inch nonstick skillet with nonstick cooking spray. Cook Better’n Eggs in 10-inch nonstick skillet over medium heat. As egg starts to set use spatula to lift edge of cooked eggs letting uncooked egg flow to bottom of skillet. Cook until eggs are set but still moist.

2. Place pizza crust on large cookie sheet. Top crust with cooked Better’n Eggs, chopped tomatoes, basil and cheese.

3. Bake 8 to 10 minutes or until cheese is melted. 

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Check out this provided information on Crystal Farms® Better’n Eggs ® and AllWhites®.
  • Both products are made from real eggs
  • AllWhites is 100% liquid egg whites, nothing added
  • Better’n Eggs is 98% liquid egg whites, plus 2% vitamins and minerals
  • Both products have half the calories of shell eggs (25 calories per serving)
  • Because they are fat-free, cholesterol-free and low-calorie, both products allow those with diabetes or those trying to prevent diabetes to enjoy eggs without having to sacrifice other foods they love (i.e.: they can have cheese with their eggs rather than plain eggs)
  • Egg whites can increase recovery time from hypoglycemia by building up adrenal glands
  • Products are pasteurized fresh egg whites, therefore they can be eaten raw (i.e.: in smoothies, cookie dough)

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