Monica tells Jay about National Farm to School Month.
And, here’s a special recipe for a morning treat:
English Muffin Breakfast Pizzas
These mini breakfast pizzas are perfect for both kids and adults, adding delicious flavors to a nutritious start to everyone’s day!
Prep time: 25 minutes
Yield: 6 servings (2 pizzas each – 1 English muffin)
Ingredients:
3 cups sliced mushrooms
1 ½ cups red bell peppers, diced
1 bunch green onions, sliced
12 large eggs
½ tsp. salt
1 tsp. ground black pepper
1 tsp. dried oregano
½ cup pizza sauce
6 whole grain English muffins, split and lightly toasted
3 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Directions:
1. Preheat the oven to 350°F and lightly grease a large nonstick skillet. Cook and stir the mushrooms, bell peppers and green onions over medium-high heat for about 5 minutes or until the veggies are softened.
2. Whisk the eggs, salt, pepper and oregano in a large bowl. Pour egg mixture into the skillet and cook for about 5 minutes over medium-low heat, stirring frequently, until the eggs are cooked through.
3. Lay English muffin halves on two large, rimmed baking sheets and spread 2 tsp. of pizza sauce on each half. Divide the scrambled egg mixture among the English muffin halves. Top each with ¼ cup of Mozzarella cheese and a sprinkle of Parmesan cheese.
4. Bake for 5 minutes or until the cheese is melted. Serve immediately.