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Breakfast Pizza

Contributed by: Chicken Soup for the Soul: Recipes for Busy Moms of Mr. Food

Recipes For Busy Moms (NAPSI) - If you've ever found yourself scrambling to pull together a family meal at the end of a hectic day, a new book may provide the recipes for success.

Chicken Soup for the Soul: Recipes for Busy Moms
The folks from the celebrated Chicken Soup series are now serving up some deliciously simple recipes in "Chicken Soup for the Soul: Recipes for Busy Moms" (HCI Books, $19.95).

The book was written with the reassuring help of Mr. Food, who is known for his quick-and-easy approach to cooking. The beloved TV food personality has assembled a vast collection of family favorites. The easy-to-use, spiral-bound format contains recipes such as Overstuffed Mediterranean Omelet, which calls for healthy olive oil instead of butter ("OOH IT'S SO GOOD!!").

For years you've been telling the kid they can't have pizza for breakfast. We're allowed to change our minds, aren't we? I mean, can you imagine the looks on their faces when you tell them you made pizza for breakfast?!


  • 6 eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tableppon milk
  • 1 tabespoon butter
  • 1 (1 pound) store-bought prepared pizza shell, thawed if frozen
  • 1 can (4 ounces) mushroom stems and pieces
  • 1/2 cup (2 ounces) part-skim mozzarella cheese


Preheat the oven to 450 F.

In a large bowl, beat the eggs, salt, pepper and milk.

In a large skillet, melt the butter over medium-low heat. Add the egg mixture and scramble until firm, but not browned.

Place the pizza shell on a pizza pan or large cookie sheet and spread the crambled eggs over the shell; cover evenly with the mushrooms and cheese.

Bake for 10 to 12 minutes, until the cheese is melted and the crut is crisp and golden.


If your gan would prefer, use bell peppers or sliced plum tomatoes instead of the mushrooms, and substitute shredded Cheddar or almost any other cheese that melts well for the mozzarella.

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