Recipe by Better Homes and Gardens
"A Mexican-style omelet meets pizza for a unique breakfast combination. Mildly spiced with jalapeno peppers, the egg mixture is spooned over a bread shell and sliced for out-of-hand eating. Good Food, Good Health Eating Plan Exchanges: 2 starch, 1 protein."
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nonstick cooking spray
1 1/2 cups
frozen loose-pack diced hash brown potatoes, thawed
canned jalapeno peppers or canned whole green chili peppers, drained, seeded, and chopped
refrigerated or frozen egg product, thawed
fat free milk
snipped fresh cilantro
1 (16 ounce) package
Italian bread shell (Boboli)
shredded reduced-fat Monterey Jack cheese
tomato, seeded and chopped
I loved this idea. I added at least 2 cups of leftover baked potatoes. I also used 4 real eggs instead of substitute. Instead of pre-made crust, I used the recipe for "Valentino's Pizza Crust" on this site.
I made this for my Sunday School brunch and served with salsa on the side. My husband raved about this and everyone loved it. Very simple to prepare and delicious. I used a colby/monterey jack blend. Will definitely make this one again but next time I will try shredded hashbrowns instead of diced just to experiment.
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