Breakfast Pizza/Confidential Fudge

By Amy Larson

Scrambled Egg and Mozarella Breakfast Pizza

Recipe created by 3-Every-Day™ of Dairy


1 whole wheat English muffin

2 mushrooms, sliced

2 green onions, finely chopped

4 tablespoons diced green or red bell pepper

1/2 cup egg substitute

1/4 teaspoon pepper

oregano or Italian seasoning, dash

4 teaspoons pizza sauce

1/2 cup shredded low-moisture, part-skim Mozzarella cheese


  • Preheat oven to 350 degrees Fahrenheit. Split English muffin in half and toast; set aside.
  • Heat a small non-stick skillet over medium heat. Add mushrooms, green onions and bell pepper. Cook, stirring continuously for 2 minutes, or until vegetables are softened. Stir egg substitute, pepper and oregano into vegetable mixture. Cook, stirring continuously until egg substitute is set, about 2 minutes.
  • Spread 2 teaspoons of pizza sauce onto each English muffin half. Spoon a quarter of the egg mixture over pizza sauce and top with a quarter of the cheese. Spoon the remaining egg mixture and cheese evenly on top of the muffins. Place the muffins on a baking sheet and bake for 5 minutes, or until cheese is melted. Or, bake in a toaster oven at 350 degrees Fahrenheit for 5 minutes.

Makes 2 Servings

NOTE: I love the emergence of pumpkins being used in savory dishes. When I attended the Sun Valley Harvest festival last year, pumpkin was being incorporated onto pizzas, in tacos, in ravioli; we foodies saw it everywhere. It’s not just for pies anymore, although the sacred traditional pumpkin pies are among my favorite fall treats, too.

Michelle Chadd’s Award-Winning Confidential Fudge


3 c. semi-sweet chocolate chips

1/3 – 1/2 c. cinnamon chips (optional)

1 –      8 oz. jar of marshmallow creme

2 tsp. vanilla

2 sticks of butter

2 c. chopped nuts (optional)

1 –      12 oz. can evaporated milk

4 1/2 cups sugar


  • Put chocolate chips, cinnamon chips, marshmallow creme, vanilla, butter and nuts in a large bowl. Combine milk and sugar. Bring to a full boil and continue boiling for 12 minutes. Pour hot mixture over rest of ingredients and mix thoroughly.
  • Pour into a buttered 9” x 13” in. pan. Chill until mixture is set.

Yield: 5 pounds of the best fudge ever.

NOTE: Michelle shares, “My mom, Naomi Gard, made this approximately fifty-year-old recipe every year. She’d make half with nuts, half without, since my brother and I didn’t like nuts.

“For the Twin Falls County Fair’s Chocolate Extravaganza, I tossed in some cinnamon chips to make the fudge stand out a bit, without testing it ahead of time, and won a Second Place ribbon. Liking that hint of cinnamon to the taste.”

Michelle is wife, mom, grandmother, reader, crochet-er, seamstress, landscape photographer, a receptionist at a church in Twin Falls, and has a side job doing health assessments for military service members that involves a lot of interesting travel.

She says, “If we didn’t have anything to look forward to, life would certainly be boring.”

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Amy Story

About Amy Story

Amy Story is a food and adventure writer, artist, and art instructor. She makes her way through the state looking for good recipes and new friends, often found simultaneously.

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