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.”