Lunchbreak: Breakfast pizza from chef Judson Todd Allen

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Judson Todd Allen

Mini Chicken and Veggie Breakfast Pizza

mini whole-wheat pita or mini whole-wheat flatbread pizza crust
1/3 cup cooked chicken
1 medium egg, beaten
1 Tablespoon diced onion
1 Tablespoon dice red bell pepper
1 Tablespoon shredded carrot
1/4 cup mozzarella cheese
Judson Todd Allen, CHEF BLEND Hot Sauce
1 teaspoon olive oil
fresh chives for garnish

On a sheet oiled sheet tray, place your “pre-made” whole-wheat mini flatbread pizza crusts. Add a thin layer of Judson Todd Allen’s CHEF BLEND Hot Sauce to the base of the pizza. Add you favorite healthy ingredients to build flavor and cheese (chicken, onion, peppers, carrots and mozzarella cheese). In skillet over medium heat, add olive oil and beaten eggs.  Scramble softly.  Place on top of the pizza. Bake in oven at 375 degrees for 10-15 minutes.

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