4 H-E-B Bake Shop® whole wheat tortillas
1 c. Hill Country Fare real egg
2 Tbs. chopped cilantro
1 c. Hill Country Fare Southern Style Hash Browns
2 green onions, thin sliced
1 can (4 oz.) Hill Country Fare diced green chiles, drained
¼ tsp. H-E-B chicken fajita seasoning (optional)
1 ½ c. H-E-B reduced fat shredded monterey jack cheese
1 c. H-E-B champagne sweet tomatoes, thin sliced
Heat oven to 400°F. Spray baking sheet with no-stick canola spray, and set aside.
Bake 4 tortillas directly on oven rack for 4 minutes, and set aside on prepared baking sheet. Combine Real Egg and cilantro in a small bowl, and set aside.
Heat heavy-bottom skillet over medium heat for 3 minutes. Spray skillet with no-stick canola spray, add hash browns, green onions, green chiles, and fajita seasoning. Stir-fry mixture for 3 minutes or until vegetables are tender. Add Real Egg and cilantro mixture, cook 1 minute without stirring until eggs begin to set on bottom and edges. Fold mixture over with a spatula until eggs are cooked. Remove from heat.
Sprinkle 1/4 cup shredded cheese on each toasted tortilla on prepared baking sheet. Top each tortilla with 1/4 of the egg mixture, 1/4 cup sliced tomatoes and 2 tablespoons of remaining shredded cheese. Bake Breakfast Pizzas for 8 minutes or until cheese melts.
Serving size: 4, Calories: 250