low sodium

Yesterday morning, I woke up bright and early to hit up Cadence Cycling Studio, for a 45 minute Spinning class. I came home and made myself mini pizzas on english muffins! Isn’t pizza the best breakfast, EVER? Especially cold pizza from the night before; however, this pizza was hot and FRESH – but it was just as good as stale cold pizza 😉
It sure hit the spot!

1 Whole Wheat English Muffin
1/4 cup Egg Whites
1/2 tablespoon Skim Milk
2 tablespoons Shredded Partly Skimmed Cheddar Cheese
2 Black Olives
4 Cherry Tomatoes
2 tablespoons Low Sodium Tomato Sauce
8 slices Yves’ Veggie Pizza Pepperoni

This stuff is great! I got it from Whole Foods.

Pre-heat oven to 200 degrees and spray a non stick baking sheet.
Mix egg whites and milk in a bowl.
Soak each half english muffin in the egg mixture until it has absorbed the egg mixture, but not until it is falling apart.
Place the saturated english muffins, cut side up, on the baking sheet.
Top with tomato sauce, cheese, olives, tomatoes, and pepperoni slices.
Bake for 15 minutes!
ENJOY 🙂