Name: Breakfast Pizza
Ingredients: Egg Beatersr 99% egg substitute; equal 4 eggs; 3 tb Green pepper; finely chopped; 3 tb Skim milk; 1/2 ts Dried oregano; 4 English muffins; 4 tb Pizza sauce; 1/2 c Bulk turkey sausage; cooked and drained; 2 tb Parmesan cheese; grated

Although Father and Son are the same in essence and equally God, they function in different roles. By God’s own design, the Son submits to the Father’s headship. The Son’s role is by no means a lesser role; merely a different one. Christ is in no sense inferior to His Father, even though He willingly submits to the Father’s headship. The same is true in marriage. Wives are in no way inferior to husbands, even though God has assigned husbands and wives different roles. The two are one flesh. They are absolutely equal in essence. Although the woman takes the place of submission to the headship of man, God commands the man to recognize the essential equality of his wife and love her as his own body.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	English	Breakfast &, Brunch	4	Servings

INGREDIENTS

		Egg Beatersr 99% egg substitute; equal 4 eggs
3	tb	Green pepper; finely chopped
3	tb	Skim milk
1/2	ts	Dried oregano
4		English muffins
4	tb	Pizza sauce
1/2	c	Bulk turkey sausage; cooked and drained
2	tb	Parmesan cheese; grated

INSTRUCTIONS

Seeing I haven't posted in quite a while, I thought that I would post
lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I
only have 44 formatted. Plan on formatting the rest this week. Hope you all
enjoy these.
In a bowl, combine egg substitute, green pepper, milk and oregano. In a
skillet coated with nonstick cooking spray; cook and stir egg mixture over
medium heat until eggs are completely set. Remove from the heat. Split and
toast English muffins; spread with pizza sauce. Spoon the egg mixture onto
muffins. Sprinkle with sausage and cheese. Place under broiler for a few
minutes to heat through.
Serving Size: 1/4 recipe
NOTES : I taught high school economics classes for years.I always included
a session on eggs, and this is a recipe my students enjoyed.
Recipe by: Olive Ranck, Williamsburg, Indiana
Posted to recipelu-digest Volume 01 Number 419 by "Dorothy Tapping"
<unicorn4@usit.net> on Dec 30, 1997

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