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Bacon and Eggs Breakfast Pizzas
Bacon and Eggs Breakfast Pizzas
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These individual breakfast pizzas get a head start from refrigerated biscuits.
Prep Time:
Total Time:
45 Min
Makes:
8 pizzas
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RECIPE
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NUTRITIONAL INFO
INGREDIENTS
1
(16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
8
tablespoons pizza sauce
1
teaspoon butter or margarine
2
tablespoons chopped onion
2
tablespoons chopped red bell pepper
6
eggs
1
tablespoon chopped fresh basil or 1 teaspoon dried basil leaves
2 tablespoons water
1/4
teaspoon salt
Dash pepper
2
oz. cream cheese, cut up
4
slices bacon, cooked, crumbled
2
Italian plum tomatoes, sliced 1/4-inch thick
2
oz. (1/2 cup) shredded pizza cheese blend
8
fresh basil leaves
DIRECTIONS
1.
Heat oven to 375°F. Separate dough into 8 biscuits; place 2 to 3 inches apart on ungreased cookie sheet. Indent centers of biscuits while forming a ridge around the edges.
2.
Spread 1 tablespoon pizza sauce in indentation of each biscuit.
3.
Melt butter in medium skillet over medium-low heat. Add onion and bell pepper; cook and stir until tender, about 4 minutes.
4.
In medium bowl, combine eggs, chopped basil, water, salt and pepper; whisk until blended. Add to skillet; continue cooking over medium-low heat about 4 minutes or until eggs are still glossy and moist. Stir in cream cheese and bacon; cook for 30 seconds. Spoon into centers of biscuits.
5.
Bake at 375°F. for 16 to 18 minutes or until edges of biscuits are golden brown. Remove from oven; place one tomato slice on each pizza. Sprinkle each with 1 tablespoon pizza cheese.
6.
Broil 4 to 6 inches from heat until tomato is heated and cheese bubbles. Remove from oven; let stand 1 minute. Garnish with fresh basil leaves.
High Altitude Directions