Bacon and Eggs Breakfast Pizzas

(10)
3 reviews.
  • 0 min prep time
  • 45 min total time
  • 15 ingredients
  • 8 servings

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. 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. 2 Spread 1 tablespoon pizza sauce in indentation of each biscuit.
  3. 3 Melt butter in medium skillet over medium-low heat. Add onion and bell pepper; cook and stir until tender, about 4 minutes.
  4. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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