Breakfast Pizza

(2)
  2 reviews
  • 30 min prep time
  • 30 min total time
  • 9 ingredients
  • 6 servings

Ingredients

1
can (13.8 oz) Pillsbury™ refrigerated artisan pizza crust with whole grain*
1/2
cup coarsely chopped bacon
6
eggs, beaten
4
oz (half of 8-oz package) cream cheese, cut into small pieces
2
cups shredded Monterey Jack cheese with jalapeño peppers (8 oz)
1/2
cup sliced red bell pepper
1/4
cup thinly sliced red onion
Fresh chopped cilantro, if desired
Old El Paso™ salsa, if desired

Directions

  1. 1 Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 14-inch round pizza pan with cooking spray.
  2. 2 Unroll dough; place on pan. Starting at center, press out dough to edge of pan. Bake about 8 minutes or until crust edge begins to set.
  3. 3 Meanwhile, in 10-inch skillet, cook bacon 4 to 6 minutes over medium-high heat or until just crispy, stirring frequently. Remove bacon; drain drippings, leaving 1 teaspoon in skillet.
  4. 4 In same skillet, add eggs; cook 2 to 3 minutes, stirring frequently, until firm but still moist.
  5. 5 Spoon and spread eggs over crust. Drop cream cheese over eggs. Top with Monterey Jack cheese, bell pepper, onion and bacon. Bake 9 to 13 minutes longer or until crust is golden brown and cheese is melted. To serve, cut into 6 wedges. Sprinkle with cilantro, and serve with salsa.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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