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Bacon and Potato Breakfast Pizza

(70)

3 reviews

15 min prep time
40 min total time
8 ingredients
8 servings

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Breakfast favorites--bacon, potatoes and cheese--top this easy pizza.

Bake-Off® Contest 41, 2004

Richard McHargue

Richmond, Kentucky

Ingredients

1: can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

1: box (9 oz) frozen roasted potatoes with garlic & herbs

4: eggs

1/3: cup milk

8: slices precooked bacon, cut into 1-inch pieces

1 1/2: cups shredded Cheddar cheese (6 oz)

: Salt and pepper, if desired

2: tablespoons chopped fresh parsley

Steps

1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
2 If using crescent rolls: Unroll dough into pan; press in bottom and 1/2 inch up sides to form crust; press perforations to seal. If using dough sheet: Unroll dough into pan; press in bottom and 1/2 inch up sides to form crust.
3 Bake 5 minutes. Meanwhile, cut small slit in center of roasted potatoes pouch; microwave on High 2 to 3 minutes or until thawed. Remove potatoes from pouch; cut larger pieces in half.
4 In medium bowl, beat eggs. Stir in milk, bacon, 1 cup of the cheese, the thawed potatoes, salt and pepper.
5 Remove partially baked crust from oven. Spoon potato mixture evenly over crust. Sprinkle remaining 1/2 cup cheese and the parsley over top.
6 Return to oven; bake 20 to 25 minutes longer or until set and edges are golden brown. Cut into squares.

1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
2 If using crescent rolls: Unroll dough into pan; press in bottom and 1/2 inch up sides to form crust; press perforations to seal. If using dough sheet: Unroll dough into pan; press in bottom and 1/2 inch up sides to form crust.
3 Bake 5 minutes. Meanwhile, cut small slit in center of roasted potatoes pouch; microwave on High 2 to 3 minutes or until thawed. Remove potatoes from pouch; cut larger pieces in half.
4 In medium bowl, beat eggs. Stir in milk, bacon, 1 cup of the cheese, the thawed potatoes, salt and pepper.
5 Remove partially baked crust from oven. Spoon potato mixture evenly over crust. Sprinkle remaining 1/2 cup cheese and the parsley over top.
6 Return to oven; bake 20 to 25 minutes longer or until set and edges are golden brown. Cut into squares.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 170

% Daily Value

Total Fat: 19g; 29%
Saturated Fat 8g 42% Trans Fat 2g
Cholesterol: 135mg; 45%
Sodium: 550mg; 23%
Total Carbohydrate: 19g; 6%
Dietary Fiber 0g 0% Sugars 3g
Protein: 13g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 0%; 0%
Calcium: 15%; 15%
Iron: 8%; 8%

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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