Breakfast Pizza

Pizza for breakfast? This recipe is loaded with bacon, eggs, cream cheese and bell peppers to make any morning tastier. MORE+ LESS-

can (13.8 oz) Pillsbury™ refrigerated classic pizza crust

1/2

cup coarsely chopped bacon (3 slices)

eggs, beaten

oz (half of 8-oz package) cream cheese, cut into small pieces

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

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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

Unroll dough; place on pan. Starting at center, press out dough to edge of pan. Bake about 8 minutes or until lightly browned.
3

Meanwhile, in 10-inch skillet, cook bacon 4 to 6 minutes over medium-high heat, stirring frequently, until just crispy. Remove bacon; drain drippings, leaving 1 teaspoon in skillet.
4

In same skillet, add eggs; cook 2 to 3 minutes over medium heat, stirring frequently, until firm but still moist.
5

Spoon and spread eggs over partially baked 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; serve with salsa.

You can also use Monterey Jack or Cheddar cheese.
Don't have a round pizza pan? Press crust into 15 x 10 x 1-inch pan, sprayed with cooking spray.
*All breads made with at least 8 grams whole grain. At least 48 grams whole grain recommended daily.