Loaded Breakfast Pizza

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Enjoy the wholesome taste of eggs, chopped bacon and fresh bell peppers atop an artisan crust.

Ingredients:

  • 1 can Pillsbury Refrigerated Artisan Pizza Crust
  • 1/2 cup coarsely chopped bacon
  • 6 eggs, beaten
  • 4 oz. cream cheese, cut into 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)
  • salsa (if desired)

Directions:

  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 crust edge begins to set.
  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. In same skillet, add eggs; cook 2 to 3 minutes, stirring frequently, until firm but still moist.
  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.

image & recipe via Pillsbury

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