Breakfast Bacon Egg Pizza
Equipment
- baking pan 15x10x1-inch
- Fork
- mixing bowl
- whisk,
- nonstick skillet
- spoon
Ingredients
- 1 tube 13.8 ounces refrigerated pizza crust
- 2 tablespoons olive oil divided
- 6 large eggs
- 2 tablespoons water
- 1 package 3 ounces bacon bits
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Grease a 15x10x1-inch baking pan.
- Unroll the pizza crust and press it onto the bottom and ½ inch up the sides of the prepared pan.
- Prick the crust thoroughly with a fork and brush it with 1 tablespoon of olive oil.
- Bake until lightly browned, for about 7-8 minutes.
- Meanwhile, in a mixing bowl, whisk together the eggs and water.
- In a nonstick skillet, heat the remaining olive oil over medium heat.
- Add the eggs and cook, stirring, just until thickened and no liquid egg remains.
- Spoon the cooked eggs over the baked crust.
- Sprinkle with bacon bits and the shredded Monterey Jack and cheddar cheeses.
- Bake until the cheese is melted, for about 5-7 minutes.
- Serve hot and enjoy your breakfast bacon egg pizza!
Notes / Tips / Wine Advice:
Wine Advice:
For a breakfast dish like this, you might prefer a non-alcoholic beverage such as orange juice or a hot cup of coffee. If you’re feeling adventurous, a mimosa (orange juice and champagne) could add a festive touch to your brunch.
Nutritional Information
Calories: 352 kcal | Carbohydrates: 24 g | Protein: 20 g | Fat: 20 g | Fiber: 1 g | Sugar: 3 g