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Bacon & Eggs Pizza

At a resort buffet, I tried a breakfast pizza and wanted to adapt it for home. It’s an awesome alternative to typical egg bakes. —Noelle Myers, Grand Forks, North Dakota
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 slices

Ingredients

  • 8 thick-sliced bacon strips, chopped
  • 1/4 cup finely chopped onion
  • 4 large eggs
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1 prebaked 12-inch pizza crust
  • 1/2 cup Alfredo sauce
  • 1/2 cup chopped roasted sweet red peppers
  • 2/3 cup shredded cheddar cheese
  • 1/2 cup crumbled queso fresco or shredded part-skim mozzarella cheese

Directions

  • Preheat oven to 425°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.
  • Add onion to drippings; cook and stir over medium-high heat until tender. Remove from pan. Wipe skillet clean if necessary.
  • In a small bowl, whisk eggs, Parmesan cheese and seasonings until blended. In same pan, heat butter over medium-high heat. Pour in egg mixture; cook and stir until eggs are almost set.
  • Place pizza crust on an ungreased baking sheet. Spread with Alfredo sauce. Top with red peppers, bacon, onion and scrambled eggs. Sprinkle with cheeses. Bake 6-8 minutes or until cheese is melted and eggs are set.
Nutrition Facts
1 slice: 465 calories, 26g fat (12g saturated fat), 190mg cholesterol, 1152mg sodium, 34g carbohydrate (3g sugars, 2g fiber), 24g protein.
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