Bacon Egg Cheese Breakfast Pizza Recipe 55

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BACON AND CHEESE BREAKFAST PIZZA



Bacon and Cheese Breakfast Pizza image

An area fire fighter shared this recipe with me. It's good for breakfast and even a light dinner. As a busy college student, I'm a big fan of this easy recipe.

Provided by Taste of Home

Categories     Appetizers     Breakfast     Brunch

Time 40m

Yield 6 servings.

Number Of Ingredients 6

Pastry for single-crust pie (9 inches)
1/2 pound bacon, cooked and crumbled
2 cup shredded Swiss cheese
4 large eggs, lightly beaten
1-1/2 cups sour cream
2 tablespoons chopped fresh parsley

Steps:

  • Roll pastry to fit a 12-in. pizza pan. Bake at 425° for 5 minutes. Sprinkle bacon and cheese evenly over crust. , In a large bowl, beat eggs, sour cream and parsley until smooth; pour over pizza. Bake for 20 to 25 minutes or until pizza is puffy and lightly browned.

Nutrition Facts : Calories 595 calories, Fat 40g fat (21g saturated fat), Cholesterol 248mg cholesterol, Sodium 1509mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 0 fiber), Protein 32g protein.

BACON AND EGG BREAKFAST PIZZA



Bacon and Egg Breakfast Pizza image

My husband has been trying to get the pizza place down the street to serve breakfast pizza. When he told me his idea, I came up with this bacon and egg version, but I put sausage on his half. It's great with the spicy salsa! -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 8 servings.

Number Of Ingredients 16

1 envelope (1/4 ounce) quick-rise yeast
1 teaspoon sugar
1/2 teaspoon salt
1-1/3 to 1-2/3 cups all-purpose flour
1/2 cup water
1 tablespoon vegetable oil
1 tablespoon cornmeal
TOPPINGS:
1 tablespoon butter
4 large eggs
1/4 teaspoon salt
Dash pepper
3/4 cup salsa
1/3 pound Canadian bacon, chopped
4 bacon strips, cooked and crumbled
1-1/4 cups shredded part-skim mozzarella cheese

Steps:

  • In a large bowl, combine the yeast, sugar, salt and 3/4 cup flour; set aside. In a small saucepan, heat water and oil to 120°-130°; stir into dry ingredients. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rest for 10 minutes., Grease a 14-in. pizza pan; sprinkle with cornmeal. Roll out and transfer dough to prepared pan; build up edges slightly. Bake at 400° for 13-15 minutes or until edges are lightly browned., Meanwhile, in a small skillet, melt butter over medium heat. Whisk the eggs, salt and pepper; add to skillet. Cook and stir until just set., Spread salsa over pizza crust; layer with meats, egg mixture and cheese. Bake 5-6 minutes longer or until cheese is melted.

Nutrition Facts :

BACON EGG AND CHEESE BREAKFAST PIZZA



Bacon Egg and Cheese Breakfast Pizza image

This may take a little extra work but it is well worth it! For a more kid-friendly version I half the peppers and onions and only add it to half the pizza! For a healthier version use reduced fat crescent rolls, cheese, milk and turkey bacon.

Provided by Angelofraa

Categories     Breakfast

Time 41m

Yield 15-18 pieces

Number Of Ingredients 14

2 (8 ounce) cans crescent rolls, Big & Flaky
8 eggs
1 small onion
1 red pepper
1 lb bacon
2 cups cheddar cheese, shredded
1/2 cup parmesan cheese, grated
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Steps:

  • Cook off the bacon, crumble and set aside.
  • Scramble up and cook the eggs and set aside.
  • Unroll crescent rolls onto a jelly roll pan or a cookie sheet with 1" sides and par-bake it for half the time the package calls for.
  • Dice and saute the onions and peppers until semi-soft and set aside.
  • Melt the butter on low and then blend in flour, salt, pepper, garlic powder and onion powder.
  • Cook on low heat stirring until the mixture is smooth and bubbly. Remove from heat stir in milk and bring to a boil stirring constantly for 1 minute and let stand for a few minutes to thicken.
  • Then pour the white sauce mixture over the par-baked crescent roll, top with scrambled eggs, bacon, onions, peppers and both cheeses.
  • Bake in oven for the remaining crescent package time or until crust is cooked and cheese is melted. Cut into squares and serve!

Nutrition Facts : Calories 391.1, Fat 27.3, SaturatedFat 11.6, Cholesterol 163.2, Sodium 644.9, Carbohydrate 19.8, Fiber 1.4, Sugar 2, Protein 15.9

EGG BREAKFAST PIZZA



Egg Breakfast Pizza image

This recipe will make two pizzas. I came up with it by accident by throwing a bunch of ingredients together. We make it on the weekends at the lake for breakfast/brunch. You can modify toppings. I usually make one sausage and one bacon. Each pizza will serve 3 to 4 people.

Provided by John Gaignat

Categories     Breakfast and Brunch     Eggs     Breakfast Pizza Recipes

Time 45m

Yield 12

Number Of Ingredients 10

1 pound ground sausage
2 (12 inch) prepared pizza crusts
12 eggs
¾ cup milk
salt and pepper to taste
1 (10.75 ounce) can condensed cream of celery soup
1 (3 ounce) can bacon bits
1 small onion, minced
1 small green bell pepper, chopped
4 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
  • Place pizza crusts upside down on cookie sheets and bake for 5 to 7 minutes. Do not allow to brown.
  • Beat eggs, milk, salt and pepper. Scramble eggs until firm.
  • Remove crusts from oven, turn right side up, spread 1/2 can of cream of celery soup on top of each crust. Spread 1/2 of egg mixture on each crust. Sprinkle bacon bits on one pizza and cooked sausage on the other. Cover each with onions and peppers. Top each pizza with 2 cups of cheese.
  • Bake in preheated oven, for 25 to 30 minutes, until cheese is golden brown.

Nutrition Facts : Calories 628.1 calories, Carbohydrate 38.7 g, Cholesterol 266.3 mg, Fat 38.2 g, Fiber 2.1 g, Protein 34.1 g, SaturatedFat 16.5 g, Sodium 1424.1 mg, Sugar 3.3 g

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