If you’re looking for a new way to eat eggs and bacon, then this bacon and egg breakfast pizza is for you!
- 1 packet (15 oz size) Refrigerated Pizza Crust
- 1 tbsp Olive oil
- 6 Eggs
- 3 tablespoons Milk
- Salt and pepper to taste
- 1 tbsp Butter without salt
- 6 slices Bacon, cooked, drained and crumbled
- 1 cup Grated mozzarella cheese
- 1 cup Grated sharp cheddar cheese
Preheat the oven to 400ºF. Lightly spray a 13 1/4 x 9 1/4 x 5/8 inch baking dish (or small ovenproof dish) with nonstick cooking spray. Put aside.
Unroll the crust on the mold and flatten the dough to the edge of the mold. Pinch the edges of the dough up to form a crust. Brush the dough with olive oil then prick it with a fork. Bake for 7 to 8 minutes or until lightly browned.
In a medium bowl, whisk eggs and milk. Season with salt and pepper.
In a large skillet, melt the butter over medium heat. Add eggs and cook over medium heat until set. Spoon the eggs evenly over the crust. Sprinkle with bacon and cheeses.
Bake for 5 to 7 minutes or until cheese melts. Remove from oven and cut into squares. Enjoy!