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Scrambled Egg Pizza

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Scrambled Egg Pizza
  • Prep Time 5 min
  • Total Time 20 min
  • Servings 4
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Why eat leftover pizza for breakfast when you can have ours fresh, with scrambled eggs, bacon and tomatoes, all atop a Pillsbury classic pizza crust. Best of all? It's ready to eat in only 20 minutes!

Ingredients

2
to 4 tablespoons cornmeal
1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
1
tablespoon olive oil
1 1/2
cups shredded mozzarella cheese (6 oz)
1
cup cooked real bacon pieces (from a jar or package)
1
cup sliced grape tomatoes
3
scallions, chopped
4
Land O’ Lakes® organic all-natural eggs
1/4
cup water
4
fresh basil leaves, sliced

Directions

  • 1 Heat oven to 425°F. Sprinkle 16-inch pizza pan with cornmeal (to prevent dough from sticking to pan). Unroll dough on pan; starting at center, press out dough to edge of pan, building up edge slightly. Brush with oil.
  • 2 Sprinkle cheese over dough; top with bacon, tomatoes and scallions. In small bowl, beat eggs and water with fork or wire whisk until well mixed; pour over top of other ingredients. Bake 8 to 10 minutes or until crust is crisp and eggs are set in center.
LAND O LAKES is a registered trademark of Land O’Lakes, Inc.
Tips  

Expert Tips

To spread cornmeal easily and evenly in pan, use a shaker container.

To press out refrigerated pizza crust easily, let dough come to room temperature first, about 30 minutes.

For fluffier baked eggs, let them come to room temperature before using.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
632.7
Daily Value
Total Fat
33.1g
51%
(
Saturated Fat
12.4g
62%
)
Cholesterol
242.5mg
81%
Sodium
1136.6mg
47%
Total Carbohydrate
56.5g
19%
(
Dietary Fiber
2.5g
10%
,
Sugars
8.3g
)
Protein
27.6g
Daily Value*:
Vitamin C
12.20%
12%
Calcium
28.70%
29%
Iron
21.50%
22%
*Percent Daily Values are based on a 2,000 calorie diet.
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