Bacon and Egg Breakfast Pizza

Bacon and Egg Breakfast Pizza Recipe
Oxmoor House
Bacon, cheese, and potatoes make for tasty toppings on this kid-approved pizza. Reheat leftovers on a griddle or in a skillet over medium heat to get a crisp crust without overcooking the filling.

Yield:

8 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 192
Caloriesfromfat 0.0 %
Fat 10.1 g
Satfat 4.9 g
Monofat 1.9 g
Polyfat 1 g
Protein 11.6 g
Carbohydrate 14.5 g
Fiber 0.1 g
Cholesterol 15 mg
Iron 1.4 mg
Sodium 560 mg
Calcium 132 mg

Ingredients

1 (8-ounce) can reduced-fat refrigerated crescent dinner roll dough
Cooking spray
1 cup frozen shredded or diced hash brown potatoes, thawed
6 center-cut bacon slices, cooked and crumbled
1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese
8 large egg whites, lightly beaten
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons grated fresh Parmesan cheese

Preparation

1. Preheat oven to 375°.

2. Unroll dough, and separate into triangles. Press triangles together to form a single 10-inch round crust on a 12-inch pizza pan coated with cooking spray. Crimp edges of dough with fingers to form a rim.

3. Top prepared dough with potatoes, bacon, and cheddar cheese. Carefully pour egg whites over cheese; sprinkle with salt, pepper, and Parmesan cheese.

4. Bake at 375° for 23 minutes or until crust is browned. Cut into wedges.

 

Young Chefs can:

  • Unroll dough
  • Help top dough with toppings

 

Older Chefs can:

  • Press dough triangles together
  • Pour egg whites over cheese
  • Sprinkle salt, pepper, and cheese

Note:

August 2011
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