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Bacon and Egg Breakfast Pizza

Oxmoor House
Yield 8 servings (serving size: 1 wedge)
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.

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

Nutrition 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

How to Make It

  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.

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  6. Young Chefs can:

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  8. Older Chefs can: