Bacon and Egg Breakfast Pizza

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 Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 192
  • Calories from fat: 0.0%
  • Fat: 10.1g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1g
  • Protein: 11.6g
  • Carbohydrate: 14.5g
  • Fiber: 0.1g
  • Cholesterol: 15mg
  • Iron: 1.4mg
  • Sodium: 560mg
  • Calcium: 132mg

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. 1. Preheat oven to 375°.
  2. 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. 3. Top prepared dough with potatoes, bacon, and cheddar cheese. Carefully pour egg whites over cheese; sprinkle with salt, pepper, and Parmesan cheese.
  4. 4. Bake at 375° for 23 minutes or until crust is browned. Cut into wedges.
  5.  
  6. Young Chefs can:
  7. Unroll dough
  8. Help top dough with toppings
  9.  
  10. Older Chefs can:
  11. Press dough triangles together
  12. Pour egg whites over cheese
  13. Sprinkle salt, pepper, and cheese
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