Bacon and Egg Breakfast Pizza

3 Reviews
ADD YOUR REVIEW
Oxmoor House
Yield
8 servings (serving size: 1 wedge)
August 2011
RECIPE BY 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.

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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 3

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

Step 4

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

Step 5

 

Step 6

Young Chefs can:

Step 7

 

Step 8

Older Chefs can:

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Ratings & Reviews

Dougboy's Review

anaminaya
April 14, 2014
I made this exactly as directed and it wasn't bad. I found there weren't enough triangles to create a circle with just one can of dough. Fortunately I had a second. It wasn't hard to make it was fair tasty. A nice alternative to regular breakfasts.

anaminaya's Review

Dougboy
January 12, 2013
N/A

MeganPrice's Review

MeganPrice
June 17, 2012
This was so good and so easy! I used 6 whole eggs and it was the perfect amount. I will make this again and it would be perfect to bring to a brunch potluck, too!