Ingredients40 m servings
- Heat oven to 375 degrees F. Pat and stretch dough into 14x6-inch rustic rectangle on baking sheet sprayed with cooking spray; brush with oil.
- Top with 1 cup cheese and half the onions, leaving 4 (3-inch) areas of dough untopped. (Eggs will be added here.) Crack eggs, 1 at a time, into small bowl, then slip onto dough. Top dough with tomatoes, bacon, remaining cheese and onions, being careful to avoid topping the eggs.
- Bake 23 to 25 min. or until crust is golden brown and eggs are done.
- Nutritional info per serving: calories 420 total fat 22 g saturated fat 9 g cholesterol 160 mg sodium 790 mg carbohydrate 37 g dietary fiber 1 g sugars 1 g protein 19 g vitamin a 15 %DV vitamin c 2 %DV calcium 25 %DV iron 10 %DV
ReviewsRead all reviews 4
Instead of refrigerated pizza dough, I used one of those containers of refrigerated REDUCED FAT crescent roll dough. I made no other changes. I did not eat this myself but my husband and kids di...
Delicious and perfect for a quick and easy breakfast! I modified this a bit to use what I had on hand. Instead of pizza dough I made this into a French bread breakfast. I toasted the bread fir...
What a great recipe for a quick and easy breakfast. My girlfriend thought I was crazy when I said I was making a Breakfast Pizza, but wound up loving me afterwards. Followed the recipe exactly...