Bacon and Egg Breakfast Pizza
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Bacon and Egg Breakfast Pizza
Provided by: Taste Editors
total
prep
192 calories/serving
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.
Recipe from The Ultimate Kid-Approved Cookbook by Editors of Cooking Light Magazine/Oxmoor House, 2011.
Recipe from The Ultimate Kid-Approved Cookbook by Editors of Cooking Light Magazine/Oxmoor House, 2011.
Ingredients
- 8 large egg whites, lightly beaten
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons grated fresh Parmesan cheese
- 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 reduced-fat shredded extra sharp cheddar cheese
Directions
- Preheat oven to 375 degrees Fahrenheit.
- Unroll dough, and sepa- rate 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.
- Top prepared dough with potatoes, bacon, and cheddar cheese. Carefully pour egg whites over cheese; sprinkle with salt, pepper, and Parmesan cheese.
- Bake at 375 degrees Fahrenheit for 23 minutes or until crust is browned. Cut into wedges.
- * Young chefs can unroll the dough and help top it with toppings.
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First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am