Bacon and Egg Pizza
This unique pizza will convert anyone into a breakfast eater. Kids will love this special breakfast treat. Use any combination of vegetables that are family favorites. The pizza can be made ahead and refrigerated until ready to serve. (See reheating recommendations below.)
Note that eggs are now 12 percent lower in cholesterol than they were a few years ago (185 mg. cholesterol). This is related to nutritional improvements in poultry feeding.
7 inch pizza crust
3 slices low fat turkey bacon, diced
1/4 pound sliced mushrooms
1/2 medium red pepper, thinly sliced
1/3 cup shredded mozzarella cheese
2 eggs or ½ cup Egg Beaters
2 teaspoons water
salt and pepper
Preheat oven to 400 degrees. Grease a baking pan. Place pizza crust on baking pan. Form a 1/2 inch raised crust around the edge. Bake for 7 - 15 minutes or until it is beginning to brown. Remove from oven and set aside. Reduce oven temperature to 375 degrees.
In a small skillet, cook bacon over medium heat until crisp. Remove from pan and set aside. Add mushrooms and pepper and cook until tender. Spoon vegetables on top of pizza crust. Sprinkle with cheese. In a small bowl, combine eggs and water. Beat well. Add desired amount of salt and pepper. Pour over crust. Sprinkle bacon pieces on top. Bake 15 - 20 minutes or until eggs have set.
Note: Any combination of cooked vegetable can be substituted for the mushrooms and peppers.
Best Way to Reheat Pizza
If pizza is made ahead and refrigerated, place cold pizza in a medium non-stick skillet. Place over low-medium heat. Cover skillet until top of the pizza is warm. Remove cover and continue heating until crust is crisp on the bottom and pizza is heated through.
Nutrition Information Per Serving
Fat, gm. 15
Protein, gm. 18
Carbs, gm. 28
Cholesterol, mg. 195
Fiber, gm. 1.1
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