Bacon and Egg Pizza
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.
*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.
Serves 2
Ingredients
- 7 inch pizza crust (choose whole wheat for more fiber)
- 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
Directions
- Preheat oven to 400 degrees. Grease a baking pan. Place pizza crust on baking pan. Form a 1/2 inch raisedcrust 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 Facts
Calories: 338
Total Fat: 15 g
Saturated Fat: 4 g
Cholesterol: 225 mg
Sodium: 357 mg
Total Carbohydrate: 32 g
Fiber: 2 g
Sugar: 4 g
Protein: 21 g