BACON RECIPES FOR BREAKFAST RECIPES

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BACON BREAKFAST PIZZA RECIPE: HOW TO MAKE IT



Bacon Breakfast Pizza Recipe: How to Make It image

I used to make this bacon breakfast pizza for my morning drivers when I worked at a delivery place. And they just loved it. Breakfast pizza is a quick and easy eye-opener that appeals to all ages. —Cathy Shortall, Easton, Maryland

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 7

1 tube (13.8 ounces) refrigerated pizza crust
2 tablespoons olive oil, divided
6 large eggs
2 tablespoons water
1 package (3 ounces) bacon bits
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese

Steps:

  • Preheat oven to 400°. Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. pan. Prick thoroughly with a fork; brush with 1 tablespoon oil. Bake until lightly browned, 7-8 minutes., Meanwhile, whisk together eggs and water. In a nonstick skillet, heat remaining oil over medium heat. Add eggs; cook and stir just until thickened and no liquid egg remains. Spoon over crust. Sprinkle with bacon bits and cheeses., Bake until cheese is melted, 5-7 minutes.

Nutrition Facts : Calories 352 calories, FatContent 20g fat (8g saturated fat), CholesterolContent 169mg cholesterol, SodiumContent 842mg sodium, CarbohydrateContent 24g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 20g protein.

BACON-EGG BREAKFAST BITES RECIPE - PILLSBURY.COM



Bacon-Egg Breakfast Bites Recipe - Pillsbury.com image

Wrap up a bacon, egg and potato breakfast in Pillsbury™ crescent dough for an easy brunch bite that’s kid-friendly (and delicious)!

Provided by Pillsbury Kitchens

Total Time 40 minutes

Prep Time 20 minutes

Yield 12

Number Of Ingredients 7

1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
8 slices precooked bacon (from 2.52-oz package), cut into thirds
24 frozen potato nuggets (from 2-lb bag), thawed
5 eggs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Chopped fresh parsley, if desired

Steps:

  • Heat oven to 375°F. Generously spray bottoms and sides of 24 light-colored nonstick mini muffin cups with cooking spray. Remove crescent dough sheet from can, and leave rolled up. With sharp knife, cut dough roll crosswise into 8 equal rounds. Unroll each crescent round into 13-inch strip; cut into thirds, forming 24 strips of dough.
  • Place one piece of bacon on 1 dough strip; top with potato nugget, and roll up, stretching dough and pinching ends to seal. Place in mini muffin cup, spiral side up. Repeat with remaining crescent strips, bacon and potato nuggets.
  • In medium bowl, beat eggs, salt and pepper until well blended. Carefully spoon generous tablespoon egg mixture around each dough-wrapped potato nugget.
  • Bake 15 to 20 minutes or until golden brown on top and egg mixture is set. Loosen sides, and remove from muffin cups to serving platter. Garnish with parsley. Serve warm.

Nutrition Facts : Calories 150 , CarbohydrateContent 14 g, CholesterolContent 85 mg, FatContent 1 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 390 mg, SugarContent 2 g, TransFatContent 1/2 g

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