Bacon and Egg Breakfast Pizza Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
Ingredients
- 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 (4 ounces) reduced-fat shredded extrasharp cheddar cheese
- 8 large egg whites, lightly beaten
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons grated fresh Parmesan cheese
Instructions
- Preheat oven to 375 °.
- Unroll dough, and separate 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 ° for 23 minutes or until crust is browned. Cut into wedges.
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