Eggs and Bacon Breakfast Pizza Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Kimberly Holland
Bacon and eggs, those American breakfast staples, go Italian in this quick pizza. Be careful not to overcook the eggs--you'll want to sop up the golden yolk with your crust.
Ingredients
12 ounces refrigerated fresh pizza dough
1 teaspoon olive oil
2.5 ounces part-skim mozzarella cheese, shredded (about 2/3 cup)
3 center-cut bacon slices, cooked and crumbled
4 large eggs
1 tablespoon grated Parmesan cheese
2 tablespoons minced fresh chives
2 tablespoons minced fresh flat-leaf parsley
Instructions
Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500 ° (keep pizza stone or baking sheet in oven as it preheats).
Let dough stand at room temperature for 30 minutes.
Roll dough into a 14-inch circle on a floured surface; pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Arrange dough on pizza stone. Brush oil over dough. Top evenly with mozzarella cheese and bacon. Crack eggs over top of pizza; sprinkle evenly with Parmesan cheese. Bake at 500 ° for 8 minutes or until crust is browned and crisp. Sprinkle with chives and parsley. Cut into 8 slices.
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