Cheesy Scramblin' Pizza

(21)

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photo by:kraft

Your friends and family are sure to love this breakfast pizza topped with scrambled eggs and bacon.

time

prep:

10 min

total:

20 min

servings

total:

8 servings

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What You Need

eggs

1/4

cup milk

green onions, sliced

small tomato, chopped

ready-to-use baked pizza crust (12 inch)

1/2

lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes

slices OSCAR MAYER Fully Cooked Bacon, cut into 1-inch pieces

Make It

HEAT oven to 450ºF.

WHISK eggs and milk until well blended. Stir in onions and tomatoes; pour into nonstick skillet sprayed with cooking spray. Cook on medium-low heat 5 min. or until eggs are set, stirring occasionally.

PLACE crust on baking sheet; top with egg mixture, VELVEETA and bacon.

BAKE 10 min. or until pizza is heated through and VELVEETA is melted.

Kraft Kitchens Tips

Serving Suggestion

For a delightful brunch idea, serve with a seasonal fresh fruit salad.

Variation

Substitute 6 English muffins, split and toasted, for the pizza crust. Makes 12 servings.

Substitute

Prepare using Mexican VELVEETA.

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a cook

posted:5/16/2003

My sister made this and it was absolutely superb! I took a piece to lunch the next day and it was surprisingly good reheated.

a cook

posted:5/15/2003

I made this for my whole family and they just loved it. I made two pizzas, one with bacon and the other I substituted six links of cooked sausage that I cut up. I also substituted cheddar cheese for the Velveeta. It turned out wondefully and everyone loved it!!!

a cook