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VELVEETA® Lovers' Southwestern Bacon & Eggs Pizza

photo by:kraft
Ready-made salsa, a ready-to-use crust and a package of fully cooked bacon help make this bacon-and-eggs pizza a 25-minute dish.
15 min
25 min
6 servings

What You Need

cup  milk
 green onions, sliced
lb.  (4 oz.) VELVEETA, cut into 1/2-inch cubes, divided
cup  TACO BELL® Thick & Chunky Mild Salsa
 ready-to-use baked pizza crust (12 inch)
pkg.  (2.52 oz.) OSCAR MAYER Fully Cooked Thick Cut Bacon, cut into 1/2-inch pieces, divided

Make It

HEAT oven to 400ºF.

WHISK eggs, milk and onions until blended; pour into medium nonstick skillet. Cook on medium heat 5 min. or until egg mixture is set but still moist, stirring occasionally. Remove from heat.

COMBINE 3/4 of the VELVEETA and salsa in small microwaveable bowl; cover with waxed paper. Microwave on HIGH 45 sec.; stir until VELVEETA is completely melted and mixture is well blended.

PLACE pizza crust on baking sheet; spread with VELVEETA mixture. Cover with 2/3 of the bacon and egg mixture; top with remaining bacon and VELVEETA.

BAKE 10 min. or until VELVEETA is melted.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Special Extra
For added kick, add 1 finely chopped jalapeno pepper to the egg mixture before cooking as directed.
How to Make Perfect Scrambled Eggs
The secret to successfully scrambling eggs is to cook them slowly over medium heat. Resist the temptation to rush the cooking process by using high heat as this results in overcooked, rubbery eggs.
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