No kneading needed to make this scrambled eggs and bacon-stuffed bread! Roll out the refrigerated pizza crust and prepare to please the brunch crowd.
What You Need
Original recipe yields 6 servings
4 egg s
2 Tbsp. milk
2 green onion s, sliced
1 can (13.8 oz.) refrigerated pizza crust
1 pkg. (2.52 oz.) OSCAR MAYER Fully Cooked Thick Cut Bacon, cut into 1-inch pieces
1/2 cup KRAFT Shredded Sharp Cheddar Cheese
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Let's Make It
Heat oven to 350°F.
Whisk eggs and milk until blended. Stir in onions. Pour into skillet sprayed with cooking spray. Cook on medium heat 5 min. or until egg mixture is set but top is still moist, stirring frequently. Remove from heat.
Unroll pizza crust on baking sheet; press into 14x10-inch rectangle. Sprinkle bacon down center of dough; top with eggs and cheese. Fold both long sides of dough over filling, overlapping edges slightly in center. Pinch seams and ends together to seal; turn, seam-side down.
Bake 12 to 15 min. or until lightly browned. Let stand 5 min. before slicing to serve.
Substitute 2 Tbsp. chopped fresh chives for the sliced green onions.
Serve with fresh fruit.
For a glazed crust, prepare as directed brushing edge of crust with beaten egg after the first 8 min. of the baking time.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.