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.
What You Need
Original recipe yields 6 servings
6 egg s
1/4 cup milk
2 green onions, sliced
1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes, divided
1/4 cup TACO BELL® Thick & Chunky Mild Salsa
1 ready-to-use baked pizza crust (12 inch)
1 pkg. (2.52 oz.) OSCAR MAYER Fully Cooked Thick Cut Bacon, cut into 1/2-inch pieces, divided
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 26g
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.