Some love pizza for breakfast. Others don't. But everyone will agree that this Cheesy Bacon & Eggs Pizza rocks—any time of day!
What You Need
Original recipe yields 6 servings
12 slices OSCAR MAYER Center Cut Bacon
6 egg s, beaten
1 refrigerated thin pizza crust (12 inch)
1/2 cup (half of 8-oz. tub) PHILADELPHIA Garden Vegetable Cream Cheese Spread
1 large tomato, cut into 6 thin slices
1/2 cup KRAFT Shredded Monterey Jack Cheese
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Let's Make It
Heat oven to 400ºF.
Cover microwaveable plate with paper towel. Place 6 bacon slices in single layer on prepared plate; cover with additional paper towel. Microwave on HIGH 3 min. or until bacon is partially cooked. Transfer to clean paper towels; drain. Repeat with clean paper towels and remaining bacon slices.
Cook eggs in large skillet sprayed with cooking spray on medium heat 5 min. or until set but still moist, stirring occasionally.
Chop bacon. Place pizza crust on baking sheet; spread with cream cheese spread. Top with eggs, tomatoes, bacon and shredded cheese.
Bake 12 min. or until shredded cheese begins to melt and crust is heated through.
Serve with fresh fruit salad to round out the meal.
Chop 1 pkg. (2.1 oz.) OSCAR MAYER Fully Cooked Bacon. Use instead of the partially cooked bacon.
Prepare as directed, topping the unbaked pizza with additional pizza toppings, such as finely chopped onions and/or red peppers or green peppers. Sprinkle with chopped fresh chives, basil leaves or parsley just before serving.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 1g
* 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.