A refrigerated pizza crust is baked around a mixture of scrambled eggs and bacon in this fun and easy Sunday-morning egg bake.
What You Need
Original recipe yields 6 servings
4 egg s
2 Tbsp. milk
1/8 tsp. ground red pepper (cayenne)
1 green onion, sliced
1 can (13.8 oz.) refrigerated pizza crust
1 pkg. (2.1 oz.) OSCAR MAYER Fully Cooked Thick Cut Bacon, cut into 1-inch pieces
1/2 cup KRAFT Shredded Swiss Cheese
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Let's Make It
Heat oven to 400ºF.
Whisk eggs, milk and pepper in medium bowl until blended; stir in onions. Pour into skillet sprayed with cooking spray. Cook on medium heat 5 min. or until set but top is still moist, stirring occasionally; set aside.
Unroll pizza crust onto baking sheet sprayed with cooking spray; pat into 14x10-inch rectangle. Sprinkle bacon down center of dough; top with egg mixture and cheese. Fold long sides of dough over filling, slightly overlapping edges in center; pinch seams and ends together to seal.
Bake 12 to 15 min. or until lightly browned. Let stand 5 min. before serving.
For a delightful brunch idea, serve this Scrambled Eggs & Bacon Calzone with a seasonal fruit salad.
Prepare using 2 Tbsp. chopped fresh chives for the onions.
For a glazed crust, brush with beaten egg after baking 8 min.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 32g
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.