Canadian Bacon Pizza with Cheddar-Mustard Sauce

Canadian Bacon Pizza with Cheddar-Mustard  Sauce

Cheddar-mustard sauce provides a simple addition to a hearty pizza that's topped with bacon - perfect for dinner.

Prep Time

25

Minutes

Total Time

1:00

Hr:Mins

Makes

8

servings

Crust
8
cups frozen shredded hash brown potatoes, thawed, drained
2
tablespoons butter or margarine, melted
2
eggs, beaten, or 1/2 cup fat-free egg product
1/2
cup all-purpose flour
1/2
teaspoon salt
Cheddar-Mustard Sauce
4
oz pasteurized prepared cheese product loaf, cut into 1-inch cubes
2
tablespoons fat-free (skim) milk
1
teaspoon grated Parmesan cheese
1/2
teaspoon Dijon mustard
Topping
1
package (3.5 oz) pizza-style sliced Canadian-style bacon
6
eggs or 1 1/2 cups fat-free egg product
1/4
cup fat-free (skim) milk
1/4
teaspoon salt
1/8
teaspoon pepper
1
tablespoon butter or margarine
1
tablespoon chopped fresh chives
  1. Heat oven to 425ºF. Spray 12-inch pizza pan with cooking spray or grease with shortening. In large bowl, toss potatoes, 1/4 cup melted butter, 2 eggs, the flour and 1/2 teaspoon salt. Press potato mixture in pan. Bake 20 to 25 minutes or until edges are golden brown.
  2. Meanwhile, in small microwavable bowl, cover and microwave cheese product cubes and 2 tablespoons milk on High 1 minute; stir until smooth. Stir in Parmesan cheese and mustard until well blended. Spread 1/2 cup of the cheese sauce over potato crust; top with Canadian bacon. Cover remaining sauce to keep warm.
  3. Bake 5 to 7 minutes longer or until Canadian bacon is heated through.
  4. Meanwhile, in medium bowl, beat 6 eggs, 1/4 cup milk, 1/4 teaspoon salt and the pepper with fork or wire whisk until well mixed.
  5. In 10-inch skillet, heat 1 tablespoon butter over medium heat just until butter begins to sizzle. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
  6. Spoon scrambled eggs over hot crust. Drizzle with remaining 1/2 cup cheese sauce. Sprinkle with chives. Use a spatula to lift servings from pan.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Note from the Nutritionist:
This recipe is a little longer than some in this chapter, but take advantage of it and assign the kids to do different parts of it. Kids are more likely to eat a good meal after they've helped prepare it.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 380
    • (Calories from Fat 130),
  • Total Fat 14g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 240mg;
  • Sodium 780mg;
  • Total Carbohydrate 49g
    • (Dietary Fiber 4g,
    • Sugars 4g),
  • Protein 16g;
Percent Daily Value*:
    Exchanges:
    • 3 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.