Scrambled Egg Pizza

Why eat leftover pizza for breakfast when you can have ours fresh, with scrambled eggs, bacon and tomatoes, all atop a Pillsbury classic pizza crust. Best of all? It's ready to eat in only 20 minutes!

  • Prep Time 5 min
  • Total Time 20 min
  • Servings 4


to 4 tablespoons cornmeal
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
tablespoon olive oil
1 1/2
cups shredded mozzarella cheese (6 oz)
cup cooked real bacon pieces (from a jar or package)
cup sliced grape tomatoes
scallions, chopped
Land O’ Lakes® organic all-natural eggs
cup water
fresh basil leaves, sliced

  • 1 Heat oven to 425°F. Sprinkle 16-inch pizza pan with cornmeal (to prevent dough from sticking to pan). Unroll dough on pan; starting at center, press out dough to edge of pan, building up edge slightly. Brush with oil.
  • 2 Sprinkle cheese over dough; top with bacon, tomatoes and scallions. In small bowl, beat eggs and water with fork or wire whisk until well mixed; pour over top of other ingredients. Bake 8 to 10 minutes or until crust is crisp and eggs are set in center.

Expert Tips

To spread cornmeal easily and evenly in pan, use a shaker container.

To press out refrigerated pizza crust easily, let dough come to room temperature first, about 30 minutes.

For fluffier baked eggs, let them come to room temperature before using.