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Scrambled Egg Pizza

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Diane Schmidt
Updated Sep 14, 2015
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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!

Scrambled Egg Pizza

  • Prep Time 5 min
  • Total 20 min
  • Servings 4
  • Ingredients 10
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Ingredients

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

Instructions

  • Step 
    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.
  • Step 
    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.

Nutrition

600 Calories
27g Total Fat
32g Protein
57g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
600
Calories from Fat
250
Total Fat
27g
42%
Saturated Fat
10g
51%
Trans Fat
0g
Cholesterol
235mg
78%
Sodium
1260mg
53%
Potassium
360mg
10%
Total Carbohydrate
57g
19%
Dietary Fiber
2g
7%
Sugars
9g
Protein
32g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
6%
6%
Calcium
35%
35%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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