Ingredients for Breakfast Pizzas
- 4 slices bacon, cooked and crumbled
- Sliced Mushrooms
- 2 large eggs, scrambled
- Refrigerated Crescent Dinner Rolls
- 4 ounces cream cheese, softened
- Basil Pesto
- 1 cup shredded mozzarella cheese
- Italian Plum Tomatoes
- Green Onions
- Cooking spray
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How to Make Breakfast Pizzas
- Preheat oven to 375°F (190°C).
- Spray a large baking sheet with cooking spray.
- Cook bacon until crisp. Drain on paper towels, crumble, and set aside. Reserve 1 tablespoon of bacon drippings.
- In the same skillet, sauté mushrooms in reserved bacon drippings for 5 minutes until lightly browned. Drain on paper towels and set aside.
- Scramble eggs in butter or bacon drippings until cooked through. Set aside.
- Unroll crescent roll dough and separate into 4 rectangles. Press each into an 8x4-inch rectangle, sealing perforations.
- Cut each rectangle in half crosswise, creating 8 squares.
- Place squares 1/2 inch apart on the prepared baking sheet.
- In a small bowl, mix softened cream cheese and pesto.
- Spread 2 teaspoons of cream cheese mixture onto each square.
- Evenly distribute cooked mushrooms and scrambled eggs over the cream cheese mixture.
- Sprinkle 1/2 cup of mozzarella cheese over the eggs and mushrooms.
- Arrange tomato slices over the cheese.
- Sprinkle with chopped onions, crumbled bacon, and the remaining 1/2 cup of mozzarella cheese.
- Bake for 13-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
8g
Fat
33g
Carbs
6g
