Your friends and family are sure to love this breakfast pizza topped with scrambled eggs and bacon.
What You Need
Original recipe yields 8 servings
1/4 cup milk
2 green onions, sliced
1 small tomato, chopped
1 ready-to-use baked pizza crust (12 inch)
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
6 slices OSCAR MAYER Fully Cooked Bacon, cut into 1-inch pieces
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Let's Make It
Heat oven to 450ºF.
Whisk eggs and milk until well blended. Stir in onions and tomatoes; pour into nonstick skillet sprayed with cooking spray. Cook on medium-low heat 5 min. or until eggs are set, stirring occasionally.
Place crust on baking sheet; top with egg mixture, VELVEETA and bacon.
Bake 10 min. or until pizza is heated through and VELVEETA is melted.
For a delightful brunch idea, serve with a seasonal fresh fruit salad.
Substitute 6 English muffins, split and toasted, for the pizza crust. Makes 12 servings.
Prepare using Mexican VELVEETA.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* 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.