6 slices (9 ounces) thick-cut bacon
1 (13 4/5 ounce) tube refrigerated pizza crust (such as Pillsbury)
3 tablespoons unsalted butter, divided
1/2 cup chopped yellow onion (from 1 small onion)
1/2 cup chopped green bell pepper (from 1 small bell pepper)
3/4 teaspoon fine salt, divided
1/4 teaspoon crushed red pepper
6 large eggs
1/2 cup heavy whipping cream
1/4 teaspoon ground black pepper
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup (4 ounces) shredded low-moisture part-skim mozzarella cheese
Sliced scallions
Steps to Make It
-
Gather the ingredients. Preheat the oven to 425 F.
-
Line a large rimmed baking sheet with foil and place a wire rack on top. Lay bacon slices on the rack (do not overlap).
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Bake in the preheated oven until cooked through and crisp, 16 to 20 minutes. Transfer the bacon to a paper towel-lined plate to drain. Let cool for 5 minutes. Chop bacon into large bite-size pieces and set aside.
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Unroll pizza crust onto a 15- x 10-inch jelly roll pan or large sheet pan, gently stretching it to fit all the way to the edges.
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Bake the crust in the preheated oven until lightly golden, about 8 minutes. Remove from the oven and set aside.
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While the crust is baking, melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Add the onions, peppers, 1/4 teaspoon of the salt, and crushed red pepper; cook, stirring occasionally, until softened, about 5 minutes. Transfer onion mixture to a small bowl and set aside. Do not wipe skillet clean.
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Whisk together the eggs, cream, remaining 1/2 teaspoon salt, and black pepper until well combined.
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Melt the remaining 2 tablespoons butter in the same skillet over low heat. Add the egg mixture and cook, stirring constantly, until the eggs just begin to set and hold their shape, about 5 minutes (eggs should not be fully cooked through, they will continue to cook in the oven).
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Sprinkle the cheddar and mozzarella evenly over the par-baked crust, leaving a 1/2-inch border. Scatter the onion and pepper mixture over the cheese. Spoon the eggs evenly over the onion and pepper mixture, and sprinkle with chopped bacon.
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Return the pizza to the oven and bake until the cheese is melted and the crust is golden brown, 6 to 8 minutes. Remove the pizza from the oven and garnish with the sliced scallions, if desired. Serve hot.
This recipe was developed by Nicole Hopper
How To Store Leftover Breakfast Pizza
Refrigerate leftovers in an airtight container for up to 3 days. Reheat slices in the microwave or toaster oven until heated through.
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a:5:{i:0;a:2:{s:5:"title";s:24:"Gather the Ingredients";s:4:"text";s:77:"Gather all ingredients and preheat the oven to 425 F.
";}i:1;a:2:{s:5:"title";s:31:"Prepare the Baking Sheet";s:4:"text";s:85:"Line a large rimmed baking sheet with foil and place a wire rack on top.
";}i:2;a:2:{s:5:"title";s:30:"Cook the Bacon";s:4:"text";s:115:"Bake the bacon in the oven until cooked through and crisp, about 16 to 20 minutes. Transfer to a paper towel-lined plate to drain.
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";}}Breakfast & Brunch, Breakfast Casseroles
American Breakfast
Cooking for Kids
Egg Recipes
