Scrambled Egg Pizza
Diane Schmidt
Updated Sep 14, 2015
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
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
-
Step1Heat 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.
-
Step2Sprinkle 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
4Tips from the Betty Crocker Kitchens
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