Bacon & Cheese Breakfast Pizza
Yield
6 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | inch |
pie shell (9 inch)
|
|
| ½ | pound |
bacon
cook, crumble |
|
| 8 | ounces |
swiss cheese
|
|
| 4 | large |
eggs
|
|
| 12 | ounces |
sour cream
|
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | inch |
pie shell (9 inch)
|
|
| 226.8 | g |
bacon
cook, crumble |
|
| 231.2 | ml/g |
swiss cheese
|
|
| 4 | large |
eggs
|
|
| 346.8 | ml/g |
sour cream
|
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
Directions
Roll pastry to fit into a 12 inch pizza pan.
Bake at 425F for 5 minutes.
Sprinkle bacon and cheese evenly over crust. In a bowl, beat eggs, sour cream and parsley until smooth; pour over pizza.
Bake for 20 to 25 minutes or until pizza is puffy and lightly browned.
Yield 6 main-dish or 18 appetizer servings.
