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Breakfast Pizza


Breakfast Pizza

Breakfast Pizza

Yield

Makes 6 servings

Ingredients

1 package (10 ounces) refrigerated biscuits
1/2 pound bacon slices
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1-1/2 cups milk
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/4 cup sliced green onions
1/4 cup chopped red bell pepper

Preparation

  1. Preheat oven to 350°F. Spray 13X9-inch baking dish with nonstick cooking spray.
  2. Separate biscuit dough; arrange in rectangle on lightly floured surface. Roll into 14X10-inch rectangle. Place in prepared dish; pat edges up sides of dish. Bake 15 minutes. Remove from oven; set aside.
  3. Meanwhile, place bacon in single layer in large skillet; cook over medium heat until crisp. Remove from skillet; drain on paper towels. Crumble; set aside.
  4. Melt butter in medium saucepan over medium heat. Stir in flour, salt and black pepper until smooth. Gradually stir in milk; cook and stir until thickened. Stir in cheese until melted. Spread sauce evenly over baked crust. Arrange bacon, green onions and bell pepper over sauce.
  5. Bake, uncovered, 20 minutes or until crust is golden brown. Cut into 6 wedges before serving.

Nutritional Information

Serving Size: 1 pizza wedge
Sodium 793 mg
Protein 10 g
Fiber 1 g
Carbohydrate 29 g
Cholesterol 18 mg
Total Fat 14 g
Calories from Fat 45 %
Calories 280

Dietary Exchange

Fat 2-1/2
Meat 1/2
Starch 2

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