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Breakfast Pizza With Biscuit Crust

Breakfast Pizza with Biscuit Crust Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 590
Ingredients Method Notes

Ingredients
  

  • 1 can (16.3 oz) refrigerated biscuit dough (8 count)
  • 1 tbsp unsalted butter
  • 6 large eggs
  • 1/4 cup whole milk
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup shredded sharp cheddar cheese
  • 4 slices cooked bacon, crumbled
  • 2 tbsp sliced green onions (optional)

Method
 

  1. Heat oven to 375°F. Butter a 13x18 inch rimmed baking sheet. Press the 8 biscuits together into a 12x10 inch rectangle, about 1/4 inch thick, sealing seams.
  2. Par-bake the crust for 8 minutes until set and edges are dry but the center is pale.
  3. Whisk eggs, milk, 1/4 tsp salt, and pepper. Scramble in a buttered nonstick skillet over medium-low heat, stirring gently, until just set but still creamy, about 3 minutes.
  4. Spread eggs on crust, leaving a 1/2 inch border. Sprinkle with remaining 1/4 tsp salt, then cheese, then bacon.
  5. Bake 10 to 12 minutes until cheese is melted and edges are golden. Top with green onions, cool 2 minutes, slice into 8 pieces, and serve.

Notes

The pizza will keep in the refrigerator for up to 3 days. Reheat in a toaster oven or dry skillet to crisp the crust. If you want extra crunch, place the pan on the lowest rack during the final bake.