Ingredients
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1/2
cup coarsely chopped bacon (3 slices)
6
eggs, beaten
4
oz (half of 8-oz package) cream cheese, cut into small pieces
2
cups shredded Monterey Jack cheese with jalapeño peppers (8 oz)
1/2
cup sliced red bell pepper
1/4
cup thinly sliced red onion
Fresh chopped cilantro, if desired
Old El Paso™ salsa, if desired
Preparation
Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 14-inch round pizza pan with cooking spray.
Unroll dough; place on pan. Starting at center, press out dough to edge of pan. Bake about 8 minutes or until lightly browned.
Meanwhile, in 10-inch skillet, cook bacon 4 to 6 minutes over medium-high heat, stirring frequently, until just crispy. Remove bacon; drain drippings, leaving 1 teaspoon in skillet.
In same skillet, add eggs; cook 2 to 3 minutes over medium heat, stirring frequently, until firm but still moist.
Spoon and spread eggs over partially baked crust. Drop cream cheese over eggs. Top with Monterey Jack cheese, bell pepper, onion and bacon. Bake 9 to 13 minutes longer or until crust is golden brown and cheese is melted. To serve, cut into 6 wedges. Sprinkle with cilantro; serve with salsa.
