Mini Breakfast Pizzas
20Prep Time Minutes
30Total Time Minutes
5Number of Ingredients
PAM® Original No-Stick Cooking Spray
1 can (16 oz each) refrigerated jumbo buttermilk biscuits (8 count)
2 tablespoons chive and onion cream cheese spread
1 carton (16 oz each) Egg Beaters® Original
8 slices American cheese
1 pkg (6.4 oz each) frozen Banquet® Brown 'N Serve(tm) Maple Sausage links, cut in half crosswise and lengthwise
|% Daily Value|
|Total Fat||25 g||39%|
|Saturated Fat||13 g||66%|
|Dietary Fiber||25 g||99%|
|Vitamin A||798 iu||16%|
Preheat oven to 375°F. Spray 2 large baking sheets and large nonstick skillet with cooking spray. Place 4 biscuits on each baking sheet; press each into a 5-inch round. Bake 7 minutes. Remove from oven; set aside.
Meanwhile, heat skillet over medium heat. Add cream cheese spread; heat until softened. Add Egg Beaters; cook 1 minute without stirring until edges and bottom begin to set. Gently turn to scramble; continue cooking until Egg Beaters are set and cream cheese is blended in. Remove from heat; set aside.
Place 1 slice cheese on each biscuit round. Top each evenly with scrambled Egg Beaters and sausage pieces. Bake 7 minutes more or until sausage is hot and cheese melts.