Mini Breakfast Pizzas

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A breakfast pizza recipe topped with scrambled Egg Beaters, American cheese and maple sausage

  • 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

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  1. 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.
  2. 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.
  3. 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.
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Nutrition Information
Calories: 403 View complete nutrition information
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