Sheet Pan Breakfast Pizza
Minutes Prep time: 20
Minutes Total time: 40
Servings: 8
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 40
Servings: 8
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 pkg (13.8 oz each) refrigerated pizza crust dough
6 eggs
1/4 cup milk
8 ounces Velveeta®, cut into 1/2-inch cubes
1 can (10 oz each) Ro*Tel® Diced Tomatoes with Green Chilies
6 slices bacon, cooked and crumbled
1/4 cup chopped sliced green onions
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 244 mg | 24% |
Carbohydrate | 29 g | 10% |
Cholesterol | 159 mg | 53% |
Total Fat | 12 g | 18% |
Iron | 2 mg | 11% |
Calories | 289 kcal | 14% |
Sodium | 945 mg | 39% |
Protein | 14 g | 28% |
Saturated Fat | 6 g | 28% |
Sugars | 7 g | 1% |
Vitamin C | 2 mg | 3% |
Preheat oven to 400°F.
Spray bottom of 15x10x1-inch pan with cooking spray. Unroll pizza crust in pan; let stand 5 min. Press dough in bottom and firmly up sides of pan. Prick bottom of crust several times with a fork. Bake 10 minutes.
Spray large nonstick pan with cooking spray; heat over medium-low heat. Whisk together eggs and milk; pour into pan. Cook until eggs are set, about 5 minutes, stirring occasionally. Remove from heat.
Microwave Velveeta® and Ro*Tel® in microwave-safe bowl on HIGH 5 minutes or until completely melted and mixture is well blended, stirring after 3 minutes.
Top baked pizza crust with warm queso, scrambled eggs and bacon. Bake 10 to 15 minutes, or until edges of crust are golden brown. Sprinkle with green onions, slice and serve!
Sheet Pan Breakfast Pizza