Bacon and Eggs Breakfast Pizzas

Submitted by elisabeth the only

"Tastes great"

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 8

ingredients

• 463.03 g can refrigerated buttermilk biscuits
• 118.32 ml pizza sauce
• 4.92 ml butter or 4.92 ml margarine
• 29.58 ml chopped onions
• 29.58 ml chopped red bell peppers
• 6 eggs
• 14.79 ml chopped fresh basil or 4.92 ml dried basil leaves
• 29.58 ml water
• 1.23 ml salt
• 0.25 ml pepper
• 56.69 g cream cheese, cut up
• 4 slice bacon, cooked, crumbled
• 2 Italian plum tomatoes, sliced 1/4-inch thick
• 56.69 g shredded pizza cheese, blend
• 8 fresh basil leaves

directions

1. Heat oven to 375°F.
2. Separate dough into 8 biscuits; place 2 to 3 inches apart on ungreased cookie sheet. Indent centers of biscuits while forming a ridge around the edges.
3. Spread 1 tablespoon pizza sauce in indentation of each biscuit.
4. Melt butter in medium skillet over medium-low heat. Add onion and bell pepper; cook and stir until tender, about 4 minutes.
5. In medium bowl, combine eggs, chopped basil, water, salt and pepper; whisk until blended. Add to skillet; continue cooking over medium-low heat about 4 minutes or until eggs are still glossy and moist. Stir in cream cheese and bacon; cook for 30 seconds. Spoon into centers of biscuits.
6. Bake at 375°F for 16 to 18 minutes or until edges of biscuits are golden brown. Remove from oven; place one tomato slice on each pizza. Sprinkle each with 1 tablespoon pizza cheese.
7. Broil 4 to 6 inches from heat until tomato is heated and cheese bubbles. Remove from oven; let stand 1 minute. Garnish with fresh basil leaves.