Bacon and Eggs Breakfast Pizzas

Tastes great

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1 (16 1/3ounce) can  refrigerated buttermilk biscuits
• 8  tablespoons  pizza sauce
• 1  teaspoon butter or 1  teaspoon margarine
• 2  tablespoons  chopped onions
• 2  tablespoons  chopped red bell peppers
• 6  eggs
• 1  tablespoon  chopped fresh basil or 1  teaspoon dried basil leaves
• 2  tablespoons water
• 1⁄4 teaspoon salt
• 1  dash pepper
• 2  ounces cream cheese, cut up
• 4  slices bacon, cooked, crumbled
• 2  Italian plum tomatoes, sliced 1/4-inch thick
• 2  ounces  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.