Bacon Egg and Cheese Breakfast Pizza

This may take a little extra work but it is well worth it! For a more kid-friendly version I half the peppers and onions and only add it to half the pizza! For a healthier version use reduced fat crescent rolls, cheese, milk and turkey bacon.

• Ready In: 41 mins
• Yields: 15-18 pieces

Ingredients

• 2 (8 ounce) cans  crescent rolls, Big & Flaky
• 8  eggs
• 1  small onion
• 1  red pepper
• 1  lb bacon
• 2  cups cheddar cheese, shredded
• 1⁄2 cup parmesan cheese, grated
• 3  tablespoons butter
• 3  tablespoons flour
• 1 1⁄2 cups milk
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon onion powder

Directions

1. Cook off the bacon, crumble and set aside.
2. Scramble up and cook the eggs and set aside.
3. Unroll crescent rolls onto a jelly roll pan or a cookie sheet with 1” sides and par-bake it for half the time the package calls for.
4. Dice and saute the onions and peppers until semi-soft and set aside.
5. Melt the butter on low and then blend in flour, salt, pepper, garlic powder and onion powder.
6. Cook on low heat stirring until the mixture is smooth and bubbly. Remove from heat stir in milk and bring to a boil stirring constantly for 1 minute and let stand for a few minutes to thicken.
7. Then pour the white sauce mixture over the par-baked crescent roll, top with scrambled eggs, bacon, onions, peppers and both cheeses.
8. Bake in oven for the remaining crescent package time or until crust is cooked and cheese is melted. Cut into squares and serve!