MEXICAN BACON BREAKFAST PIZZA

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SERVINGS
6
PREP TIME
25
MIN
COOK TIME
30
MIN
TOTAL TIME
55
MIN
DIFFICULTY
Easy
  • 1 PACKAGE (13.8 OZ) REFRIGERATED PIZZA CRUST
  • 1 TBSP OLIVE OIL
  • 1 TBSP UNSALTED BUTTER
  • 6 LARGE EGGS
  • 2 TBSP MILK
  • 1 TSP CUMIN
  • ½ TSP GARLIC POWDER
  • ½ TSP SALT
  • 6-8 STIPS OF FARMER JOHN® CLASSIC BACON
  • 2 CUPS MEXICAN BLEND SHREDDED CHEESE
  • 1 (4 OZ.) CAN FIRE-ROASTED DICED GREEN CHILES
  • ¼ CUP CHOPPED GREEN ONION
  • FRESH CHOPPED CILANTRO, TO TASTE

PREP THE PIZZA DOUGH

  1. HEAT OVEN TO 400°F FOR DARK OR NONSTICK PAN. (425°F FOR ALL OTHER PANS).
  2. GREASE BAKING SHEET AND ROLL OUT THE DOUGH. BRUSH WITH OIL.
  3. PRE-BAKE THE DOUGH FOR 8 MINUTES AND REMOVE FROM OVEN.

PREP THE INGREDIENTS

  1. MEANWHILE, IN LARGE SKILLET, COOK FARMER JOHN BACON ACCORDING TO PACKAGE, OVER LOW-MEDIUM HEAT.
  2. REMOVE FROM SKILLET AND LET COOL ON PAPER TOWL. THEN CRUMBLE.
  3. SCRAMBLE EGGS IN A LARGE BOWL ADD MILK AND MIX IN CUMIN, GARLIC POWDER AND ½ TSP SALT. WHISK UNTIL COMBINED.
  4. USING THE SAME PAN AS THE BACON, INCREASE HEAT TO MEDIUM AND ADD BUTTER. (MAY REMOVE BACON GREASE FROM PAN IF DESIRED)
  5. COOK EGGS, STIRRING OFTEN UNTIL SOFT SET. REMOVE FROM SKILLET.

ASSEMBLE THE PIZZA

  1. SPOON EGGS OVER CRUST.
  2. SPRINKLE CHEESE OVER EGGS.
  3. TOP WITH DICED GREEN CHILES, GREEN ONION, CILANTRO AND CRUMBLED BACON.
  4. BAKE ABOUT 10 MINUTES OR UNTIL CRUST IS GOLDEN BROWN AND CHEESE IS MELTED.
  5. CUT PIZZA FOR SERVING. SPRINKLE WITH MORE CILANTRO, AND HOT SAUCE IF DESIRED.
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