MEXICAN BACON BREAKFAST PIZZA
INGREDIENTS:
- 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
DIRECTIONS:
PREP THE PIZZA DOUGH
- HEAT OVEN TO 400°F FOR DARK OR NONSTICK PAN. (425°F FOR ALL OTHER PANS).
- GREASE BAKING SHEET AND ROLL OUT THE DOUGH. BRUSH WITH OIL.
- PRE-BAKE THE DOUGH FOR 8 MINUTES AND REMOVE FROM OVEN.
PREP THE INGREDIENTS
- MEANWHILE, IN LARGE SKILLET, COOK FARMER JOHN BACON ACCORDING TO PACKAGE, OVER LOW-MEDIUM HEAT.
- REMOVE FROM SKILLET AND LET COOL ON PAPER TOWL. THEN CRUMBLE.
- SCRAMBLE EGGS IN A LARGE BOWL ADD MILK AND MIX IN CUMIN, GARLIC POWDER AND ½ TSP SALT. WHISK UNTIL COMBINED.
- USING THE SAME PAN AS THE BACON, INCREASE HEAT TO MEDIUM AND ADD BUTTER. (MAY REMOVE BACON GREASE FROM PAN IF DESIRED)
- COOK EGGS, STIRRING OFTEN UNTIL SOFT SET. REMOVE FROM SKILLET.
ASSEMBLE THE PIZZA
- SPOON EGGS OVER CRUST.
- SPRINKLE CHEESE OVER EGGS.
- TOP WITH DICED GREEN CHILES, GREEN ONION, CILANTRO AND CRUMBLED BACON.
- BAKE ABOUT 10 MINUTES OR UNTIL CRUST IS GOLDEN BROWN AND CHEESE IS MELTED.
- CUT PIZZA FOR SERVING. SPRINKLE WITH MORE CILANTRO, AND HOT SAUCE IF DESIRED.
MEXICAN BACON BREAKFAST PIZZA
INGREDIENTS:
- 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
DIRECTIONS:
PREP THE PIZZA DOUGH
- HEAT OVEN TO 400°F FOR DARK OR NONSTICK PAN. (425°F FOR ALL OTHER PANS).
- GREASE BAKING SHEET AND ROLL OUT THE DOUGH. BRUSH WITH OIL.
- PRE-BAKE THE DOUGH FOR 8 MINUTES AND REMOVE FROM OVEN.
PREP THE INGREDIENTS
- MEANWHILE, IN LARGE SKILLET, COOK FARMER JOHN BACON ACCORDING TO PACKAGE, OVER LOW-MEDIUM HEAT.
- REMOVE FROM SKILLET AND LET COOL ON PAPER TOWL. THEN CRUMBLE.
- SCRAMBLE EGGS IN A LARGE BOWL ADD MILK AND MIX IN CUMIN, GARLIC POWDER AND ½ TSP SALT. WHISK UNTIL COMBINED.
- USING THE SAME PAN AS THE BACON, INCREASE HEAT TO MEDIUM AND ADD BUTTER. (MAY REMOVE BACON GREASE FROM PAN IF DESIRED)
- COOK EGGS, STIRRING OFTEN UNTIL SOFT SET. REMOVE FROM SKILLET.
ASSEMBLE THE PIZZA
- SPOON EGGS OVER CRUST.
- SPRINKLE CHEESE OVER EGGS.
- TOP WITH DICED GREEN CHILES, GREEN ONION, CILANTRO AND CRUMBLED BACON.
- BAKE ABOUT 10 MINUTES OR UNTIL CRUST IS GOLDEN BROWN AND CHEESE IS MELTED.
- CUT PIZZA FOR SERVING. SPRINKLE WITH MORE CILANTRO, AND HOT SAUCE IF DESIRED.
MEXICAN BACON BREAKFAST PIZZA
INGREDIENTS:
- 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
DIRECTIONS:
PREP THE PIZZA DOUGH
- HEAT OVEN TO 400°F FOR DARK OR NONSTICK PAN. (425°F FOR ALL OTHER PANS).
- GREASE BAKING SHEET AND ROLL OUT THE DOUGH. BRUSH WITH OIL.
- PRE-BAKE THE DOUGH FOR 8 MINUTES AND REMOVE FROM OVEN.
PREP THE INGREDIENTS
- MEANWHILE, IN LARGE SKILLET, COOK FARMER JOHN BACON ACCORDING TO PACKAGE, OVER LOW-MEDIUM HEAT.
- REMOVE FROM SKILLET AND LET COOL ON PAPER TOWL. THEN CRUMBLE.
- SCRAMBLE EGGS IN A LARGE BOWL ADD MILK AND MIX IN CUMIN, GARLIC POWDER AND ½ TSP SALT. WHISK UNTIL COMBINED.
- USING THE SAME PAN AS THE BACON, INCREASE HEAT TO MEDIUM AND ADD BUTTER. (MAY REMOVE BACON GREASE FROM PAN IF DESIRED)
- COOK EGGS, STIRRING OFTEN UNTIL SOFT SET. REMOVE FROM SKILLET.
ASSEMBLE THE PIZZA
- SPOON EGGS OVER CRUST.
- SPRINKLE CHEESE OVER EGGS.
- TOP WITH DICED GREEN CHILES, GREEN ONION, CILANTRO AND CRUMBLED BACON.
- BAKE ABOUT 10 MINUTES OR UNTIL CRUST IS GOLDEN BROWN AND CHEESE IS MELTED.
- CUT PIZZA FOR SERVING. SPRINKLE WITH MORE CILANTRO, AND HOT SAUCE IF DESIRED.