Fifth Sunday Breakfast Pizza
A Uncategorized recipe with 10 each cans flaky biscuits, eggs, shredded cheese cheddar or 4 cheese blend. Ready in 40 min, serves 8.
Curated byKavya Sharma🇮🇳
- 1
Divide flaky biscuits into 2 layers each.
10 each cans flaky biscuits(2) - 2
Begin in the middle of a large pizza pan.
- 3
Place biscuit layers close together to fill pan.
- 4
Pat gaps together.
- 5
Set aside.
- 6
In mixing bowl, beat eggs with softened cream cheese.
eggs(6)shredded cheese cheddar or 4 cheese blend(2 c)cream cheese(8 oz) - 7
Spoon egg mixture over biscuit crust.
- 8
Sprinkle cheese over entire pizza.
shredded cheese cheddar or 4 cheese blend(2 c)cream cheese(8 oz) - 9
Top with crumbled bacon.
bacon cooked and crumbled(1 lb) - 10
Bake at 400° for 10 to 15 minutes, until edge is lightly browned and center is set.
- 11
Cut into wedges or squares.
- 12
Serves 8 as main dish, 12 as appetizer.
Nutrition Facts
Per serving
Rate this recipe
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Fifth Sunday Breakfast Pizza
A Uncategorized recipe with 10 each cans flaky biscuits, eggs, shredded cheese cheddar or 4 cheese blend. Ready in 40 min, serves 8.
Curated byKavya Sharma🇮🇳
Directions
12 steps- 1
Divide flaky biscuits into 2 layers each.
10 each cans flaky biscuits(2) - 2
Begin in the middle of a large pizza pan.
- 3
Place biscuit layers close together to fill pan.
- 4
Pat gaps together.
- 5
Set aside.
- 6
In mixing bowl, beat eggs with softened cream cheese.
eggs(6)shredded cheese cheddar or 4 cheese blend(2 c)cream cheese(8 oz) - 7
Spoon egg mixture over biscuit crust.
- 8
Sprinkle cheese over entire pizza.
shredded cheese cheddar or 4 cheese blend(2 c)cream cheese(8 oz) - 9
Top with crumbled bacon.
bacon cooked and crumbled(1 lb) - 10
Bake at 400° for 10 to 15 minutes, until edge is lightly browned and center is set.
- 11
Cut into wedges or squares.
- 12
Serves 8 as main dish, 12 as appetizer.
About this recipe
A Uncategorized recipe with 10 each cans flaky biscuits, eggs, shredded cheese cheddar or 4 cheese blend. Ready in 40 min, serves 8.
Nutrition Facts
Per serving (8 servings)
Rate this recipe
