Egg and Bacon Pizza
For this brunch pizza, choose a smoky lean bacon that will remind you of the good flavours of quiche.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| calories | 249 |
| pro | 14 g |
| total fat | 13 g |
| sat. fat | 6 g |
| carb | 19 g |
| fibre | 1 g |
| chol | 135 mg |
| sodium | 325 mg |
| % RDI: | - |
| calcium | 22% |
| iron | 11% |
| vit A | 12% |
| vit C | 2% |
| folate | 15% |
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1 12-inch (30 cm) unbaked pizza base
2 tsp (10 mL) dijon mustard (optional)
6 slices lean bacon
3/4 cup (175 mL) sliced green onions
4 eggs
Pinch each pepper and nutmeg
1-1/2 cups (375 mL) shredded oka cheese
Preparation:
Place pizza base on 12-inch (30 cm) round pizza pan; press all over to form 1/2-inch (1 cm) high rim. Spread base with mustard (if using). Bake in bottom third of 500°F (260°C) oven for about 5 minutes or until light brown; set aside.
Meanwhile, in skillet over medium heat, cook bacon for 6 minutes or until crisp. Drain on paper towel; chop. Sprinkle over base along with onions. In bowl, whisk together eggs, pepper and nutmeg; pour over pizza. Sprinkle with cheese. Bake for 6 to 8 minutes or until crust is golden, puffed and eggs are set.
Additional Information
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Tips: If you can't find Oka cheese, use Gruyère, Swiss or Danbo.
Add half a sweet red pepper, chopped, along with onions if desired.
Source
© CanadianLiving.com
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