Egg and Bacon Pizza
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| cal | 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 |
- Portion size: 8
For this brunch pizza, choose a smoky lean bacon that will remind you of the good flavours of quiche.
Ingredients
- 1 112-inch (30 cm) unbaked pizza base
- 2 tsp 2tspDijon mustard, (optional)
- 6 slices 6sliceslean bacon
- 3/4 cup 3/4cupsliced green onions
- 4 4eggeggs
- 1 pinch 1pinchpepper
- 1 pinch 1pinchnutmeg
- 1-1/2 cups 1-1/2cupsshredded 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 :
Tips: If you can't find Oka cheese, use Gruy?, Swiss or Danbo.
Add half a sweet red pepper, chopped, along with onions if desired.
Source : © CanadianLiving.com
