1 (16 1/3 ounce) can refrigerated buttermilk biscuits
8 tablespoons pizza sauce
1 teaspoon butter or margarine
2 tablespoons chopped onion
2 tablespoons chopped red bell pepper
1 tablespoon chopped fresh basil or 1teaspoon dried basil leaves
2 tablespoons water
1/4 teaspoon salt
1 dash pepper
2 ounces cream cheese, cut up
4 slices bacon, cooked, crumbled
2 Italian plum tomatoes, sliced 1/4-inch thick
2 ounces shredded pizza cheese, blend
8 fresh basil leaf
Heat oven to 375°F Separate dough into 8 biscuits; place 2 to 3 inches apart on ungreased cookie sheet. Indent centers of biscuits while forming a ridge around the edges.
Spread 1 tablespoon pizza sauce in indentation of each biscuit. Melt butter in medium skillet over medium-low heat. Add onion and bell pepper; cook and stir until tender, about 4 minutes.
In medium bowl, combine eggs, chopped basil, water, salt and pepper; whisk until blended. Add to skillet; continue cooking over medium-low heat about 4 minutes or until eggs are still glossy and moist. Stir in cream cheese and bacon; cook for 30 seconds. Spoon into centers of biscuits.
Bake at 375°F for 16 to 18 minutes or until edges of biscuits are golden brown. Remove from oven; place one tomato slice on each pizza. Sprinkle each with 1 tablespoon pizza cheese. Broil 4 to 6 inches from heat until tomato is heated and cheese bubbles. Remove from oven; let stand 1 minute. Garnish with fresh basil leaves.
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