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Bacon and Cheese Breakfast Pizza
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Pastry for single-crust pie (9 inches)
1/2 pound bacon, cooked and crumbled
2 cups (8 ounces) shredded Swiss cheese
4 eggs
1-1/2 cups (12 ounces) sour cream
2 tablespoons chopped fresh parsley
Roll pastry to fit a 12-in. pizza pan. Bake at 425° for 5 minutes. Sprinkle
bacon and cheese evenly over crust. In a bowl, beat eggs, sour cream and parsley
until smooth; pour over pizza. Bake for 20 to 25 minutes or until pizza is puffy
and lightly browned.
Yield: 6 servings.
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Printed from tasteofhome.com Jul 23, 2008Copyright Reiman Media Group, Inc © 2008 |