SCRAMBLED EGGS & BACON LOAF

Scrambled Eggs & Bacon Loaf image

No kneading needed to make this scrambled eggs and bacon-stuffed bread! Roll out the refrigerated pizza crust and prepare to please the brunch crowd.

Provided by My Food and Family

Categories Recipes

Time 30m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

4 eggs
2 Tbsp. milk
2 green onions, sliced
1 can (13.8 oz.) refrigerated pizza crust
1 pkg. (2.52 oz.) OSCAR MAYER Fully Cooked Thick Cut Bacon, cut into 1-inch pieces
1/2 cup KRAFT Shredded Sharp Cheddar Cheese

Steps:

Heat oven to 350°F.
Whisk eggs and milk until blended. Stir in onions. Pour into skillet sprayed with cooking spray. Cook on medium heat 5 min. or until egg mixture is set but top is still moist, stirring frequently. Remove from heat.
Unroll pizza crust on baking sheet; press into 14x10-inch rectangle. Sprinkle bacon down center of dough; top with eggs and cheese. Fold both long sides of dough over filling, overlapping edges slightly in center. Pinch seams and ends together to seal; turn, seam-side down.
Bake 12 to 15 min. or until lightly browned. Let stand 5 min. before slicing to serve.

Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 145 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 16 g