SOUTHWESTERN BACON AND EGG PIZZA

Southwestern Bacon and Egg Pizza image

Take your average bacon and eggs to a new level with this Southwestern Bacon and Egg Pizza. With a crispy crust, green onion, salsa and more, this southwestern bacon and egg pizza with VELVEETA will have everyone asking for the recipe.

Provided by My Food and Family

Categories Breakfast & Brunch

Time 25m

Yield 6 servings

Number Of Ingredients 7

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Ingredients

6 egg s
1/4 cup milk
2 green onions, sliced
1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes, divided
1/4 cup TACO BELL® Thick & Chunky Mild Salsa
1 ready-to-use baked pizza crust (12 inch)
1 pkg. (2.52 oz.) OSCAR MAYER Fully Cooked Thick Cut Bacon, cut into 1/2-inch pieces, divided

Steps:

Heat oven to 400ºF.
Whisk eggs, milk and onions until blended; pour into medium nonstick skillet. Cook on medium heat 5 min. or until egg mixture is set but still moist, stirring occasionally. Remove from heat.
Combine 3/4 of the VELVEETA and salsa in small microwaveable bowl; cover with waxed paper. Microwave on HIGH 45 sec.; stir until VELVEETA is completely melted and mixture is well blended.
Place pizza crust on baking sheet; spread with VELVEETA mixture. Cover with 2/3 of the bacon and egg mixture; top with remaining bacon and VELVEETA.
Bake 10 min. or until VELVEETA is melted.

Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 235 mg, Sodium 870 mg, Carbohydrate 26 g, Fiber 0 g, Sugar 3 g, Protein 18 g