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

Time 25m

Yield 6 servings

Number Of Ingredients 7

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