Bacon & Cheese Breakfast Pizza
Submitted by afellin
Crispy bacon and Swiss cheese on a flaky pastry crust, topped with a creamy egg and sour cream custard. A puffy, golden breakfast pizza the whole family will love.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
50 minForget cereal. This is the breakfast that gets people out of bed.
A flaky pastry crust gets loaded with crumbled bacon and Swiss cheese, then blanketed with a silky egg and sour cream custard that puffs up golden and gorgeous in the oven.
Slice it like a pizza, serve it hot, and watch the table go quiet for all the right reasons.
It works just as well cut into small wedges for appetizers as it does plated up for a main course brunch.
Chef Tips
- Par-bake the crust for 5 minutes before adding toppings so it stays crisp on the bottom and doesn’t get soggy.
- Cook the bacon until it’s really crispy. It will soften slightly under the custard, so you want it to start extra crunchy.
- Let the pizza rest for 5 minutes after baking before slicing. The custard sets up and the slices hold together much better.
- Swap in Gruyere for the Swiss cheese if you want a deeper, nuttier flavor.
Ingredients
Directions
Roll pastry to fit into a 12 inch pizza pan.
Bake at 425F 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 main-dish or 18 appetizer servings.
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