Bacon and Egg Breakfast Pizza

Serving Size: 8
Prep Time:
Total Time:


  • 8 large egg whites, lightly beaten
  • 0.25 tsp salt
  • 0.125 tsp freshly ground black pepper
  • 2 Tbsp grated fresh parmesan cheese
  • 1 Can (8 ounce) reduced-fat refrigerated crescent dinner roll dough
  • cooking spray
  • 1 cup frozen shredded or diced hash brown potatoes, thawed
  • 6 slice center-cut bacon, cooked and crumbled
  • 1 cup reduced-fat shredded extra sharp cheddar cheese


Preheat oven to 375 degrees Fahrenheit.

Unroll dough, and separate into triangles. Press triangles together to form a single 10-inch round crust on a 12-inch pizza pan coated with cooking spray. Crimp edges of dough with fingers to form a rim.

Top prepared dough with potatoes, bacon, and cheddar cheese. Carefully pour egg whites over cheese; sprinkle with salt, pepper, and Parmesan cheese.

Bake at 375 degrees Fahrenheit for 23 minutes or until crust is browned. Cut into wedges.

*Young chefs can unroll the dough and help top it with toppings.

Recipe from The Ultimate Kid-Approved Cookbook by Editors of Cooking Light Magazine/Oxmoor House, 2011.