If your young diners like mushrooms or green peppers, they can be added to the skillet before the eggs.
Makes six 6-inch pizzas
- 1 can 6 large, flaky buttermilk-style biscuits
- 1 cup thick pasta sauce
- 2 cups shredded Cheddar-Monterey jack cheese blend
- 2 tablespoons vegetable oil
- 12 eggs
- ⅓ cup milk
- Salt and pepper to taste
- ⅔ cup crumbled cooked bacon
On a clean work surface, flatten biscuits a little using a roller or a plastic glass. Press each biscuit round into a lightly oiled or nonstick 6" tart pan.
Brush bottom with a small amount of pasta sauce. Divide 1 cup of shredded cheese over the six pizzas. Place in a 350° oven and bake 8 to 10 minutes or until crust has browned and cheese is bubbly. Remove from the oven.
While pizza crusts are baking, add vegetable oil to a large skillet and place on medium-high heat. Break eggs into a large bowl and whisk together with milk, salt, and pepper. Add eggs to the skillet. As eggs begin to set, use a spatula to stir and turn the mixture, keeping eggs moist and fluffy. As soon as no liquid remains, remove eggs from heat.
Divide scrambled eggs over the six tart pans. Evenly distribute remaining cup of cheese over the eggs, then sprinkle the top of each breakfast pizza with crumbled bacon. Let pizzas stand until cheese melts over hot eggs. Cool slightly, then serve.