Cheesy Scramblin' Pizza

Cheesy Scramblin' Pizza

Courtesy of Kraft Kitchens 8 Servings • 10 Min. Prep Time • 20 Min. Cook Time
Ingredients
6 eggs
1/4 c. milk
2 green onions, sliced
1 small tomato, chopped
1 ready-to-use baked pizza crust (12 in.)
1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-in. cubes
6 slices OSCAR MAYER Fully Cooked Bacon, cut into 1-in. pieces

Directions:

1. Heat oven to 450ºF.

2. Whisk eggs and milk until well blended. Stir in onions and tomatoes; pour into nonstick skillet sprayed with cooking spray. Cook on medium-low heat 5 min. or until eggs are set, stirring occasionally.

3. Place crust on baking sheet; top with egg mixture, VELVEETA and bacon.

4. Bake 10 min. or until pizza is heated through and VELVEETA is melted.

* Serving Suggestion: For a delightful brunch idea, serve with a seasonal fresh fruit salad.

* Variation: Substitute 6 English muffins, split and toasted, for the pizza crust. Makes 12 servings.

* Substitute: Prepare using Mexican VELVEETA.

* Recipe courtesy of Kraft Kitchen

Nutrition:

Calories: 270; Total Fat: 14g; Saturated Fat: 6g; Cholesterol: 190mg; Total Carbs: 22g; Fiber: 0g; Sugar: 3g; Protein: 14g; Sodium: 720mg;