Bacon and Eggs Breakfast Pizzas

• 1 (16 1/3 ounce) can refrigerated buttermilk biscuits
• 8 tablespoons pizza sauce
• 1 teaspoon butter or 1 teaspoon margarine
• 2 tablespoons chopped onions
• 2 tablespoons chopped red bell peppers
• 6 eggs
• 1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves
• 2 tablespoons water
• 14 teaspoon salt
• 1 dash pepper
• 2 ounces cream cheese, cut up
• 4 slices bacon, cooked, crumbled
• 2 Italian plum tomatoes, sliced 1/4-inch thick
• 2 ounces shredded pizza cheese, blend
• 8 fresh basil leaves

1. Heat oven to 375F.
2. Separate dough into 8 biscuits; place 2 to 3 inches apart on ungreased cookie sheet.
3. Indent centers of biscuits while forming a ridge around the edges.
4. Spread 1 tablespoon pizza sauce in indentation of each biscuit.
5. Melt butter in medium skillet over medium-low heat.
6. Add onion and bell pepper; cook and stir until tender, about 4 minutes.
7. In medium bowl, combine eggs, chopped basil, water, salt and pepper; whisk until blended.
8. Add to skillet; continue cooking over medium-low heat about 4 minutes or until eggs are still glossy and moist.
9. Stir in cream cheese and bacon; cook for 30 seconds.
10. Spoon into centers of biscuits.
11. Bake at 375F for 16 to 18 minutes or until edges of biscuits are golden brown.
12. Remove from oven; place one tomato slice on each pizza.
13. Sprinkle each with 1 tablespoon pizza cheese.
14. Broil 4 to 6 inches from heat until tomato is heated and cheese bubbles.
15. Remove from oven; let stand 1 minute.
16. Garnish with fresh basil leaves.

buttermilk, pizza sauce, butter, onions, red bell peppers, eggs, fresh basil, water, salt, pepper, cream cheese, bacon, italian plum tomatoes, pizza cheese, basil

Taken from www.food.com/recipe/bacon-and-eggs-breakfast-pizzas-299041 (may not work)