Updated: Sep 8, 2021
Simple, Easy, Family Pleasing dish for those days you want something different.
The crust of this recipe has an easy method or a more advanced method depending on whether you want to try your hand at fresh biscuit dough. If you are interested in doing the crust from scratch please use the recipe found in my Down Home Biscuits recipe.
This dish will serve 5 to 6 adults, unless you have teenage boys then it will serve 2 to 3 of them.
1 Can of Jumbo Butter Biscuits 8-Count
3 to 4 strips of thick cut Hickory Smoked Bacon
2 TBSP of Flour
2½ Cups of Milk
1 Cup of Shredder Chedder Cheese
¾ Cup Chopped Black Forest Ham
Preheat oven to 350° and line a cookie sheet with parchment paper or pan liner.
Separate biscuits and press dough by hand into pan flat. Be sure to close seams and spread as think as possible.
Place dough in preheated oven and bake for 7 minutes.
While dough is cooking, chop up strips of bacon.
In a pan cook bacon until brown and crisp. If you want you can add ¼ cup of chopped onions and cook down with bacon.
Once bacon is cooked, over a medium heat, add flour and stir. You are using the bacon drippings as a base to your run for your sauce.
Add milk, reserving about an ⅛ of a cup for your eggs. Continue stirring. Add ¼ tsp salt, ½ tsp Black Pepper, ⅛ tsp garlic powder, and ⅛ tsp onion powder. Stir until think and remove from heat. The consistency should be similar to a sausage gravy.
After 7 minutes remove Biscuits crust from oven and flip over carefully. Spread bacon sauce over the top, cover with cheese, and top with ham. Return to the oven for 7 more minutes.
While cooking, whisk 6 eggs, ⅛ cup of milk, salt and pepper together and scramble. Cook until firm.
Remove pizza from the oven and top with scrambled eggs and parsley flakes. Let set 2 minutes before serving.