CHEESE + BACON BREAKFAST PIZZA 🍳 using farm fresh maple bacon!

1. Preheat oven to 400 F. Lay puff pastry dough in a cast iron skillet to cover the full pan, cutting the extra dough off the edges and adding it to empty places. Poke dough with fork and bake for 10-12 mins until golden brown. Use a spoon to flatten bottom and sides of crust.
2. Cook bacon until crispy — either in a greased pan over medium high heat or bake at 400 F for 10-13 mins. Set aside to cool on a paper towel lined plate and rough chop once cooled.
3. Prepare cheese sauce — in a small sauce pan, melt butter until frothy and whisk in flour. Over medium heat, slowly whisk the whole milk a little at a time so that it thickens. Once all added and sauce has thickened, gradually add shredded cheese while continuously stirring, season with salt and pepper and keep warm.
4. Cook your eggs — whisk eggs and milk in a large bowl and cook over medium heat in a greased skillet. Once eggs are 3/4 way cooked through, turn off heat and set lid over pan for eggs to finish cooking.
5. Assemble & bake — pour cheese sauce onto crust, then add eggs, remaining 1/2 cup cheese and finally top with the chopped bacon. Bake for 15 mins and let sit for at least 15 minutes before slicing & serving.