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1
Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9x12-inch baking sheet with cooking spray.
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2
Cook the bacon in a large skillet over medium heat, stirring often, until the bacon is browned and crisp, about 10 minutes. Remove bacon pieces with a slotted spoon, and drain on paper towels.
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3
Open up the cans of biscuits, separate the biscuits, and arrange onto the prepared baking sheet so they touch. Press the biscuit dough down to seal them together into a crust that covers the baking sheet.
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4
Bake in the preheated oven until the crust is slightly cooked and very lightly browned, about 5 minutes. Do not overbake. Remove from oven.
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5
Melt the butter in a large nonstick skillet over medium heat until the foam disappears. Beat the eggs in a bowl, and pour the eggs into the hot skillet. Use a spatula to lift and gently stir the eggs just until set, but still moist, 3 to 4 minutes. Arrange the lightly scrambled eggs on the semi-baked biscuit crust. Top with the cooked bacon, onion, and green pepper; spread the Cheddar cheese all over the pizza. Season to taste with salt and black pepper.
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6
Return to oven, and bake on the top rack until the cheese is melted and bubbling and has begun to brown, about 10 more minutes.
