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Cook's Tip
For a special breakfast with the last minute rush, assemble the ingredients the
night before. Place the hash browns in the oven to thaw. Chop the ham, green
pepper, mushrooms and green onions. You can even soft scramble the eggs the
night before or have it mixed ready to scramble while the potato crust cooks.
Cover all ingredients and refrigerate. |
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Breakfast Brunch Pizza
Crust:
24 oz. frozen shredded hash brown potatoes, thawed and broken apart
1 egg beaten
salt and pepper to taste
Egg Topping:
7 eggs
1/2 C. milk
1 C. chopped ham
1/2 C. mushrooms sliced
1/4 C. chopped green onions
1/4 C. chopped green pepper
salt and pepper to taste
1 1/2 C. shredded cheddar cheese
Preheat oven to 400°F. Cover a 15 inch round pan with parchment paper.
For the crust; combine potatoes, egg mixture on top of parchment paper. Pat down
with back of spoon. Bake 10 minutes, remove from oven.
Whisk eggs and milk together, scramble over low heat until very soft. Season
with salt and pepper to taste. Spread on top of potato mixture. Top with ham,
mushroom, onion and green pepper. Sprinkle with cheese. Return to oven and bake
another 10 minutes.
To serve, cut into wedges.
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