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Breakfast Pizza

Breakfast Pizza
Eggs and hash browns have extra pizzazz when they're served up on a pizza pan. "My family requests this fun breakfast often, and it's a snap to make with prebaked crust," assures Christy Hinrichs of Parkville, Missouri. "I adjust the 'heat index' of the toppings to suit the taste buds of my diners."
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 cups frozen shredded hash brown potatoes
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 2 tablespoons canola oil, divided
  • 4 eggs
  • 2 tablespoons milk
  • 1/4 teaspoon salt
  • 2 green onions, chopped
  • 2 tablespoons diced sweet red pepper
  • 1 tablespoon finely chopped jalapeno pepper
  • 1 garlic clove, minced
  • 1 prebaked 12-inch thin pizza crust
  • 1/2 cup salsa
  • 3/4 cup shredded cheddar cheese

Directions

  • In a large nonstick skillet, cook the hash browns, cumin and chili
  • powder in 1 tablespoon oil over medium heat until golden. Remove and
  • keep warm.
  • In a small bowl, beat the eggs, milk and salt; set aside. In the same
  • skillet, saute the onions, peppers and garlic in remaining oil until
  • tender. Add egg mixture. Cook and stir over medium heat until almost
  • set. Remove from the heat.
  • Place crust on an ungreased 14-in. pizza pan. Spread salsa over
© Taste of Home 2013

2 of 2

Breakfast Pizza (continued)

Directions (continued)

  • crust. Top with egg mixture. Sprinkle with hash browns and cheese.
  • Bake at 375° for 8-10 minutes or until cheese is melted.
  • Yield: 6 slices.
Nutrition Facts: 1 slice equals 375 calories, 12 g fat (2 g saturated fat), 10 mg cholesterol, 748 mg sodium, 50 g carbohydrate, 1 g fiber, 19 g protein. Diabetic Exchanges: 3 starch, 2 fat, 1 lean meat.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.
© Taste of Home 2013