I often bake this the day before and then reheat and enjoy it the next day.—Peggy Sisson, Hot Springs Village, Arkansas
- 1 pound bulk regular, sage or spicy pork sausage
- 1-1/4 cups frozen shredded hash brown potatoes, thawed
- 1 cup (4 ounces) shredded cheddar cheese
- 5 eggs
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Grated Parmesan cheese
- Paprika, optional
- In a skillet, brown sausage; drain. Spoon into an ungreased 10-in. pie pan. Top with potatoes and cheddar cheese. In a bowl, beat eggs, milk, salt and pepper; pour over cheese. Sprinkle with Parmesan cheese and paprika if desired. Bake, uncovered, at 375° for 30-35 minutes or until golden brown. Yield: 6 servings.
Originally published as Breakfast Pizza in Country Woman January/February 1997, p35
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