Ham 'n' Egg Pizza Recipe
Ham 'n' Egg Pizza Recipe photo by Taste of Home

Ham 'n' Egg Pizza Recipe

Publisher Photo
I like to fix this fun dish when we invite our children and grandchildren for brunch. There's never a slice left! The recipe is quick and easy to prepare, using refrigerated crescent rolls to form the crust. The ham makes it hearty.
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 6 servings

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 3 eggs
  • 2 tablespoons milk
  • 1/8 teaspoon pepper
  • 2 cups finely chopped fully cooked ham
  • 1 cup frozen shredded hash brown potatoes
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup shredded Parmesan cheese

Nutritional Facts

1 serving (1 piece) equals 369 calories, 22 g fat (9 g saturated fat), 156 mg cholesterol, 1,155 mg sodium, 20 g carbohydrate, trace fiber, 21 g protein.

Directions

  1. Unroll crescent roll dough and place on an ungreased 12-in. pizza pan. Press onto the bottom and 1/4 in. up the sides, sealing seams and perforations. Bake at 375° for 5 minutes.
  2. Meanwhile, in a bowl, beat eggs, milk and pepper. Sprinkle ham, hash browns and cheddar cheese over crust. Carefully pour egg mixture over cheese. Sprinkle with Parmesan. Bake for 25-30 minutes or until eggs are completely set. Yield: 6 servings.
Originally published as Ham 'n' Egg Pizza in Country Woman March/April 2000, p33

Nutritional Facts

1 serving (1 piece) equals 369 calories, 22 g fat (9 g saturated fat), 156 mg cholesterol, 1,155 mg sodium, 20 g carbohydrate, trace fiber, 21 g protein.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Ham 'n' Egg Pizza

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 2, 2012

"We didn't mind this piza, but we didn't think it was that spectacular. It seemed very dry. I can't say that I plan to make this again although I think it's a unique idea."

MY REVIEW
Reviewed Dec. 28, 2009

"This recipe went over real big on Christmas morning."

MY REVIEW
Reviewed Jan. 6, 2009

"Made this for a holiday breakfast - it was a huge hit. Simple - but delicious!"

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