Spicy Breakfast Pizza Recipe

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Spicy Breakfast Pizza Recipe
Spicy Breakfast Pizza Recipe photo by Taste of Home
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Spicy Breakfast Pizza Recipe

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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."
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/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 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Breakfast Pizza in Light & Tasty April/May 2002, p9

Nutritional Facts

1 slice: 375 calories, 12g fat (2g saturated fat), 10mg cholesterol, 748mg sodium, 50g carbohydrate (0 sugars, 1g fiber), 19g protein. Diabetic Exchanges: 3 starch, 2 fat, 1 lean meat.

  • 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
  1. 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.
  2. 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.
  3. Place crust on an ungreased 14-in. pizza pan. Spread salsa over 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Breakfast Pizza in Light & Tasty April/May 2002, p9

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