Breakfast Pizza on a Baking Stone

Oh the number of recipes I have saved in my files to transfer to my website but never have the time! This is another one that although made regularly in many different ways as it's easy to add and delete ingredients based on your own tastes or your family's preferences, it's always nice to have a 'basic' recipe idea to start with.

This one is officially called Bountiful Bruch Pizza from an old Pampered Chef Stoneware Sensation Cookbook but you've probably heard it called "Breakfast Pizza", "Brunch Pizza" or something similar as it's so very popular and made regularly in homes and even restaurants. Although it calls for lining the stone with parchment, I have to admit that with all times I've been served this pizza at family gatherings, I've never known anyone to use parchment. It's your call!

Breakfast Pizza

1 pkg. (24 ounces) frozen shredded hash brown patties, thawed and broken apart
1 egg, beaten
salt and ground black pepper to taste

7 eggs
1/2 cup milk
Salt and ground black pepper to taste(optional)
1 cup chopped ham
1/2 cup sliced fresh mushrooms
1/4 cup green onion slices
1/4 cup chopped green bell pepper
1 1/2 cups (6 ounces) shredded cheddar cheese.

Preheat oven to 400 degrees. Cover 15" round baking stone with sheet of parchment paper. For crust, combine potatoes, egg, salt and pepper in classic 2 Qt. batter bowl; mix well. Spread potato mixture into 14" circle on prepared stone; pat down with back of spoon. Bake 10 minutes; remove from oven.

For egg topping, whisk eggs and milk in 1 Qt. batter bowl. Season with salt and pepper, if desired. Microwave on high 3 minutes; stir. Microwave an additonal 3 minutes; stir. Spread cooked egg mixture evenly over potato crust; top with ham, mushrooms, green onion and bell pepper. Sprinkle with cheese. Return to oven. Bake 10 minutes. To serve, cut into wedges with pizza cutter.Print Friendly and PDF