February 18, 2009

Breakfast Pizza (Using Hashbrowns for the crust)

Although I've eaten Breakfast Pizza a couple times at morning receptions or brunches, and I really love it - I'm not a 'breakfast person' and don't typically eat breakfast (other than my hot, strong, black coffee!). I like waffles, nutty whole grain pancakes, eggs, toast, cereal, hashbrowns.... but I don't typically like to eat in the mornings. I'm not hungry yet and I really only want coffee so I rarely make the breakfast foods. Only one of our three kids eats breakfasts; the other two tend not to be breakfast people either. They don't eat until about 10:00 am. My husband? He's like me. Coffee. Black and strong.

Make them for dinner you say? Um, no.

I have this thing about fixing breakfast for dinner. I won't do it. I hate when breakfast is served for dinner and have only done it twice in my lifetime, when the three kids were very young.

A week ago my 13 year old came home from a sleepover and suggested I make Breakfast Pizza soon. I agreed, as I love Breakfast Pizza (hashbrowns, peppers, cheese, scrambled eggs, ham....). With it on my mind, I checked our ingredients on Monday and since we had most of the ingredients on hand I decided to make it that night for dinner. What I didn't have I'd improvise on.

Here is what I came up with!

Breakfast Pizza (no crust needed!)

1 large package frozen hashbrowns; 28 oz. approximately, give or take
(I used the kind with red and green peppers already in it. You can use plain
and use any style - shredded or cubed).
1 egg, beaten with 1 T water
salt and pepper

8 eggs
1/2 c milk
salt and pepper to season
1-2 cups chopped ham or diced, cooked bacon (I used turkey bacon) or cooked sausage
1/4 c chopped bell peppers (unless you bought the potato hashbrowns with them already in)
1/2 c tiny diced green onion UNLESS YOU HAVE ONION HATERS in your house. In that case use;
1/2 t onion powder and keep your mouth shut.
mushrooms (if you desire)
1 & 1/2 cups - 2 cups shredded cheese

Preheat the oven to 400 degrees. Line a round baking stone with parchment paper. Mix the hashbrown potatoes with the beaten egg. Spread over the baking stone and shape nicely and press down to form a 'crust'.

Bake in the oven 10 - 25 minutes. (10 for thin, shredded hashbrowns, and longer if you used the larger, cubed hashbrowns). Prepare the eggs by whisking in milk, seasoning with salt and pepper and microwaving 3 minutes, chopping up and stirring and then microwaving another 3 minutes. Chop again and spread over the potatoes.

Add your bacon or ham or sausage, peppers, onions, etc. and then sprinkle and spread the cheese on top. Return to the oven and bake another 10 minutes until the cheese is completely melted. Cut and serve.

Mixing the beaten egg with the hashbrowns

I used turkey bacon that I diced and cooked in the microwave

The hashbrowns formed into a circle on the baking stone

Sprinkled with cheese and ready to bake!

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