Savory Brunch Pizza
"Crisp, delicious hashbrowns make the crust of this fabulous brunch pizza! Topped with eggs, spices, and fresh, crisp veggies, this brunch dish is sure to become a favorite!"
photo by Julia M.
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
1 pizza
- Serves:
- 8-10
ingredients
-
Crust
- 1 (30 ounce) package frozen hash browns
- 1 egg, beaten
- salt & fresh ground pepper
-
Egg topping
- 7 eggs
- 1⁄2 cup milk
- salt & fresh ground pepper
- 1 cup chopped ham or 1 cup bacon
- 5 sliced fresh mushrooms
- 1⁄4 cup green onion (chopped)
- 1⁄4 cup green bell pepper (chopped)
- 1 1⁄2 cups shredded cheddar cheese
directions
- Preheat oven to 400.
- Cover a baking stone with parchment paper.
- For crust: Combine potato, egg, salt and pepper in mixing bowl. Mix well.
- Spread the mixture into 14 inch circle on prepared stone: pat down with back of spoon. Bake ten minutes.
- For egg topping: Whisk eggs and milk in mixing bowl. Season with salt and pepper, if desired.
- Microwave 3 minutes; stir then microwave an additional 3 minutes.
- Spread cooked egg mixtures evenly over potato crust.
- Top with ham, mushrooms, green onion, and bell pepper. Sprinkle with cheese.
- Return to oven bake 10 min, broil until desired crispness attained.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was a perfect brunch recipe. I think I will make it in a smaller pan next time though just so it will come out thicker...it was a little thin for my liking. The flavor was good and the prep very easy. I used Canadian bacon and left off the mushrooms because I wasn't sure my guest would like them. I served this with Glazed Cinnamon Rolls Recipe #99272...which are awesome!...and some fruit. Thanks...I will definitly make this again. -
This was an extremely yummy "all in one" dish!! However, I did make a few changes.....I felt it was necessary to use mix 2 beaten eggs with the hashbrowns in order to "bind" the hashbrowns better before spreading onto baking stone. In addition, I had to bake the potato crust a good 25 minutes in order to crisp it up. Ten minutes wasn't nearly long enough. I followed the directions exactly as written from then on, and it turned out perfectly. I will add this to my keeper file. Thank you!! -
I was a bit perplexed with instructions - step 2 and step 6 use 2 different preps. Anyhow we used a pan and had to cook longer to get hashbrowns to cook up and brown. Otherwise this was a great way to serve the usual in a one dish presentation.
RECIPE SUBMITTED BY
My husband and I are pastors who work with college students and young adults and we absolutely love it! The students are my "kids" and constantly teach me new things and keep my life interesting. I have posted many recipes here at their behest. Sometimes I think they just love me 'cause they know that can come over and get a fresh homecooked meal -a great break from their sketchy college cafeteria food!
I grew up in a beautiful, loud, fun, albeit slightly crazy, Spanish-Italian family where cooking is not just about putting food on the table -it is an art. An intense, passionate art of carefully guarded secret recipes.
So cooking is in my blood and I enjoy it immensely. I love having dinner parties just so I can whip up fancy new recipes. And the college students are always happy to be my guests!
