
Breakfast Pizza with Hash Brown Crust

Ingredients
6 cups | Frozen Hash Browns, thawed (for the crust) |
1 | Large Egg (for the crust) |
2 tablespoon | Melted Butter (or bacon drippings) (for the crust) |
1/2 teaspoon | Salt (for the crust) |
1/4 teaspoon | Pepper (for the crust) |
1 tablespoon | Butter |
5 | Large Eggs |
1/4 cup | Milk |
Salt and Pepper to taste |
|
6 slices | Bacon, cooked and crumbled |
6 | |
1 1/2 cups | Shredded Cheddar Cheese |
1/2 cup | Tomatoes, finely diced |
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Directions
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For the Crust:
Preheat oven to 425˚F and line large pizza stone or baking sheet with parchment paper.
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In large bowl, combine hash browns, egg, melted butter or bacon drippings, and salt and pepper. Mix well to coat and turn out onto prepared pizza stone. Shape into large 12-inch circle and press down firmly.
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Bake 20-25 minutes, until edges are beginning to brown. Remove and reduce oven temperature to 350˚F.
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For the Pizza:
Heat butter in large skillet over medium low heat. In large bowl, whisk eggs and milk until well combined. Season to taste.
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Pour into skillet and let sit 30 seconds without stirring. Then use spatula or wooden spoon to stir, lifting and folding from bottom. Continue until eggs are cooked through.
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Distribute scrambled eggs over crust; sprinkle with crumbled bacon and sliced sausage. Top with shredded cheese. Bake 20 minutes, until cheese is melted.
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Top with diced tomatoes and serve.
Note: Jones Dairy Farm’s bacon products are currently suspended.
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