Recipes - Breakfast Recipes
Breakfast Pizza
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.
Active Time: 00:20 Minutes
Total Time: 00:15
Yield: 6 servings
RECIPE INGREDIENTS
* 2 cups frozen shredded hash brown potatoes
* 1/4 teaspoon ground cumin
* 1/4 teaspoon chili powder
* 2 tablespoons canola oil, divided
* 1 cup egg substitute
* 2 tablespoons fat-free 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 (16 ounce) package pre-baked Italian bread shell crust
* 1/2 cup salsa
* 3/4 cup shredded reduced-fat Cheddar cheese
DIRECTIONS
1. In a nonstick skillet, cook hash browns, cumin and chili powder in 1 tablespoon oil over medium heat until golden. Remove and keep warm. In a bowl, beat egg substitute, 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.
2. 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 degrees F for 8-10 minutes or until cheese is melted.
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