Breakfast pizza. It takes all the best parts of breakfast and combines them into the shape of a pizza: hash brown crust, layered with cheese and eggs and meat. How can you go wrong? If one can eat cheese pizza for breakfast, why not breakfast pizza for dinner? Here’s how to make one at home.
1 pound bag frozen shredded potatoes, thawed
1 onion, chopped
1 cup cheese or cheese blend of your choice
1/2 pound sausage, cooked and crumbled
salt and pepper to taste
Preheat oven to 400 degrees. In a skillet, sauté onions in olive oil for 3 to 5 minutes or until mostly transluscent. In a large bowl, mix potatoes, onions, 1/2 c. cheese, 2 eggs, and some salt and pepper. Coat a baking sheet with cooking spray and spread potato mixture onto the pan, pressing down until you have a thin, even layer of “crust”. Bake in the oven for 20 minutes. The edges of the potatoes should be nicely browned and crunchy.
Pull the pan out of the oven and sprinkle the top of the crust with 1/2 to 1 cup of cheese. Then crack 4 to 6 eggs over the top of the pizza, giving each egg plenty of room around it. Sprinkle on the sausage along with some extra salt and pepper. Put the pan back in the oven for 15 minutes. Let cool slightly and serve, cut into pizza-like wedges.
– Use your favorite blend of cheeses, or whatever you have in your fridge. The first time I made this recipe, I used a combination of cheddar, mozzarella, and parmesan. The second time, I used all cheddar. Get creative and use your own blend!
– If you want to decrease the egginess, you can make this recipe without eggs mixed into the potato crust. The crust will turn out crunchier and less sturdy, but still delicious.
– This recipe can be made in a cast iron skillet if you want to increase the crunch factor on the edges of your potatoes.
– Consider swapping sausage for crumbled bacon. Diced ham would work well, too, or any favorite breakfast meat.
– If you’re excited about eating your veggies, throw some pre-cooked kale or spinach on top of your crust before adding cheese or eggs. Or for some additional spice, top with arugula just after the pizza comes out of the oven.