Description
Fuel your day with this hearty, wholesome hashbrown breakfast pizza. Mix and match toppings to make your own variations! For a Paleo version, omit cheese and experiment adding flavor with dairy-free pesto or nutritional yeast.
Ingredients
Scale
Crust ingredients:
- 2–3 cups shredded potato
- 2 eggs
- 1/2 cup shredded cheddar cheese
Toppings:
- 10 eggs
- 1 cup shredded cheddar cheese
- 1 pound ground pork
- 1 cup greens
- 1/2 cup red onion, diced
- 1 bell pepper, diced
- salt, to taste
- ground black pepper, to taste
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a 9×13 baking pan with parchment paper.
- In a large bowl, combine crust ingredients (shredded potatoes, 2 eggs, and 1/2 cup shredded cheese). Mix well, using your fingers or a fork.
- Pour crust mixture into the lined pan and spread into an even layer.
- Bake crust 20 minutes or until golden and crispy.
- While the crust is baking, prepare the toppings: brown the sausage. When the sausage is almost finished cooking, add peppers and onions. Stir and cook until softened. Stir in greens and cover until wilted.
- Remove crust from oven and top with sausage mixture and cheese.
- Use the back of a spoon to make pockets and crack one egg into each pocket.
- Season to taste with salt and pepper.
- Return to the oven and bake for 12-15 minutes or until eggs are cooked to your liking.
