Looking for a change in your weekend breakfast menu? You’ve come to the right place. Whether it’s a chill weekend at home, a special occasion get-together, or a holiday meal, our Potato Crust Breakfast Pizza, without a doubt, deserves a spot on your upcoming breakfast or brunch menu. The crust, made from hash browns, cheese, butter, and an egg, creates a unique and tasty twist on a traditional breakfast pizza. Serve it up with a side of fresh fruit and a mixed green salad for a totally scrumptious and satisfying meal.
Shouldn’t the most important meal of the day take a turn at being the most delicious? We think so; and with this crispy, cheesy breakfast pizza, it can. Utilizing frozen hash browns for the crust, this morning pie is easy to make, ridiculously tasty, and totally portable. You can even prep the pizza ahead of time and simply reheat portions as you need them throughout the week. Customize with your family’s favorite toppings and it’s sure to be a fast favorite.
Every slice of pizza is packed full of protein and makes a great filling breakfast. Any leftovers can be tightly wrapped up in a plastic wrap and frozen for up to 4 weeks for an easy recipe to go.
How to Make Potato Crust Breakfast Pizza
for 6 servings
- 30 oz frozen hash brown (850 g)
- 2 large eggs
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 ½ teaspoons kosher salt
- 1 teaspoon dried oregano
- olive oil, for brushing
- ¾ cup shredded monterey jack cheese (75 g)
- 6 oz breakfast sausage (170 g), cooked and drained
- 3 large eggs
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 scallions, thinly sliced, for garnish
- hot sauce, to taste, optional
- Preheat the oven to 500ºF (260ºC).
- Make the crust: In a large microwave-safe bowl, microwave the hash browns on high power for 5-6 minutes, until you can separate the shredded potato pieces with your fingers but they still hold their shape.
- Transfer the shredded potatoes
- to a clean dish towel set over a medium bowl. Wring the towel to squeeze any excess liquid from the potatoes.
- Add the drained potatoes to a large bowl with the eggs, garlic powder, onion powder, salt, and oregano and stir until everything is well incorporated. The mixture should look like mashed potatoes, with a few shredded potato pieces remaining.
- Line a 12-inch (30 cm) round pizza pan with parchment paper. Transfer the potato mixture to the pan and shape it into a crust, pressing down so that it’s an even thickness with a lip around the outer edge. Brush the entire crust with olive oil.
- Bake for 22-25 minutes, until the crust is beginning to brown and is firm to the touch. Remove from the oven.
- Reduce the oven temperature to 325ºF (160ºC).
- Add the toppings: Scatter the Monterey Jack cheese evenly over the crust. Top with the breakfast sausage. Carefully add the eggs, spacing evenly around the pizza. Season the eggs with salt and pepper.
- Bake the pizza for 10-12 minutes, until the egg whites are set and the yolks are still a bit runny.Top with the scallions and hot sauce, if using, then slice into wedges.
Per Serving: 325.2 calories; protein 17.7g 36% DV; carbohydrates 19.7g 6% DV; fat 25.9g 40% DV; cholesterol 227mg 76% DV; sodium 289.8mg 12% DV.