Nutrition & Diet Coach

Peggy Korody North San Diego Registered Dietitian Nutritionist

Brunch Pizza

Written By: Peggy Korody - Jul• 11•12

Brunch Pizza

 

Serving Size: 10

 

1     24 oz. package frozen hash browns, thawed

1     egg, beaten

salt and pepper, to taste

 

EGG TOPPING:

7     eggs

½    cup  1% low-fat milk

Salt and pepper, to taste, optional

 

1     cup ham, chopped

½    cup mushrooms, sliced

¼    cup green onion, sliced

¼    cup green bell pepper, chopped

1 ½ cups cheddar cheese, shredded

 

Preheat oven to 400 F. Cover 15″ round pizza stone with a sheet of parchment paper.

 

For CRUST: combine potatoes, egg, salt and pepper; mix well.  Spread potato mixture into 14-inch circle on prepared stone; pat down with back of spoon.  Bake 10 minutes; remove from oven.

 

For the EGG TOPPING: whisk eggs and milk, season with salt and black pepper, if desired.   Microwave on HIGH 3 minutes; stir.  Microwave an additional 3 minutes; stir.  Spread cooked egg mixture evenly over potato crust; top with ham, mushrooms, green onion and bell pepper.  Sprinkle with cheese.  Return to oven.  Bake 10 minutes.

 

To serve, cut into wedges with pizza cutter.

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