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



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.

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.