Potato Crusted Breakfast Pizza
3 Tbsp. extra virgin olive oil
4 cups frozen shredded hash brown potatoes
1/2 cup refrigerated egg substitute or eggs to measure
0 - - - - - - - - -
1 cup refrigerated egg substitute or eggs to measure
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1/3 cup sliced green onion
0 - - - - - - - - - -
1 cup fat-free or reduced fat shredded cheddar cheese or regular
- Preheat oven to 425 degrees. Using 1 tablespoon olive oil, coat 12 inch deep dish pizza pan.
- In a large mixing bowl, combine remaining 2 tablespoons olive oil with potatoes and egg substitute. Using back of spatula, press firmly into bottom of pizza pan. Bake 30 minutes.
- Meanwhile, combine filling ingredients in medium bowl. Pour over potato crust and tilt pan to spread batter evenly. Bake 7 minutes or until eggs are set and not runny.
- Top with cheese and bake an additonal 2 minutes, or until cheese is melted.
- Cut pizza into 6 wedges.
Makes 6 servings