Potato Crusted Breakfast Pizza

Potato Crusted Breakfast Pizza

0 Crust
3 Tbsp. extra virgin olive oil
4 cups frozen shredded hash brown potatoes
1/2 cup refrigerated egg substitute or eggs to measure
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0 Filling
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
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0 Topping
1 cup fat-free or reduced fat shredded cheddar cheese or regular

  1. Preheat oven to 425 degrees. Using 1 tablespoon olive oil, coat 12 inch deep dish pizza pan.
  2. 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.
  3. 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.
  4. Top with cheese and bake an additonal 2 minutes, or until cheese is melted.
  5. Cut pizza into 6 wedges.
    Makes 6 servings