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Breakfast Pizza Hash Brown Crust

Hearty Breakfast Pizza Hash Brown Crust for Weekend Mornings

This Breakfast Pizza Hash Brown Crust is a versatile and satisfying dish perfect for weekend mornings.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 3 minutes
Total Time 48 minutes
Servings: 4 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 package Frozen Shredded Hash Browns Thawed and excess moisture removed
  • 4 tablespoons Unsalted Butter Melted
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Ground Black Pepper
For the Toppings
  • 1 cup Shredded Cheddar Cheese Can swap with any cheese of choice
  • 1 cup Cooked Breakfast Sausage or Bacon Optional: plant-based alternatives for vegetarian
  • 1 cup Diced Bell Pepper Other veggies can be used
  • 1/4 cup Chopped Green Onions Optional but recommended
  • 4 large Large Eggs Egg substitutes for a vegan version
  • 1 teaspoon Paprika For added flavor
  • Salt and to taste Pepper For seasoning the eggs

Equipment

  • 12-inch skillet
  • Mixing Bowl

Method
 

Step‑by‑Step Instructions for Breakfast Pizza Hash Brown Crust
  1. Preheat your oven to 425°F (220°C) and grease a skillet or pizza pan with unsalted butter.
  2. In a large bowl, combine thawed hash browns, melted butter, salt, and pepper.
  3. Press the mixture into the greased pan to form a crust and bake for 20-25 minutes.
  4. Remove from oven, sprinkle cheese, add sausage or bacon, then vegetables.
  5. Make four wells in the toppings for the eggs.
  6. Crack an egg into each well, season with paprika, salt, and pepper.
  7. Bake again for 10-12 minutes until egg whites are set.
  8. Cool for 3 minutes, slice, and serve warm.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

To enhance crispiness, squeeze moisture from hash browns. Can pre-bake the crust and refrigerate overnight for a quicker morning prep.

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