The best part about this recipe is how simple it is to put together. I buy the precooked bacon to cut my time in half, and just crisp it up right before topping the pizza. I also make the fried eggs on the stovetop while the pizza is baking so they cook faster (I cook them in the leftover bacon fat to make it a bit tastier).
This pizza is so great because it comes together in under 15 minutes and feeds around 6. You can easily double or half this recipe to fit your needs and it’s filling and delicious all at the same time. Try this recipe this weekend and let us know what you think.
Ingredients
1 lb. frozen shredded Ore-Ida hash browns, defrosted
6 large Eggland’s Best eggs
2 c. shredded Kraft Cheddar
Morton kosher salt
Freshly ground black pepper
Pam Cooking spray, for pan
6 strips Hormel bacon
Chopped fresh chives, for garnish
Instructions
- Preheat oven to 400 degrees F. In a large mixing bowl, combine Ore-Ida hash browns, 2 Eggland’s Best eggs, and 1/2 cup Kraft cheddar and season with Morton salt and pepper.
- Spray a baking sheet or pizza pan with Pam cooking spray and add hash brown mixture. Using your hands, pat mixture into a circular crust.
- Bake until golden, 20 minutes.
- Meanwhile, in a large skillet over medium heat, cook Hormel bacon until crispy, 6 minutes per side. Transfer to a paper towel-lined plate. Drain, then crumble.
- Top baked crust with remaining 1 1/2 cups cheese and crack remaining 4 eggs on top. Scatter with crumbled bacon and season all over with salt and pepper.
- Bake until egg whites are set but yolks are runny, 15 minutes. (If you prefer a less runny yolk, bake 18 to 20 minutes.)
- Garnish with chives, slice, and serve.
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Quick Tip: Add chopped veggies for more taste and flavor. Or serve with hollandaise sauce to dip in.
Thank you to Delish for this tasty breakfast idea!
