When my kids have a slumber party, they always beg me to make this for them and their friends. I look forward to any opportunity to make and eat this, so I always say yes. I’ve never seen any disappointed children at my breakfast table when I put this out in front of them. I’ve even had a few moms call me and ask for the recipe after their kids went home and couldn’t stop talking about how delicious it was. I am more than happy to share a gem like this!
Usually, if I want pizza for breakfast I’ll just eat the leftovers from dinner… this is so much better though!
6 1/2 oz Jiffy pizza crust mix
4 Johnsonville sausages or turkey sausage, cooked & crumbled
4 slice Hormel bacon or turkey bacon, cooked & crumbled
1 c Sargento cheddar cheese, grated (can use fat-free or low-fat)
1 c frozen hash browns, thawed
4 eggs, whole, slightly beaten (can use egg whites only)
3 Tbsp milk (can use skim)
1 tsp salt
1/2 black pepper
PREHEAT OVEN TO 375. ON A NON-STICK COOKIE SHEET, PREPARE PIZZA CRUST ACCORDING TO PACKAGE DIRECTIONS. (IF YOU BAKE IT FIRST FOR 5 MINUTES, IT’LL BE CRISPER ON THE BOTTOM.) SPRINKLE SAUSAGE AND BACON OVER CRUST.
SPRINKLE WITH HASH BROWNS AND CHEDDAR CHEESE. MEANWHILE, IN A MIXING BOWL, COMBINE EGGS, MILK, SALT, AND BLACK PEPPER. POUR OVER POTATOES AND CHEDDAR CHEESE. BAKE FOR 20 MINUTES OR UNTIL CRUST IS GOLDEN BROWN.
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Quick Tip: Ham and pineapple make an excellent breakfast pizza option.
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