Michelle’s Breakfast Pizza
Serves 4-6.
Ingredients
5-6 strips of hickory smoked thick cut bacon
3 green onions
Pepper
20 oz shredded hash brown potatoes
7 eggs
2 cups cheddar or Mexican blend shredded cheese
7 breakfast sausage links
Preheat oven to 400º F.
Mix shredded potatoes with 1 egg and 1 cup of the shredded cheese. Press the mixture flat into a round baking sheet the size of a pizza and cook in the oven for 20 minutes. (I buy store bought refrigerated hash browns. If you shred your own, make sure you use a dishtowel or cheesecloth to remove all their water otherwise they won’t get crispy. If you buy frozen, defrost in the refrigerator the night before, or lengthen time in the oven by 5 minutes).
While the potatoes are cooking, cook the sausage and the bacon in a frying pan. Set aside on a paper towel lined plate when done. Cut the sausage into bite-size parts and crumble the bacon into 1 inch pieces. Chop into thin slices the green part of the green onions. Save the white parts for another meal.
After 20 minutes, take the potatoes out of the oven and crack the remaining 6 eggs over the potato pizza base. Sprinkle the other cup of shredded cheese around the eggs, then the sausage and bacon over the cheese. Put back in the oven for another 12 minutes.
Remove the pizza from the oven and sprinkle the green onions and pepper over the top and serve.