BOUNTIFUL BRUNCH PIZZA
SHREDDED HASH BROWN PATTIES FORM THE CRUST OF THIS HEARTY BREAKFAST PIZZA. TOPPED WITH YOUR FAVORITE OMELET INGREDIENTS, IT'S SIMPLY DELICIOUS.
1 package (24 ounces) frozen shredded hash brown patties, thawed and broken apart
1 egg, beaten
salt and ground black pepper to taste
1/2 cup milk
Salt and ground black pepper to taste (optional)
1 cup chopped ham
1/2 cup sliced fresh mushrooms
1/4 cup green onion slices
1/4 cup chopped green bell pepper
1 1/2 cups (6 ounces) shredded cheddar cheese
Preheat oven to 400°F. Cover Large Round Stone with Handles with sheet of Parchment Paper. For crust, combine potatoes, egg, salt and pepper in Classic Batter Bowl; mix well. Spread potato mixture into 14-inch circle on prepared Stone; pat down with back of spoon. Bake 20 minutes; remove from oven. For egg topping, whisk eggs and milk in Small Batter Bowl. Season with salt and black pepper, if desired. Microwave on HIGH 3 minutes; stir. Microwave an additional 3 minutes; stir. Spread cooked egg mixture evenly over potato crust; top with ham, mushrooms, green onion and bell pepper. Sprinkle with cheese. Return to oven. Bake 10 minutes. To serve, cut into wedges with Pizza Cutter.
For a special breakfast or company brunch without the last minute rush, assemble the recipe ingredients the night before. For example, place the hash brown potatoes in the refrigerator to thaw. Chop the ham and bell pepper with the Food Chopper. Slice the mushrooms with the Egg Slicer Plus®. Place in separate containers. Mix the eggs and the milk in the Batter Bowl. Cover all ingredients, refrigerate overnight and sleep tight
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