Description

This Breakfast Pizza features a golden, crispy hash brown crust serving as the foundation for a vibrant morning meal. It is generously topped with perfectly cooked eggs, savory crumbled breakfast sausage, and a colorful medley of diced red and yellow bell peppers. A sprinkle of fresh green onions and a dusting of paprika complete this satisfying dish, offering a delightful combination of textures from the crunchy crust to the tender vegetables and creamy egg yolks.

Ingredients

Scale

2 cups shredded hash browns, thawed and thoroughly squeezed dry
1 tablespoon olive oil, plus more for cooking if needed
1/2 pound ground breakfast sausage (turkey or plant-based)
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
3–4 large eggs
2 tablespoons chopped green onions
Salt to taste
Freshly ground black pepper to taste
Pinch of paprika for garnish

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Instructions

**Prepare the Hash Brown Crust:** In a large oven-safe, non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat. Press the squeezed-dry hash browns evenly into the bottom of the skillet to form a compact crust. Cook for 8-10 minutes, or until the bottom is golden brown and crispy.
**Cook the Sausage:** While the hash browns cook, in a separate small skillet, brown the ground breakfast sausage over medium heat, breaking it apart with a spoon. Cook until no longer pink, then drain any excess fat and set aside.
**Add Toppings:** Carefully flip the hash brown crust if desired for even crispiness, or leave it as is. Reduce the heat to medium-low. Crack the eggs directly onto the hash brown crust, spacing them evenly. Distribute the cooked sausage and diced bell peppers around the eggs. Season lightly with salt and pepper.
**Cook Eggs:** Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness. Alternatively, if using an oven-safe skillet, transfer it to a preheated oven at 375°F (190°C) for 5-7 minutes to finish cooking the eggs.
**Garnish and Serve:** Remove from heat. Garnish with chopped green onions and a pinch of paprika. Slice into wedges and serve immediately.

Notes

For an extra crispy hash brown crust, ensure all excess moisture is removed from the shredded potatoes before cooking.

Adjust the egg cooking time to achieve your preferred yolk consistency, from runny to firm.

Feel free to customize toppings with other breakfast-friendly vegetables like spinach or mushrooms.

Using a well-seasoned cast iron skillet or a high-quality non-stick pan will prevent sticking and ensure a perfect crust.

Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Calories: 480
Fat: 28g
Carbohydrates: 35g
Protein: 30g