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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Breakfast Pizza

Makes: 8 servings
Prep 25 mins Bake 375°F 10 mins
Breakfast Pizza
Ingredients
  •  Nonstick cooking spray
  • 1 1/2  cups  frozen loose-pack diced hash brown potatoes with peppers and onion
  • 1  clove  garlic, minced
  • 1 1/2  cups  refrigerated or frozen egg product, thawed, or 6 eggs, beaten
  • 1/3  cup  fat-free milk
  • 1  tablespoon  snipped fresh basil
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 1  tablespoon  olive oil
  • 1  ounce  Italian bread shell (Boboli)
  • 1  cup  shredded part-skim mozzarella cheese (4 ounces)
  • 2  plum tomatoes, halved lengthwise and sliced
  • 1/4  cup  shredded fresh basil
Directions

1. Preheat oven to 375 degrees F. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add potatoes and garlic. Cook and stir about 4 minutes or until the vegetables are tender.

2. In a small bowl, stir together egg, milk, the 1 tablespoon snipped basil, the salt, and pepper. Add oil to skillet; add egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around the edge. Using a large spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking and folding until egg mixture is cooked through but is still glossy and moist. Remove from heat.

3. To assemble pizza, place the bread shell on a large baking sheet or a 12-inch pizza pan. Sprinkle half of the cheese over the bread shell. Top with cooked egg mixture, tomatoes, and the remaining cheese.

4. Bake about 10 minutes or until cheese is melted. Sprinkle with the 1/4 cup shredded basil. Cut into wedges to serve.

Nutrition Facts (Breakfast Pizza)
  • Servings Per Recipe 8,
  • cal. (kcal) 233,
  • Fat, total (g) 7,
  • chol. (mg) 11,
  • sat. fat (g) 2,
  • carb. (g) 29,
  • fiber (g) 2,
  • pro. (g) 15,
  • sodium (mg) 579,
  • Percent Daily Values are based on a 2,000 calorie diet

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