Breakfast Pizza
Golden pizza crust piled high with scrambled eggs, smoky bacon, hashbrown potatoes, and mild cheddar cheese and served with a side of salsa.
Serving size: 1/6 of pizza
Instructions
| Ingredient |
Quantity |
Instructions |
|
|
Preheat oven to 450º F (425º F convection). |
| Redi-Shred® Hashbrown Potatoes |
6 cup
|
Cover hashbrowns with hot tap water (140º to 150º F). Let stand 20 minutes; drain. |
| Pizza crusts, 11-inch, commercially prepared |
8
|
Place pizza crusts on baking sheets. Divide hashbrowns, bacon, and eggs among pizza crusts. Sprinkle each with salt and pepper. |
| Bacon, cooked, crumbled |
4 lb.
|
|
| Eggs, cooked until softly scrambled |
32
|
|
| Salt |
|
|
| Pepper |
|
|
| Mild cheddar cheese, shredded |
2 lb.
|
Sprinkle about 1 cup cheese over each pizza. Bake for 10 to 15 minutes (convection oven for 5 minutes) or until heated through and cheese is bubbly. If desired, serve with salsa. |
| Salsa, chunky (optional) |
|
|
Nutritional Information Per Serving
| Calories — 405 |
Protein — 18.80 g |
SatFat — 7.31 g |
| Fat — 18.34 g |
Carbs — 38.37 g |
Iron — 2.93 mg |
| Sodium — 724 mg |
Potassium — 286 mg |
Zinc — 1.34 mg |
| Vitamin A — 139 RE |
Riboflavin — 0.488 mg |
Niacin — 3.57 mg |
| Calcium — 170 mg |
Cholesterol — 172 mg |
Vitamin B6 — 0.205 mg |
| Vitamin B12 — 0.653 ug |
Thiamine — 0.325 mg |
Phosphorus — 257 mg |
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