Golden pizza crust piled high with scrambled eggs, smoky bacon, hashbrown potatoes, and mild cheddar cheese and served with a side of salsa.
Yield: 48 servings
| 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) |
| 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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