Bountiful Brunch Pizza

Bountiful Brunch Pizza

  • Prep Time: 20 mins
  • Total Time: 40 mins
  • Servings: 10

    • About This Recipe

    “A tasty Pampered Chef recipe using a 15″ round baking stone. (Fall/Winter 1997 Season’s Best Recipe Collection by The Pampered Chef)”

    Ingredients

    Crust

  • 1 (24ounce) packages frozen, shredded hash browns
  • 1egg, slightly beaten
  • salt and pepper, to taste

    • Egg Topping

  • 7eggs
  • 1/2 cupmilk
  • salt and pepper, to taste
  • 4ouncesham, chopped( 1 cup)
  • 1/4 cupgreen bell pepper, chopped
  • 1/2 cupfresh mushrooms, sliced
  • 1/4 cupgreen onion, sliced
  • 6ouncesshredded cheddar cheese( , 1 1/2 cups)

    • Directions

  • Preheat oven to 400 degrees.
  • Cover 15″ Round Baking Stone with sheet of Parchment Paper.
  • For crust, combine potatoes, egg, salt, and pepper in a 2 quart bowl; mix well.
  • Spread potato mixture into a 14″ circle on prepared stone; pat down with spatula.
  • Bake 10 minutes; remove from oven.
  • For egg topping, whisk eggs and milk in a 1 quart bowl.
  • Season with salt and pepper.
  • Microwave on high 3 minutes; stir.
  • Microwave an additional 3 minutes; stir.
  • Spread the cooked egg mixture evenly over the potato crust.
  • Chop ham and bell pepper.
  • Slice mushrooms and green onion.
  • Sprinkle ham, bell pepper, mushrooms, onions, and cheese over the eggs.
  • Bake 10 minutes.
  • Cut as you would a pizza and serve.

    • Reviews

  • “I didn’t have green onion, only red. I did pre-cook the onion and red pepper before adding it, and left out the mushrooms. “

  • “I don’t have any of the Pampered Chef materials except the baking stone, but I don’t think any of their supplies are necessary to make this recipe.I wanted the crust to stick together more, and I think next time I’ll add another egg.I also won’t make the eggs in the microwave because it’s just as fast to make them on the stove, and they taste so much better.The microwaved eggs were rubbery.I used as much bell pepper as mushroom and ham and added extra green onion.I really enjoyed this, but next time I”ll season it a little more because it was a little bland for my taste.Maybe some crushed red pepper or basil or oregano would do the trick.All in all, this is a fun breakfast recipe.I found this recipe in The Pampered Chef Stoneware Sensations.Thank you for posting!”

  • “The hashbrown crust did not get as browned and crispy as I would like.In the future, I would bake it much longer before adding the egg topping.I didn’t have any bell peppers on hand, and just omitted them from the toppings.I also downsized this to a small pizza serving 2.With a crispier crust, it would have been an excellent breakfast.”

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