Breakfast Pizza with Hash Brown Crust

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Thank you I Can’t Believe It’s Not Butter!^® for sponsoring this post. Newly transformed buttery spread, now made from real, simple ingredients!

Change up your breakfast routine, or dinner, with this delicious Breakfast Pizza with Hash Brown Crust. That’s right, this time we are skipping the traditional yeast dough crust in favor of some shredded hash browns…..

Not only did I use hash browns, but I also used the new I Can’t Believe It’s Not Butter!^®  It is made from real, simple ingredients – 100% taste, 0% artificial preservatives – and is still unbelievably delicious!

The new I Can’t Believe It’s Not Butter!^®contains 0 grams trans fat per serving, no cholesterol and no partially hydrogenated vegetable oils. I am all for using products that are made from real, simple ingredients you can recognize {and pronounce} like a delicious blend of plant-based oils, purified water and a pinch of salt. Oh, and the guy in their TV commercials is really cute!!

I love making breakfast for dinner, and it has been quite a while since I created a new breakfast recipe. Then my new cast iron pizza pan finally arrived, and I immediately knew what I wanted to make…..Breakfast Pizza with Hash Brown Crust!!

How to make Breakfast Pizza with Hash Brown Crust:

Start by preheating your oven to 425 degrees. Lightly beat together 2 eggs with some salt and pepper…..

Stir in the hash browns…..

Do your best to mix everything together. The hash browns will not be completely coated, but it will help hold them together. Melt 2 Tablespoons of I Can’t Believe It’s Not Butter!® in a 12-inch skillet …..

Yes, you can also use a standard cast iron skillet. 🙂 Pour the hash brown mixture into the skillet…..

Place in the oven and bake for 30 to 35 minutes, until crispy and the potatoes are tender.

Melt 1 Tablespoon of I Can’t Believe It’s Not Butter!® in a non-stick skillet over medium heat, and sauté the zucchini, onions, and peppers…..

stirring occasionally until golden, about 8 minutes. Stir in the garlic, and remove from heat…..

Beat the remaining 7 eggs, salt and pepper together in the large bowl. Stir in the sautéed vegetables…..

Remove the hash brown crust from the oven…..

and very carefully pour the egg mixture evenly over the crust…..

If you just pour it into the center, the eggs will stay in the center. 😉  Spread vegetables evenly over the crust and return to the oven for 10 minutes. Remove from oven and sprinkle with shredded cheese…..

Return pan to oven and bake for 3 to 5 minutes, until cheese is melted and bubbly…..

Slice and serve…..

The new I Can’t Believe It’s Not Butter!^® spread has 40% fewer calories and 70% less saturated fat than butter….so I can still have cheese! It’s all about balance, right? 😉  Even little changes can make a big difference, and changes are easier when you don’t have to give up the flavor that you love.

More delicious breakfast recipes:

Low Carb Breakfast Casserole

Breakfast Egg Muffins

Eggs Benedict Pizza – with a real pizza crust

Sweet Potato Hash

Asparagus Brunch Pizza – this one has real pizza crust as well

Breakfast Pizza – yep, this one has real pizza crust too!

Enjoy!!

Breakfast Pizza with Hash Brown Crust

Change things up for breakfast, or dinner, with this Breakfast Pizza with Hash Brown Crust!

5 from 1 vote

Print

Course: Breakfast

Cuisine: American

Keyword: breakfast, recipe, pizza, hash browns, potato, cheese, brunch

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 8 Servings

Calories: 287kcal

Author: Lisa Johnson

Ingredients

• 3 Tablespoons I Can't Believe It's Not Butter!® divided
• 9 large eggs divided
• 30 ounce frozen shredded hash browns
• 1 large zucchini sliced
• 1 small onion chopped
• 1 small red bell pepper sliced
• 2 cloves fresh garlic minced
• 1 cup shredded cheddar cheese
• sea salt and ground pepper to taste

Instructions

• Preheat oven to 425 degrees.
• Lightly beat together 2 eggs with some salt and pepper in a large bowl.
• Stir in the hash browns. Do your best to mix everything together. The hash browns will not be completely coated, but it will help hold them together.
• Melt 2 Tablespoons of I Can’t Believe It’s Not Butter!® in a 12-inch skillet.
• Pour the hash brown mixture into the skillet. Place in the oven and bake for 30 to 35 minutes, until crispy and the potatoes are tender.
• Melt 1 Tablespoon of I Can’t Believe It’s Not Butter!® in a non-stick skillet over medium heat, and sauté the zucchini, onions, and peppers, stirring occasionally until golden, about 8 minutes.
• Stir in the garlic, and remove from heat. Set aside and allow to cool slightly.
• Beat the remaining 7 eggs, salt and pepper together in the large bowl. Stir in the sautéed vegetables.
• Remove the hash brown crust from the oven, and very carefully pour the egg mixture evenly over the crust.
• Spread vegetables evenly over the crust and return to the oven for 10 minutes.
• Remove from oven and sprinkle with shredded cheese. Return pan to oven and bake for 3 to 5 minutes, until cheese is melted and bubbly
• Slice and serve.

Nutrition

Calories: 287kcal | Carbohydrates: 22g | Protein: 14g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 252mg | Sodium: 255mg | Potassium: 542mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1045IU | Vitamin C: 28.6mg | Calcium: 160mg | Iron: 2.4mg

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

My friends also made some delicious recipes using I Can’t Believe It’s Not Butter!®

Dried Cranberry Orange Muffins from Call Me PMc

Buttery Fresh Herb Smashed Potatoes from Frugal Foodie Mama