Breakfast Pizza with Hashbrown Crust

As usual, I have a recipe where I got the idea for this that I am not following at all. From the get-go, on this one: my shredded frozen hashbrowns were supposed to be thawed.

Oops.

We are moving right ahead with them frozen. 👍🏻

I AM remembering to preheat the oven (to 400), which is another step I often forget. Preheating the oven while beating four eggs in a large bowl, and then adding the hashbrowns, milk, and a half cup of the cheese.

*That’s edited too, by the way: I apparently have more experience with ‘alternative crusts,’ perhaps we should say?, than the original recipe creators. Their crust wouldn't have held together enough to even be taken up. Gluten free for fifteen years will give you plenty such experience, I suppose! Tossing aforesaid recipe out the window at this point —

Stir all those crust ingredients together and then shape into a crust with your hands, either on a pizza stone or a baking sheet covered with parchment paper. You are REALLY going to want that parchment paper for this recipe.

Bake at 400 for half an hour.

Top with ham, spinach (I wanted to cut the calories down a bit), and cheese. Break four eggs over the pizza, evenly spaced. I did not want runny yolks, so I broke my yolks as well.

Bake at 40 for twenty minutes (for set yolks).

BREAKFAST PIZZA WITH HASHBROWN CRUST

8 eggs

1lb frozen shredded hashbrowns

1 1/2 C shredded sharp cheddar cheese

1/4 C milk

4oz diced ham

Fresh spinach, wilted

Preheat oven to 400.

Beat four eggs in a large mixing bowl. Add frozen hashbrowns and 1/2C cheese. Mix well.

Form into a crust with your hands on parchment paper, on top of a pizza stone or baking sheet. Bake at 400 for 30 minutes.

Remove from oven. Top with ham, spinach, and cheese. Break four eggs, evenly spaced, across the pizza. If you want set yolks, break the yolks at this time.

Put back in the oven and bake another 15-17minutes for runny yolks or another 20 minutes for set yolks.

Cut and serve hot.

Servings: 6

Calories per serving: 275

Hungarian-Style Sheet Pan Brussels Sprouts with Bacon

This is try #2 on this recipe: last week was a failure!

Boiled Brussels are not to my taste, and trying to steam them in the microwave was no good either. So! Sheet-pan-ing them, roasting with bacon and onion, if you like onion. (I don’t. Putting in the onions as options for parents and aunt, because they DO like onions, lol!)

To sheet-pan roast your Brussels, get them trimmed up: tough outer leaves removed, and halved.

To sheet-pan roast your Brussels, get them trimmed up: tough outer leaves removed, and halved.

Pan spray your sheet pan, and lay out your halved Brussels sprouts, cut side DOWN.

I use olive oil pan spray, and spray the tops of the Brussels sprouts again before they go in the oven.  You'll want to salt and pepper them after you use the pan spray. I highly recommend salt AND pepper grinders!

PRO TIP, HERE: IF YOU WANT TO LOSE WEIGHT, CUT <OUT> THE OLIVE OIL. 

I use olive oil pan spray for virtually EVERYTHING now except salad dressings! And I’m down over a hundred pounds: I’m telling you, it WORKS.

I am layering my bacon on top of my Brussels sprouts. I really think a thick center-cut bacon would be best here, but it’s not what I had in the freezer!

If you are using onions - my parents were my testers on that! - cut them into quarters or eighths and put them on the sheet pan with the Brussels too.

Roast for 22 minutes at 425 or until the bottoms of your Brussels sprouts halves are carmelized. You’re going for a long way past just tender-crisp when you’re roasting!  You want this look on the bottoms of your Brussels:

Crumble your bacon on top of your Brussels sprouts (and onions, if you used onions).












I am using Greek yogurt because it’s healthier than sour cream, and I’m celiac, so I’ve got to watch the probiotics in the gut and all that. Nonfat plain Greek yogurt - Love It LOVE IT. Stir a cup or so in.

This is four pounds of Brussels sprouts, prepped and ready for the week! (This is a double of the quantities in the recipe below. I didn't figure most people would want four pounds of them. Bulk veggies are another PRO TIP!!)

HUNGARIAN-STYLE SHEET PAN BRUSSELS SPROUTS WITH BACON

Two pounds Brussels sprouts
1/2 of a 12 oz package thick-cut bacon
Salt and pepper
Olive oil pan spray
1 cup nonfat plain Greek yogurt
2 onions, optional

Preheat oven to 425.

Trim and halve your Brussels sprouts. Cut your onions into eighths.

Use olive oil pan spray to prepare a sheet pan. Place your Brussels sprouts in a single layer on the sheet pan, cut sides DOWN. Spray the tops of the Brussels sprouts with olive oil pan spray. Grind salt and pepper over the Brussels once they have been sprayed.

Place bacon strips and onions on top of the Brussels sprouts.

Roast at 425 for 22 minutes or until bottoms of Brussels sprouts are starting to carmelize, as in the picture above.

Crumble bacon over Brussels sprouts and onions. Stir in  1 C nonfat plain Greek yogurt.