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
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