Ingredients
Scale
Hashbrown Crust:
- 4 cups frozen seasoned hashbrowns, thawed, see notes
- 1/2 Teaspoon smoked paprika
- 1/4 Teaspoon black pepper
- 2 eggs
- 1 1/2 cups grated cheese, 4 ounces, Jack or Mozzarella are both great
Toppings:
- 6 strips of bacon, cut into bite sized pieces, 6 ounces
- 6 eggs
- 1 cup grated cheese, 2 1/2 ounces
Fresh Toppings:
- 1 cup thinly sliced green onions, about 1/2 a bunch
- 1 cup diced tomatoes, or halved cherry tomatoes
- 1/2 ripe avocado, thinly sliced or cubed
- Sriracha to taste
Instructions
- Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- Mix together all the ingredients for the hashbrown crust in a bowl until combined. Pat the mixture into a crust shape about 1/2″ thick and 10-12″ in diameter, making small ridges around the edge as you go. Bake the crust for 20-25 minutes, or until golden brown.
- While the crust bakes, fry the bacon pieces until they’re crispy, drain and set aside. Prepare your choice of the fresh toppings, and set them aside.
- When the crust is done, take it out of the oven and sprinkle the bacon bits over the top. Crack the eggs one at a time into a small dish, and then carefully place the eggs as evenly as you can around the pizza. Top with the grated cheese, and bake again until the eggs are your desired doneness, about 6-8 minutes for over easy eggs.
- Remove the pizza from the oven and top with the fresh toppings.
- Serve immediately. If you do have any leftovers, remove any avocado before refrigerating them (the avocado turns brown). Then reheat the leftovers gently at 300ºF until warm. The eggs get a little firmer but otherwise it’s still delicious.
Notes
I used the Alexia brand Organic seasoned hashbrowns. They come with a little onion/garlic powder added in which makes for a great flavor in the crust.
- Prep Time: 20 mins
- Cook Time: 30 mins