Breakfast pizza is a morning-time twist on this favorite American food. While some breakfast pizzas are more like an omelet topped with pepperoni, this breakfast pizza recipe includes a crust, helping the breakfast pizza to seem more like a pizza and less like a typical egg breakfast.
Things You'll Need
Prepare your cooking area. Cover your baking stone with parchment paper. Preheat the oven to 400 degrees Fahrenheit.
Make crust by beating one egg into a medium-sized bowl and adding it with the shredded potatoes. (You may optionally add salt and pepper to the crust mixture at this time.) Mix until the egg is evenly incorporated in the potatoes.
Spread the potato mixture into a large pizza crust on the paper-covered baking stone, so that it extends a half-inch away from the edges on all sides. (For example, if you have a 15″ round pan, make a 14″ round crust.) Pat down the potatoes to roughly thumb-width thickness, so the crust will remain flat. Bake for 20 minutes.
Drop eight eggs into the now-emptied bowl, and whisk them together with the milk. (Optionally, add salt and black pepper to taste.) Microwave this mixture for 6 minutes, stopping halfway through to stir it. Stir the mixture again when finished cooking, so it becomes sort of an eggy sludge. (Cooking in a pan will solidify the eggs too fast.) Spread the mixture evenly over the potato crust.
Top the pizza with vegetables and your choice of meat. Sprinkle the cheese evenly over these toppings and put the pizza in the oven for 10 minutes. After 10 minutes, the cheese should be melty and the crust lightly brown. (If not, leave it in the oven until this is the case.) Once the pizza is done, remove it from the oven, slice into wedges, and serve.
Save preparation time by chopping vegetables in advance.
Pack the leftovers in a plastic container for a quick lunch at work.