Introduction

This Breakfast Pizza Hash Brown Crust is a delightful morning treat that combines crispy hash browns with savory toppings and perfectly baked eggs. It’s a fun and satisfying twist on traditional breakfast dishes, perfect for weekend brunch or a special weekday start.

A round dish shows a crispy golden-brown base made from shredded potatoes, forming the first layer, with slightly crunchy edges. On top, there are three sunny-side-up eggs evenly placed, each with bright yellow yolks and white cooked egg whites. Scattered around and on top of the eggs are small browned sausage pieces, bright red and yellow bell pepper cubes, and finely chopped green onions, adding pops of red, yellow, and green color. The whole dish is served on a white plate set on a white marbled surface, with a fork and spoon placed to the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups frozen shredded hash browns, thawed and squeezed dry
2 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup shredded cheddar cheese
1/2 cup cooked and crumbled breakfast sausage or bacon (optional; use plant-based for vegetarian)
1/2 cup diced bell pepper
1/4 cup chopped green onions
4 large eggs
1/4 teaspoon paprika
Salt and pepper, to taste

Instructions

Step 1: Preheat your oven to 425°F (220°C). Lightly grease a 12-inch ovenproof skillet or pizza pan.
Step 2: In a large mixing bowl, combine the thawed and dried hash browns with the melted butter, salt, and black pepper. Mix well until evenly moistened.
Step 3: Press the hash brown mixture evenly into the prepared pan, forming a cohesive crust with slightly raised edges to hold the toppings.
Step 4: Bake the crust in the oven for 20 to 25 minutes, until it is golden brown and crisp.
Step 5: Remove the crust from the oven. Sprinkle the shredded cheddar cheese evenly over the crust. Add the cooked sausage or bacon, diced bell pepper, and chopped green onions on top.
Step 6: Using the back of a spoon, gently create four shallow wells in the toppings for the eggs.
Step 7: Crack one egg into each well. Sprinkle the eggs with paprika, salt, and pepper to taste.
Step 8: Return the skillet to the oven and bake for an additional 10 to 12 minutes, until the egg whites are set and yolks reach your preferred doneness.
Step 9: Let the breakfast pizza cool for about 3 minutes before slicing and serving.

Tips & Variations

For a vegetarian version, use plant-based sausage or omit the meat entirely and add extra vegetables like mushrooms or spinach.
To make cleanup easier, line your skillet with parchment paper before pressing in the hash browns.
Try different cheeses such as mozzarella or pepper jack for varied flavors.
If you like runny yolks, check the eggs around 8 minutes into baking to avoid overcooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to keep the crust crisp. Avoid microwaving if possible, as the crust may become soggy.

How to Serve

The image shows a round breakfast pizza cut into four slices on a white plate. The pizza has a crispy, golden-brown crust with a layer of melted yellow cheddar cheese as the base. Each slice is topped with a sunny-side-up egg placed near the center with bright yellow yolks and white edges cooked but soft. Around the eggs, there are crumbled browned sausage pieces, small diced red bell peppers, and chopped green onions sprinkled evenly. A light dusting of red seasoning is visible on the eggs. The plate is set on a white marbled surface, and a silver fork is placed near the top right edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

You can assemble the crust and toppings ahead, then refrigerate before adding the eggs and baking. However, the eggs are best added fresh for optimal texture.

What if I don’t have an ovenproof skillet?

You can use a pizza pan or a baking sheet lined with parchment paper instead. Just make sure to press the hash browns firmly to maintain the crust shape.

Breakfast Pizza with Hash Brown Crust and Baked Eggs Recipe

Print Recipe

★★★★★

4.5 from 74 reviews

This Breakfast Pizza with a Hash Brown Crust is a delicious and hearty morning meal combining a crispy hash brown base topped with melted cheddar cheese, savory sausage or bacon, colorful bell peppers, green onions, and baked eggs. It’s perfect for weekend brunch or a special breakfast treat that’s both satisfying and visually appealing.

Author: zara
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Salt

Ingredients

Scale

Hash Brown Crust

4 cups frozen shredded hash browns, thawed and squeezed dry
2 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Toppings

1 cup shredded cheddar cheese
1/2 cup cooked and crumbled breakfast sausage or bacon (optional; use plant-based for vegetarian)
1/2 cup diced bell pepper
1/4 cup chopped green onions

Eggs

4 large eggs
1/4 teaspoon paprika
Salt and pepper, to taste

Instructions

Preheat and Prepare Pan: Preheat your oven to 425°F (220°C). Lightly grease a 12-inch ovenproof skillet or pizza pan to prevent sticking.
Prepare Hash Brown Crust Base: In a large mixing bowl, combine the thawed and dried hash browns with melted butter, salt, and black pepper. Mix thoroughly until the hash browns are evenly moistened with butter and seasonings.
Form Crust: Press the hash brown mixture evenly into the prepared pan, creating a uniform crust. Raise the edges slightly to form a border that will hold toppings securely.
Bake Hash Brown Crust: Place the skillet in the preheated oven and bake the crust for 20 to 25 minutes until it turns golden brown and crisp.
Add Toppings: Remove the crust from the oven carefully. Evenly sprinkle shredded cheddar cheese over the crust. Then add crumbled cooked sausage or bacon if using, followed by diced bell peppers and chopped green onions.
Create Wells for Eggs: Use the back of a spoon to gently create four shallow depressions in the toppings, making small wells to hold the eggs.
Add Eggs: Crack one large egg into each well. Season the eggs with paprika, salt, and pepper to your taste.
Bake Until Eggs are Set: Return the pan to the oven and bake for an additional 10 to 12 minutes, or until the egg whites are fully set and yolks reach your desired doneness.
Cool and Serve: Allow the breakfast pizza to cool for about 3 minutes before slicing and serving warm.

Notes

For a vegetarian version, replace sausage or bacon with plant-based alternatives or omit them altogether.
Be sure to squeeze excess moisture from thawed hash browns to achieve a crispy crust.
Use a well-seasoned cast iron skillet or a non-stick ovenproof pan for best results.
Adjust baking time for eggs depending on whether you prefer them runny or fully cooked.
Leftover pizza can be refrigerated and reheated, though crust crispness may lessen.

Keywords: breakfast pizza, hash brown crust, baked eggs, cheddar cheese, sausage breakfast, easy brunch