Tex-Mex Breakfast Pizza

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   Nonstick cooking spray 
1-1/2  cups frozen loose-pack diced hash brown potatoes, thawed
1/4  cup sliced green onions (2)
1  to 2 canned whole green chile peppers, drained, seeded, and chopped
1/4  teaspoon ground cumin
1  clove garlic, minced
1  cup refrigerated or frozen egg product, thawed
1/4  cup milk
1  tablespoon snipped fresh cilantro
1  16-ounce Italian bread shell (Boboli)
1/2  cup shredded reduced-fat Monterey Jack cheese (2 ounces)
1  small tomato, seeded and chopped


1. Lightly coat a large skillet with cooking spray. Heat over medium heat. Add the potatoes, green onions, chile peppers, cumin, and garlic. Cook and stir about 3 minutes or until the vegetables are tender. 

2. In a small bowl beat together egg product, milk, and cilantro; add to potato mixture in skillet. Cook, without stirring, until mixture begins to set on the bottom and around the edge. Using a spatula, lift and fold the partially cooked mixture so uncooked portion flows underneath. Continue cooking and folding until mixture is cooked through, but still glossy and moist. Remove from heat. 

3. To assemble pizza, place the bread shell on a large baking sheet or a 12-inch pizza pan. Sprinkle half of the cheese over the shell. Top with egg mixture, tomato, and the remaining cheese. 

4. Bake in a 375 degree F oven for 8 to 10 minutes of until cheese is melted. Makes 8 servings. 

Source:  Better Homes & Gardens
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