Recipe Ingredients
- 1 (20-ounce) bag frozen hash browns
- 2 1/2 cups shredded cheddar cheese, divided
- 1/2 cup (1 stick) unsalted butter, melted, divided
- 6 large eggs, lightly beaten, divided
- 5 fully cooked breakfast sausage links, cooked and sliced
- 5 slices bacon, cooked and crumbled
- Kosher salt and freshly ground black pepper, to taste
- Chopped fresh chives, for garnish
Recipe Directions
- Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper and coat heavily with nonstick cooking spray.
- Mix hash browns, 1 cup cheese, 1/4 cup butter and 2 eggs together in large bowl until combined. Press hash brown mixture into a 1/4-inch thick circle on prepared baking sheet. Drizzle hash brown crust with 3 tablespoons of butter. Bake until light golden-brown and crisp, about 40 to 50 minutes.
- Top hash brown crust evenly with remaining cheese, leaving a 1/2-inch border. Top evenly with sausage and bacon. Continue to bake until cheese is melted, about 5 to 7 minutes.
- Meanwhile, melt remaining butter in large nonstick skillet over medium-high heat. Add eggs and scramble, stirring constantly, until just set, about 30 seconds. Season with salt and pepper, to taste. Remove from heat. Top pizza with scrambled eggs. Garnish with chives. Slice and serve.
Substitute hash brown crust with a waffle crust! Simply prepare store-bought waffle batter according to package directions. Heat a large round waffle iron until very hot and lightly coat with butter. Working in batches, add batter to waffle iron and close iron until cooked through, about 4 to 6 minutes. Batter amount and cook time vary; follow manufacturer’s instructions for best results. Then proceed with step 3 and 4.
