My favorite meal of the day is breakfast, which is funny because it’s the one meal I don’t sit down to enjoy because of each morning being so crazy! There is one morning of the week where I do sit down and soak in the morning glory of breakfast…Saturday!
Our family started special breakfast on Saturdays a few years back and we have come to look forward to that day where my hubby whips up the most amazing dishes. In honor of some of those dishes I have declared February Bountiful Brunch Month!
Be sure to tune in every Friday as I bring you our favorite breakfast/brunch dishes! Check back during the week as well, as I’ll be featuring our favorite quick breads!
To kick off Bountiful Brunch Month I am featuring our Omelet Hashbrown Pizza..we use our pizza stone to create this crispy hashbrown crust topped with a full flavored western omelet.
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Omelet Hashbrown Pizza
Ingredients
- 1 package-20 ounces of frozen shredded hash browns,thawed
- 8 eggs, divided 1 for crust and 7 for omelet
- ½ cup milk
- 1 cup chopped ham
- ½ cup sliced fresh mushrooms
- ¼ cup chopped scallions
- ½ cup chopped pepper
- 1 cup shredded cheese(any type)
- salt and pepper to taste
Instructions
- Preheat oven to 400F. Spray pizza stone, you can use any type of baking dish!
- For the crust combine thawed shredded hash browns, and one egg, salt and pepper and mix well.
- Spread hash brown mixture onto stone or baking dish.
- Pat down with your fingers to keep it together.
- Bake for 20 minutes, and remove from oven
- For omelet top, whisk together 7 eggs and milk and cook in a skillet
- Place eggs on top of the hashbrown crust
- Top eggs with ham,peppers,mushrooms,scallions.
- Sprinkle with cheese
- Salt and pepper to taste.
- Return to oven and bake for 12 minutes
- Enjoy 🙂
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