Hashbrown Crust Breakfast Pizza


Hashbrown Crust Breakfast Pizza

Course Breakfast
Cuisine American
Author Catherine’s Plates


  • 16" round pizza pan
  • skillets & spatulas
  • medium bowl & whisk


Hashbrown Crust

  • 1 (20oz) bag refrigerated hashbrowns (keep thawed)
  • 1/8 tsp each salt & black pepper
  • 2 TBS melted butter


  • 4 large eggs
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder


  • 1 lb Jimmy Dean original pork sausage


  • 8 oz shredded sharp cheddar cheese, DIVIDED
  • 2 green onions, sliced thin


  • Preheat oven to 425 degrees. Lightly spray a 16 inch round pizza pan with non-stick cooking spray. (DON'T OVER SATURATE WITH SPRAY.)
    Place 20oz package of refrigerated hashbrowns in center of prepared pizza pan and spread out evenly to edges of pan.
    NOTE: if you are using hashbrowns from freezer section of your store, make sure they are thawed first to easily make crust.
  • Sprinkle the hashbrowns on pizza pan with salt and black pepper. Brush melted butter all over the hashbrowns. Place in preheated oven for 15-20 minutes until edges of hashbrowns are golden brown and crispy. Remove from oven. Leave oven on the 425 degrees.
  • In a medium bowl whisk together eggs, salt, black pepper, garlic powder, and onion powder. Place 1 TBS butter into a medium skillet. Over medium high heat melt butter. Add in egg mixture and cook until eggs are almost set. Remove from skillet and place on a plate. In same skillet break up sausage and cook until browned.
  • Sprinkle 4 oz shredded cheese all over cooked hashbrown crust. Top with eggs evenly. Top with sausage. Sprinkle with remaining 4 oz of cheese. Top with green onions.
  • Place back into 425 degree oven for 10-15 minutes until cheese is melted and pizza is heated through. Cut into pizza slices and enjoy.