Breakfast Pizza

Name: Breakfast Pizza
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 5 slices bacon, cooked crispy and crumbled; 1 to 2 tablespoons olive oil, divided; 1 large russet potato, shredded on the large holes; ½ teaspoon kosher salt; ¼ teaspoon paprika; ¼ teaspoon onion powder; ¼ teaspoon garlic powder; ½ yellow onion, chopped; 1 clove garlic, minced; 1 tablespoon all-purpose flour; ½ tablespoon [Organic Valley® Salted Butter]; 1 cup [Organic Valley® Reduced Fat 2% Milk]; 2 6-ounce bags [Organic Valley® Shredded Mild Cheddar Cheese], divided; 5 [Organic Valley® Large Eggs], whisked; 1 teaspoon Everything Bagel seasoning; 6 6-inch flour tortillas

Alaina is a mother and a full time teacher to tiny humans. Cooking and creating recipes has always been a passion of hers, that has now become reality! Her mission is to fuel you and your family with real food and real ingredients.

Delicious and nutrition breakfast recipe, perfect for kiddos and adults alike.

20 min Prep40 min Cook1 hr Total

20 min Prep•40 min Cook•1 hr Total

6 Servings

20 min Prep40 min Cook1 hr Total

20 min Prep•40 min Cook•1 hr Total

6 Servings

Delicious and nutrition breakfast recipe, perfect for kiddos and adults alike.

Cooking Mode

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Ingredients

5 slices bacon, cooked crispy and crumbled
1 to 2 tablespoons olive oil, divided
1 large russet potato, shredded on the large holes
½ teaspoon kosher salt
¼ teaspoon paprika
¼ teaspoon onion powder
¼ teaspoon garlic powder
½ yellow onion, chopped
1 clove garlic, minced
1 tablespoon all-purpose flour
1 teaspoon Everything Bagel seasoning
6 6-inch flour tortillas

Directions

Heat oven to 425 F. Cook the bacon in a large nonstick skillet. Place shredded potatoes in a towel and squeeze out as much liquid as possible. Place potatoes in a large bowl and toss with salt, paprika, onion powder and garlic powder. Set aside.
Once bacon is done, drain the fat, leaving 2 tablespoons in the pan (if there’s not enough fat, adjust with oil). Remove the pan from the heat and add the onion and garlic. Let simmer off the heat for 1 minute, to cool the pan slightly. Place pan back over medium heat and sauté until the onions are translucent, about 3 minutes.
Add the hash browns and cook for 5 to 8 minutes, breaking them apart to start getting crispy. Add the butter and allow it to melt, then add the flour. Stir for about 2 minutes to create a roux.
Remove the pan from the heat. Add the milk and 1 cup of shredded cheese. Return pan to medium heat and stir continuously until the mixture thickens, about 5 minutes. Transfer the mixture to a medium bowl and set aside.
In same pan (no need to wipe it out), heat 1 tablespoon olive oil over medium heat. Add eggs and scramble, seasoning with everything bagel seasoning, until they are almost fully cooked. Remove eggs to a bowl to stop them from cooking further.
Start layering! Place tortillas on a baking sheet and bake for 2 minutes on each side. Remove from oven, spread hash brown sauce first, then eggs, then sprinkle on the remaining cheese. Bake for 8 minutes or until the cheese is melted and tortilla is as crispy as you prefer.
To serve, sprinkle with breakfast sausage, green onions, avocado, or whatever your heart desires!

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

Heat oven to 425 F. Cook the bacon in a large nonstick skillet. Place shredded potatoes in a towel and squeeze out as much liquid as possible. Place potatoes in a large bowl and toss with salt, paprika, onion powder and garlic powder. Set aside.
Once bacon is done, drain the fat, leaving 2 tablespoons in the pan (if there’s not enough fat, adjust with oil). Remove the pan from the heat and add the onion and garlic. Let simmer off the heat for 1 minute, to cool the pan slightly. Place pan back over medium heat and sauté until the onions are translucent, about 3 minutes.
Add the hash browns and cook for 5 to 8 minutes, breaking them apart to start getting crispy. Add the butter and allow it to melt, then add the flour. Stir for about 2 minutes to create a roux.
Remove the pan from the heat. Add the milk and 1 cup of shredded cheese. Return pan to medium heat and stir continuously until the mixture thickens, about 5 minutes. Transfer the mixture to a medium bowl and set aside.
In same pan (no need to wipe it out), heat 1 tablespoon olive oil over medium heat. Add eggs and scramble, seasoning with everything bagel seasoning, until they are almost fully cooked. Remove eggs to a bowl to stop them from cooking further.
Start layering! Place tortillas on a baking sheet and bake for 2 minutes on each side. Remove from oven, spread hash brown sauce first, then eggs, then sprinkle on the remaining cheese. Bake for 8 minutes or until the cheese is melted and tortilla is as crispy as you prefer.
To serve, sprinkle with breakfast sausage, green onions, avocado, or whatever your heart desires!