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Breakfast Pizza
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Recipe by Alaina Hinkle

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.

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Breakfast Pizza

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

20 MIN PREP
40 MIN COOK
1 HR TOTAL
6 servings
Ingredients
5 slices Organic Valley Hardwood Smoked Bacon,cooked crispy and crumbled
A glass bottle of olive oil.
1 to 2 tbsp olive oil, divided
A glass bottle of olive oil.
Russet Potatoes
1 large russet potato, shredded on the large holes
Russet Potatoes
A small bowl of salt.
½ tsp salt
A small bowl of salt.
A small bowl of paprika.
¼ tsp paprika
A small bowl of paprika.
¼ tsp onion powder
¼ tsp garlic powder
Yellow Onions
½ yellow onion, chopped
Yellow Onions
A head of garlic with a clove on the side.
1 clove garlic, minced
A head of garlic with a clove on the side.
A bowl of white flour.
1 tbsp all-purpose flour
A bowl of white flour.
½ tbsp Organic Valley Salted Butter
1 cup Organic Valley Reduced Fat 2% Milk
2 (6 oz.) bags Organic Valley Mild Cheddar Thick-cut Shredded Cheese, divided
5 large Organic Valley Eggs, whisked
1 tsp Everything Bagel seasoning
tortilla shell
6 (6-inch) flour tortillas
tortilla shell

Directions

Heat oven to 425 degrees. 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 Organic Valley milk and 1 cup of Organic Valley Mild Cheddar Thick-cut 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!
© Honestgrubhonestfoodie 2024. All rights reserved.
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