Breakfast Pizza

Name: Breakfast Pizza
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Cuisine: American
Ingredients: 5 slices Organic Valley® 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.

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20 min PREP•40 min COOK•1 hr TOTAL

6 SERVINGS

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

20 min PREP•40 min COOK•1 hr TOTAL

6 SERVINGS

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Ingredients

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

A head of garlic with a clove on the side.

1 clove garlic, minced

1 tablespoon all-purpose flour

1 teaspoon Everything Bagel seasoning

6 6-inch flour tortillas

Directions

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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!