Breakfast Pizza

Name: Breakfast Pizza
Ingredients: 3 tablespoons i can't believ it' not butter! made with olive oil spread; 9 eggs divided; 30 ounces frozen hash brown potatoes shredded , thawed; 1 1/4 teaspoons salt divided; 1/2 teaspoon ground black pepper; 10 ounces sliced mushrooms; 1 red bell pepper medium, diced; 1 onions small, chopped; 1 cup low-fat cheddar cheese

9 ingredients

4 steps

Ingredients

3 tablespoons i can't believ it' not butter! made with olive oil spread
9 eggs divided
30 ounces frozen hash brown potatoes shredded , thawed
1 1/4 teaspoons salt divided
1/2 teaspoon ground black pepper
10 ounces sliced mushrooms
1 red bell pepper medium, diced
1 onions small, chopped
1 cup low-fat cheddar cheese

Directions

1

Preheat oven to 425°. Melt 2 tablespoons I Can't Believe It's Not Butter!(R) made with Olive Oil Spread in 13 x 9-inch baking pan in oven about 2 minutes. Spread to coat bottom of pan; set aside.
2

Lightly beat 2 eggs in large bowl. Stir in hash browns, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Press potato mixture into bottom and up sides of prepared pan. Bake 30 minutes or until potatoes are crisp.
3

Meanwhile, melt 1 tablespoon Spread in 12-inch skillet and cook mushrooms, red pepper and onion over medium-high heat, stirring occasionally, 8 minutes or until vegetables are golden. Stir in 1/4 teaspoon salt; set aside and cool slightly.
4

Beat remaining 7 eggs, 1/2 teaspoon salt, 1/4 teaspoon black pepper and vegetable mixture in same bowl. Pour over potato crust. Bake 10 minutes. Top with cheese and bake an additional 2 minutes or until cheese is melted.