My family is Breakfast crazy

Seriously!  My daughters and husband LOVE breakfast.  They would eat eggs, pancakes, hashbrowns, bacon, etc…for every meal, I swear!  It is our Saturday morning ritual to go out for breakfast at Perkins.  Don’t get me wrong, I like breakfast too but at least half of the time I get an entree of some kind (like today I got the Sweet Chile Chicken wrap which was fantastic).  Hubby surprised me today by ordering pasta - not something he normally does when they have the Tremendous Twelve.  So, to celebrate breakfast on Saturdays, this might be the day I choose to post a breakfast recipe.  This one I got from Taste of Home - my ALL time favorite magazine!  So here it is, enjoy!

Breakfast Pizza

Ingredients:

• 2 cups frozen shredded hash brown potatoes
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 2 tablespoons vegetable oil, divided
• 1 cup egg substitute
• 2 tablespoons fat-free milk
• 1/4 teaspoon salt
• 2 green onions, chopped
• 2 tablespoons diced sweet red pepper
• 1 tablespoon finely chopped jalapeno pepper
• 1 garlic clove, minced
• 1 prebaked thin Italian bread shell crust (16 ounces)
• 1/2 cup salsa
• 3/4 cup shredded reduced-fat cheddar cheese

Directions:

In a large nonstick skillet, cook the hash browns, cumin and chili powder in 1 tablespoon oil over medium heat until golden. Remove and keep warm.
    In a small bowl, beat the egg substitute, milk and salt; set aside. In the same skillet, saute the onions, peppers and garlic in remaining oil until tender. Add egg mixture. Cook and stir over medium heat until almost set. Remove from the heat.
    Place crust on an ungreased 14-in. pizza pan. Spread salsa over crust. Top with egg mixture. Sprinkle with hash browns and cheese. Bake at 375° for 8-10 minutes or until cheese is melted. Yield: 6 slices.

I haven’t tried this one myself, but know that it will be added to the menu in the near future.  Will let you know how it turns out.