Breakfast Pizza

Serves: 10

Preparation Time: 15 Minute(s)

Cook Time: 50 Minute(s)

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Ingredients

3 Tbsp. I Can't Believe It's Not Butter!® made with Olive Oil Spread, divided

9 eggs, divided

1 package (30 oz.) frozen shredded hash brown potatoes, thawed

1-1/4 tsp. salt, divided

1/2 tsp. ground black pepper, divided

1 package (10 oz.) sliced mushrooms

1 medium red bell pepper, diced

1 small onion, chopped

1 cup shredded low fat cheddar cheese (about 4 oz.)

Instructions

Preheat oven to 425°. Melt 2 tablespoons I Can't Believe It's Not Butter!® 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.
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.
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.
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.

Cost per recipe*: $11.83.

Cost per serving*: $1.18.

*Based on average retail prices at national supermarkets.

Nutrition Information Per Serving

Calories 190, Calories From Fat 80, Saturated Fat 2.5g, Trans Fat 0g, Total Fat 8g, Cholesterol 195mg, Sodium 470mg, Total Carbohydrates 18g, Sugars 2g, Dietary Fiber 2g, Protein 11g, Vitamin A 15%, Vitamin C 40%, Calcium 8%, Iron 10%

Breakfast Pizza

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