Bread Shell Breakfast Pizza Recipe

Name: Bread Shell Breakfast Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x nonstick cooking spray; 1 1/2 cups hash brown potatoes frozen loose-pack diced, with peppers and onion; 1 clove garlic minced; 1 1/2 cups egg product refrigerated or frozen, thawed, or 6 eggs, beaten; ⅓ cup milk no-fat; 1 tablespoon basil snipped, fresh; 1/2 teaspoon salt; 1/4 teaspoon black pepper ground; 1 tablespoon olive oil; 14 ounces italian bread shell; 1 cup mozzarella cheese, non-fat shredded, about 4 ounces; 2 each italian plum (roma) tomatoes halved lengthwise and sliced; 1/4 cup basil shredded fresh

Servings: persons

1 x nonstick cooking spray
1 1/2 cups hash brown potatoes frozen loose-pack diced, with peppers and onion
1 clove garlic minced
1 1/2 cups egg product refrigerated or frozen, thawed, or 6 eggs, beaten
⅓ cup milk no-fat
1 tablespoon basil snipped, fresh
1/2 teaspoon salt
1/4 teaspoon black pepper ground
1 tablespoon olive oil
14 ounces italian bread shell
1 cup mozzarella cheese, non-fat shredded, about 4 ounces
2 each italian plum (roma) tomatoes halved lengthwise and sliced
1/4 cup basil shredded fresh

1
Preheat oven to 375F (190C).
2
Coat an unheated large nonstick skillet with nonstick cooking spray.
3
Preheat over medium heat.
4
Add potatoes and garlic.
5
Cook and stir about 4 minutes or until the vegetables are tender.
6
In a small bowl, stir together egg, milk, the 1 tablespoon snipped basil, the salt, and pepper.
7
Add oil to skillet; add egg mixture.
8
Cook, without stirring, until mixture begins to set on the bottom and around the edge.
9
Using a large spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath.
10
Continue cooking and folding until egg mixture is cooked through but is still glossy and moist.
11
Remove from heat.
12
To assemble pizza, place the bread shell on a large baking sheet or a 12-inch pizza pan.
13
Sprinkle half of the cheese over the bread shell.
14
Top with cooked egg mixture, tomatoes, and the remaining cheese.
15
Bake about 10 minutes or until cheese is melted.
16
Sprinkle with the 1/4 cup shredded basil.
17
Cut into wedges to serve.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 x nonstick cooking spray, 1 1/2 cups hash brown potatoes frozen loose-pack diced, with peppers and onion, 1 clove garlic minced, 1 1/2 cups egg product refrigerated or frozen, thawed, or 6 eggs, beaten, and more.

Yes, Bread Shell Breakfast Pizza falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bread Shell Breakfast Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions