One of my favorite things about the weekend is going out for a lazy Sunday morning brunch. New Yorkers take their brunching very seriously, and if you are not careful you can lose a whole day. At some of the more popular brunching spots in NYC, you have to make reservations at least two months in advance just to get a table!
We were in Las Vegas last weekend and had an amazing brunch at Border Grill in Mandalay Bay. It was perfect because, we were out in the sunshine on their lovely patio with a basket of chips, salsa, guacamole and pitcher of margaritas. How could we really go wrong? We are back in NYC this weekend and it is so flippin’ cold right now, who wants to leave the house to go out for brunch? Instead, I plan to just roll out of bed, pop open some bubbly, squeeze some fresh oranges for mimosas and whip up some of these delicious breakfast pizzas. I love a good breakfast, especially if it is paired with a boozy beverage. These pizzas are so easy to make, you will want to make them every weekend! When it is just Derika and I, we make two personal breakfast pizzas. However, if you have people coming over and your oven space is limited, you can just make one big pizza to share with your guests.
Here is what you need to do to ‘WIN’ your next brunch!
Makes 2 personal pizzas
- 1 Package of Frozen Shredded Hash Browns, potato or sweet potato
- 2 TBS Ghee or Butter, melted
- 3 Eggs, scrambled
- 1 Field Roast Italian Sausage, or protein of choice, cooked and diced
- 1 C Pepper Jack Cheese, Shredded
- 5 C Veggies of Your Choice (I used kale, onion, and broccoli), diced and lightly sautéed
- 2 Green Onions, chopped (optional)
- 1 Tomato, chopped (optional)
- 1/2 C Cilantro, chopped (optional)
- Salt and pepper, for seasoning
*Note – Use sweet potato hash browns and no cheese to make this paleo. Omit the cheese, eggs and ghee to make it vegan.
- Preheat the oven to 425 degrees.
- Spray a flat cookies sheet or the back of a cookie sheet with cooking spray or rub with a thin layer of ghee or butter. The flat sheet makes it easier to slide the pizza onto your plate.
- Dump two piles of shredded hash browns out onto the cookie sheet and press into two mini pizza shapes (If you are making two personal pizzas you will have left over hash browns). You can make these as big as you want or make one big pizza.
- Drizzle each pizza with one tablespoon of melted ghee or butter, sprinkle with salt and pepper.
- Bake hash browns at 425 degrees for 20-25 minutes or until hash browns are very lightly browned on the edges.
- While the hash brown crust is baking, sauté the veggies, cook up your protein of choice and scramble the three eggs. Set aside.
- Remove the hash brown crust from the oven and sprinkle with the scrambled eggs.
- Cut up your protein of choice and sprinkle it over the eggs.
- Cover the protein with the lightly sautéed veggies.
- Top it all with shredded cheese.
- Return the breakfast pizza to the oven and bake for an additional 15-20 minutes, until the cheese is melted and the crust is golden brown along the edges.
- Remove from the oven, and carefully transfer / slide your breakfast pizza to a plate.
- Garnish with green onions, tomatoes, and cilantro and serve with a side of hot sauce or enchilada sauce.