This crispy, cheesy Breakfast Pizza with Hash Brown Crust is loaded with scrambled eggs, bacon, ham, and melted cheddar for the ultimate savory breakfast or brunch. I first made it on a Saturday morning when I wanted something more exciting than scrambled eggs and toast, and it's been a weekend favorite ever since. The hash brown crust gets crispy on the edges and soft in the middle, and all those toppings bake together into one delicious, all-in-one meal.
If you love hearty, crowd-pleasing breakfast recipes, you'll also enjoy my Chicken Pillows and Corned Beef and Cabbage Casserole for easy, comforting dinners that come together fast.
Why You will Love This Breakfast Pizza with Hash Brown Crust
This breakfast pizza is everything you want in a weekend breakfast: hearty, savory, and loaded with all your favorite breakfast flavors in every bite. The hash brown crust is crispy on the outside and tender on the inside, and it holds up beautifully under all the toppings. The scrambled eggs stay soft and fluffy, the bacon adds smoky crunch, and the melted cheddar ties everything together with gooey, cheesy goodness. It's easy to customize with whatever toppings you have on hand, and it feeds a crowd without a lot of fuss.
Jump to:
- Why You will Love This Breakfast Pizza with Hash Brown Crust
- Breakfast Pizza with Hash Brown Crust Ingredients
- How to Make Breakfast Pizza with Hash Brown Crust
- Substitutions and Variations
- Equipment
- How to Store Breakfast Pizza with Hash Brown Crust
- Serving Suggestions
- Expert Tips
- FAQ
- Related
- Pairing
- Breakfast Pizza with Hash Brown Crust
Breakfast Pizza with Hash Brown Crust Ingredients
Here's everything for the crispy hash brown crust and the savory toppings.
See Recipe Card Below This Post For Ingredient Quantities
- Shredded hash browns: A 20-ounce bag forms the base of the crust. They crisp up beautifully in the oven and hold all the toppings without getting soggy.
- Butter: Drizzled over the hash browns before baking, it adds richness and helps the crust get golden and crispy.
- Eggs: Scrambled and spread over the crust, they stay soft and fluffy and add protein to every bite.
- Bacon: Fried until crisp and crumbled over the eggs, it adds smoky, salty crunch.
- Diced ham: Adds extra savory flavor and makes the pizza even heartier. You can use leftover ham, deli ham, or even Canadian bacon.
- Shredded cheddar cheese: Two cups melt into a gooey, cheesy layer that holds everything together. Sharp cheddar adds the best flavor.
- Salt and black pepper: Season the hash brown crust and the eggs for extra flavor.
- Optional toppings: Diced onions, peppers, and mushrooms add extra vegetables, color, and flavor. You can also add cooked sausage, green onions, or jalapeños.
How to Make Breakfast Pizza with Hash Brown Crust
Follow these steps for a crispy crust and a loaded, savory breakfast pizza.
- Preheat the oven: Set your oven to 425°F (220°C). Prepare a stoneware pizza pan or a large baking sheet.
- Form the hash brown crust: Spread the shredded hash browns evenly over the pizza pan, pressing them down firmly to form a crust shape. Make sure the layer is even so it cooks uniformly. Drizzle the melted butter over the top and sprinkle with salt and black pepper.
- Bake the crust: Bake the hash brown crust for 20 to 25 minutes, or until it's lightly golden and crispy around the edges. The center should be set and starting to turn golden.
- Cook the bacon and eggs: While the crust bakes, fry the bacon in a skillet until it's crisp. Transfer it to a paper towel-lined plate and let it cool, then crumble it into pieces. In the same skillet (or a clean one), scramble the eggs until they're just set but still soft and fluffy. Season them lightly with salt and pepper.
- Assemble the pizza: Remove the hash brown crust from the oven. Spread the scrambled eggs evenly over the crust, covering it completely.
- Add the meats and toppings: Sprinkle the crumbled bacon and diced ham over the eggs. If you're using optional toppings like onions, peppers, or mushrooms, add them now.
- Add the cheese: Top everything with the shredded cheddar cheese, spreading it evenly so every slice gets plenty of cheese.
- Bake again: Return the pizza to the oven and bake for another 20 to 25 minutes, or until the cheese is fully melted, bubbly, and lightly golden on top.
- Serve: Let the pizza cool for a few minutes, then slice it into wedges and serve hot.
Substitutions and Variations
Here are a few simple swaps and add-ins to make this breakfast pizza your own.
Hash browns: Frozen shredded hash browns work best, but you can also use refrigerated hash browns or grate fresh russet potatoes (squeeze out the excess moisture first).
Bacon: Swap it for cooked sausage, turkey bacon, or even plant-based bacon if you prefer.
Ham: Use cooked sausage, Canadian bacon, or skip the meat entirely for a vegetarian version.
Cheese: Cheddar is classic, but Monterey Jack, pepper jack, or a Mexican cheese blend all work beautifully. You can also add a sprinkle of Parmesan on top.
Eggs: Use egg whites or a scrambled egg substitute if you want to lighten it up.
Add vegetables: Sautéed spinach, diced tomatoes, bell peppers, mushrooms, or green onions all make great additions.
Make it spicy: Add diced jalapeños, a drizzle of hot sauce, or a sprinkle of red pepper flakes.
Make it ahead: Assemble the pizza the night before, cover it tightly, and refrigerate. Bake it fresh in the morning.
Equipment
Here's what makes this recipe come together smoothly.
- Stoneware pizza pan or baking sheet: A pizza pan works best for shaping the crust, but a large baking sheet with raised edges works too.
- Skillet or frying pan: For cooking the bacon and scrambling the eggs.
- Mixing bowl: For whisking the eggs before scrambling.
- Spatula and knife: For scrambling eggs, flipping bacon, and slicing the pizza.
How to Store Breakfast Pizza with Hash Brown Crust
This breakfast pizza stores well and reheats beautifully.
Refrigerator: Store leftovers in an airtight container or wrap individual slices in foil for up to 3 days.
Freezer: Wrap slices tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat slices in a 350°F oven for 10 to 12 minutes until warmed through and the crust crisps back up. You can also reheat them in the microwave for 1 to 2 minutes, but the crust won't be as crispy.
Serving Suggestions
This breakfast pizza is a complete meal on its own, but here are a few ways to round it out.
- Serve it with a side of fresh fruit, like sliced strawberries, melon, or orange wedges.
- Pair it with a simple green salad or a handful of cherry tomatoes for a lighter balance.
- Add a dollop of sour cream, salsa, or hot sauce on top of each slice.
- Serve it with a cup of coffee, orange juice, or a mimosa for a special brunch.
If you're planning a weekend brunch spread, this pairs wonderfully with my Lemon Blueberry Cake or Seafood Bisque for a comforting, indulgent meal.
Expert Tips
Here's what I've learned after making this breakfast pizza many times.
Press the hash browns firmly: The crust needs to be packed tightly so it holds together and doesn't fall apart when you slice it.
Don't skip the first bake: Baking the crust on its own first ensures it gets crispy and fully cooked before you add the toppings.
Drain the hash browns if needed: If your frozen hash browns are very wet, squeeze out the excess moisture with a paper towel before pressing them into the pan.
Don't overcook the eggs: Scramble them until they're just set but still soft. They'll cook a bit more in the oven, so you don't want them dry.
Use parchment paper: If you're worried about sticking, line the pan with parchment paper before adding the hash browns.
Let it rest before slicing: Let the pizza cool for 5 minutes after baking so the cheese sets slightly and the slices hold together better.
Customize the toppings: This recipe is super flexible. Use whatever breakfast meats, cheeses, and vegetables you have on hand.
FAQ
Classic toppings include scrambled eggs, bacon, ham, and cheddar cheese. You can also add sausage, peppers, onions, mushrooms, tomatoes, spinach, jalapeños, or green onions. Anything you'd put in a breakfast skillet or omelet works great on this pizza.
Breakfast pizza usually has a base of scrambled eggs, cheese, and breakfast meats like bacon or sausage. Other common toppings include ham, peppers, onions, mushrooms, and sometimes salsa, sour cream, or hot sauce on the side.
Yes! Biscuit dough, crescent roll dough, or pizza dough all work as alternatives to the hash brown crust. Just press the dough into the pan, pre-bake it for a few minutes, then add the toppings and bake until golden.
Yes, you should scramble the eggs first before adding them to the pizza. Raw eggs won't cook properly on top of the pizza and will be runny and undercooked. Pre-cooking them ensures they're fluffy and fully cooked.
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Breakfast Pizza with Hash Brown Crust
Ingredients
Equipment
Method
- Preheat the oven to 425°F (220°C) and lightly grease a stoneware pizza pan.
- Spread the hash browns evenly on the pan and press them into a thin, round crust shape.
- Brush the melted butter over the hash brown crust, then sprinkle with salt and black pepper.
- Bake the crust in the preheated oven for 20–25 minutes, until golden brown and slightly crispy.
- While the crust is baking, cook the bacon until crisp, then crumble it.
- Whisk the eggs and scramble them in a skillet over medium heat until just set.
- Remove the hash brown crust from the oven and evenly layer the scrambled eggs over it.
- Sprinkle the crumbled bacon and diced ham over the eggs.
- Add any optional toppings, such as onions, bell peppers, or mushrooms, if desired.
- Top the pizza with shredded cheddar cheese.
- Return the breakfast pizza to the oven and bake for an additional 20–25 minutes, until the cheese is melted and bubbly.
- Remove from the oven, let it cool for a few minutes, then slice and serve.
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