Shelly's Recipe

TEX-MEX BREAKFAST PIZZA

Category: Breakfast and Brunch

1 1/2 cups frozen loose-pack diced hash brown potatoes, thawed
2 green onions
1-2 canned jalapeno peppers or canned whole green chili peppers, drained, seeded and chopped
1/4 tsp ground cumin
1 clove garlic, minced
4-6 eggs, beaten
1/4 cup milk
1 tbsp snipped fresh cilantro
1 (16 oz) Italian bread shell, Boboli
1/2 cup shredded Monterey Jack cheese
1 tomato, seeded and chopped

Lightly coat a large with cooking spray and heat over medium heat. Add potatoes and next 4 ingredients and cook, stirring occasionally, about 3 minutes or until vegetables are tender.

In a small bowl, stir together eggs, milk and cilantro and add to skillet. Cook, without stirring, until mixture begins to set on the bottom and around the edge. Using a spatula, lift and fold the partially cooked mixture so uncooked portion flows underneath.

Continue cooking and folding until eggs are cooked through but still glossy and moist. Remove from heat.

To assemble pizza, place the bread shell on a large baking sheet or a 12 inch pizza pan. Sprinkle with half the cheese and top with the cooked eggs and the remaining cheese. Bake at 350 for 8-10 minutes or until cheese is melted. Cut into wedges to serve.