This Amish breakfast pizza is easy to make and feeds around 10, which makes it perfect for larger families or for serving your guests over the holidays. This recipe uses shredded hashbrown potatoes for the crust, which in my opinion, makes it taste more like breakfast than using a pizza crust made of dough. The toppings can be customized to your preference which makes it a great option for picky eaters.
If you are looking for breakfast ideas, be sure to scroll below the recipe card to see a list of our personal family favorites.
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Amish Breakfast Pizza
Ingredients
For the Hashbrown Crust:
- 26 oz. frozen shredded hashbrowns Suggested: allow to thaw for an hour prior.
- 2 large eggs beaten
- 1/4 cup butter melted
- salt and pepper to taste
Egg Topping:
- 7 large eggs
- 1/2 cup whole milk
- 1 teaspoon salt can use garlic salt
- 1/4 teaspoon ground black pepper
Remaining Toppings:
- 2-3 cups shredded cheddar cheese
- 1 1/2 cup (each) cubed ham, crumbled bacon, sliced mushrooms, etc. *see note
- 1/4 cup diced green onions or regular onion
Instructions
Preheat oven to 400:
- Combine the melted butter and beaten eggs with several dashes each of salt and pepper. Mix the egg mixture into the partially frozen hash browns until evenly distributed. Spread the hash browns onto the bottom of a greased half-sheet pan (18 by 13-inches).
- Bake the hashbrowns in the preheated oven for 15-20 minutes until beginning to crisp up, but not fully browned. *see note.
- While the hashbrowns are baking, beat the eggs for the egg layer and then combine with milk, salt and pepper.
- Pour the egg mixture evenly over the baked hashbrowns, spreading with a spoon or spatula as needed to evenly cover the hashbrowns. Top with shredded cheese and then spread the remaining toppings over top as desired.
- Bake at 400 degrees until the eggs are set and the cheese has melted (around 10-15 minutes but times can vary). Allow to cool slightly, then slice, serve and enjoy!
Notes
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Additional Amish Breakfast Recipes You May Enjoy:
- Amish bacon egg and cheese breakfast casserole
- Amish country breakfast casserole with corn flakes
- Amish cornmeal mush recipe
- Amish buttermilk pancakes
- Amish whole wheat waffles with apples and cinnamon
- Amish baked oatmeal
Ingredients you will need for this Amish Breakfast Pizza:
Hashbrowns, large eggs, butter, whole milk, shredded cheddar cheese, breakfast meats and vegetables of your choice.
Can I use other types of shredded cheese and toppings?
Yes, you can! Any shredded cheese that melts well (e.g. shredded Mexican style, Mozzarella, Colby Jack etc.) can be used to top this pizza. The toppings are also customizable. I chose ham, bacon, onions and mushrooms, but you can also use sausage, diced peppers, black olives, cubed turkey and so much more!
Step 1-2: Combine the melted butter and beaten eggs with several dashes each of salt and pepper. Mix the egg mixture into the partially frozen hash browns until evenly distributed. Spread the hash browns onto the bottom of a greased half-sheet pan (18 by 13-inches). Bake at 400 degrees (Fahrenheit) for 15-20 minutes until the hashbrowns are beginning to crisp up just a bit.
Note* You can bake the hashbrowns longer (around 40 minutes) if you prefer the crust to be crispier.
Step 3: Beat the eggs, then whisk in the milk, salt and pepper for the egg layer.
Note* I used large brown eggs for this recipe. If your eggs are on the smaller side, such as white eggs from the supermarket, then you may wish to add 1 or 2 more.
Step 4: Spread the egg mixture over the baked hashbrowns as evenly as possible, then top with shredded cheese and the remaining toppings.
Step 5: Bake at 400 until the eggs are set and the cheese is bubbly. In my oven this took around 13 minutes, but times can vary depending on how hot your oven runs. Keep a close eye on the breakfast pizza while it is in the final stage and give it more or less time as needed. If the toppings are browning too quickly but the egg mixture is not set, reduce your oven temperature and lower your oven rack if needed.
Allow the breakfast pizza to cool slightly, then cut into squares (I find a pizza cutter works well for this) and serve. Enjoy!
Storage notes:
This breakfast pizza freezes well and can be frozen for several months in an airtight container. To reheat, simply thaw and microwave, or cover with foil and reheat in the oven. You can also keep the leftovers refrigerated for around 5 days.
Thank you for stopping by and have a great day! – Marilyn Stoltzfus Peight.
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