Deep Dish Breakfast Pizza with Hash Brown Crust


  1. In a mixing bowl, combine the eggs, cream and parmesan cheese. Season to taste with salt and pepper.
  2. In a preheated 14" sauté pan, melt 4 ounces of butter, then arrange the hash browns in a thin even layer. Season to taste with salt and pepper. Cook until crisp, turn over and brown the other side. Remove and place on an oven-proof serving platter.
  3. Top the potatoes with the prepared marinara sauce and reserve.
  4. On a preheated grill, pour the remaining butter, add the pepperoni and sausage. Cook until heated thoroughly.
  5. Add the egg mixture and cook until almost set, but loose.
  6. Top the potato crust with the eggs and top with the mozzarella cheese and Italian seasoning.
  7. Place under a salamander or broiler until the cheese melts.
  8. Cut into 12 pieces and serve.


  • 7 oz Nature's Best Dairy® Butter, Unsalted, melted
  • 2 oz Nature's Best Dairy® Cream, Heavy Whipping
  • 24 oz potato(es), hash brown
  • 12 oz Roma® Cheese, Mozzarella, shredded
  • 1 Tbsp(s) Roma® Italian Seasoning
  • 12 oz Roma® Marinara Sauce, prepared
  • 12 oz Roma® Sausage, Italian, cooked and crumbled
  • salt and pepper, to taste
  • 8 oz Ultimo!® Pepperoni, small dice
  • 36 oz West Creek® Eggs, Liquid