I used to stop by Ukrop’s 3-4 times a week on my way to work to pick up a slice. It was so ridiculously good. And for YEARS since leaving Richmond, I have tried to duplicate and find a recipe that rivals the Ukrop’s breakfast pizza.
And then, after many times of trial and error in the past, ENTER THIS RECIPE.
Seriously. Oh my goodness. I made this breakfast pizza on Tuesday night (because breakfast for dinner is the BEST!) and it was so ridiculously good my mouth is watering as I type this and look over the pictures of it. And, while it took me a little longer at first to make this (because I was totally making it up as I went along), it was SO easy. I am fairly certain I’m going to make it again… probably tonight. And then twice more this weekend.
Enough dilly-dallying. Here are the recipe and instructions:
Gather your ingredients and get them ready. Preheat your over to 350 degrees.
Properly wash and clean your potatoes. Grab a medium bowl and fill it with COLD water. Shred your potatoes over the bowl.
This is the key to the hash browns… once you’re done shredding the potatoes, stir them in the cold water until the water is cloudy. Then, drain the potatoes, put them BACK in the bowl and cover them with cold water AGAIN. Stir the potatoes AGAIN until the water is cloudy (this removes a lot of the starch), then drain again and pat dry with a paper towel removing all the excess water.
In a skillet, add 3 tablespoons of I Can’t Believe It’s Not Butter (ICBINB) buttery spread and melt. I am being totally honest when I say this buttery spread is SUPER delicious and made cooking all the pizza toppings a BREEEEEEEZE.
Put your shredded potatoes in the skillet on top of ICBINB. Add salt, pepper, paprika, and cayenne pepper to taste. Mix the spices in. Then, cook the potatoes over medium heat until brown on both sides. Brown, not burnt.
In a separate skillet, add ONE tablespoon of ICBINB and cook your bacon.
In ANOTHER skillet, add another tablespoon of ICBINB and brown your sausage.
In a medium bowl, prepare your eggs for scrambling! I add approx. one tablespoon of milk to my eggs and blend well. This makes the eggs FLUFFIER!
While all those toppings are cooking, melt one tablespoon of ICBINB in a small bowl. Then, with a pastry brush, brush the melted ICBINB all over your prepared pizza crust.
When your hashbrowns (and other toppings) are done! Put them aside on bowls or plates.
Now’s the time to scramble your eggs (do this last). It is KEY to leave your scrambled eggs running. DO NOT COOK THEM ALL THE WAY.
Remove your runny scrambled eggs from the stove, and then spread on your prepared pizza crust.
Add your toppings. Hash browns, bacon, and sausage.
Once those are spread evenly, add your cheese. It totally depends on how cheesy you want it. I love cheese, so I added a lot. 🙂
Then… toss that puppy in the oven! (NOTE: I did put my crust on a pizza stone, but you could certainly place it directly on the rack).
Bake your pizza in the oven at 350 degrees for about 10 minutes (or until cheese is brown and melty).
VOILA! You are ready to eat!
SO. GOOD. My mouth is watering. For real.
Yes, it is as good as it looks. But, I guess you can’t really go wrong with things like cheese, eggs, sausage, bacon, and hash browns all on top of a pizza crust that’s been prepped with delicious buttery spread and then baked in an oven. 🙂
Now, I made up this recipe totally on my own, but the fabulous people at I Can’t Believe It’s Not Butter! have a bunch of AWESOME breakfast-for-dinner recipes on their “Breakfast After Dark” site. There’s even another breakfast pizza recipe! You can check out some of their webisodes here.
Are you a breakfast-for-dinner fan? Are you going to try this recipe? Do you have a favorite breakfast-for-dinner recipe? Share it in the comments below!