Breakfast Pizza Pie

Wow them for breakfast or brunch with this delicious recipe. Hash brown crust with layers of deviled ham, veggies, eggs and cheese is so good, it’s hard to stop at just one piece!

  • Servings: 6
  • Cook Time: 37 mins
  • Main Ingredient: Potatoes


  • 1 package frozen shredded hash brown potatoes (thawed)
  • 7 large eggs
  • 2 cans Underwood® Deviled Ham Spread
  • 1 Tbsp. butter
  • 1 small onion (sliced)
  • 1 medium green pepper (sliced)
  • 1/2 tsp. salt
  • 1 package sliced mushrooms
  • 1 cup cheddar cheese (shredded)


Preheat oven to 425°. Spray 9-inch pie plate with nonstick cooking spray. Combine hash browns with 1 egg. Spread hash brown mixture evenly over pie plate, pressing up along sides. Bake 20 minutes or until lightly browned. In large skillet, melt butter over medium heat and cook onion, green pepper and salt 2 minutes. Stir in mushrooms and cook 3 minutes or until vegetables are tender crisp. Beat eggs lightly and stir in ½ cup cheese. Arrange Deviled Ham Spread over crust, top with vegetables. Pour eggs into crust and sprinkle with remaining cheese. Bake 12 minute or until eggs are cooked through.