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Deep Dish Breakfast Pizza With Hash Brown Crust
Recipe Yield: 12 9oz. Servings

24  oz.  Nothern Star or Farm Fresh Harsh Brown Potatoes
36  oz.  M.G. Waldbaum's Easy Eggs or Papetti's Table Ready Liquid Eggs
2  oz.  Heavy Whipping Cream 36%
2  oz.  Parmesan or Romano Cheese, shredded
8  oz.  Pepperoni, small dice
12  oz.  Italian Sausage, cooked and crumbled
12  oz.  Mozzarella Cheese, shredded
12  oz.  Marinara Sauce, prepared
 to taste  Salt and pepper
1  tbsp.  Italian seasoning blend
7  oz.  Melted butter or alternative (divided)
  • In a mixing bowl, combine the eggs, cream and parmesan cheese. Season to taste with salt and pepper and reserve.
  • In a preheated 14" saute pan, pour in 4 ounces of melted butter and 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.
  • Top the potatoes with the prepared marinara sauce and reserve.
  • On a preheated grill, pour the remaining butter, add the pepperoni and sausage.
  • Cook until heated throughly.
  • Add the egg mixture and cook until almost set, but loose.
  • Top the potato crust with the eggs and top with mozzarella cheese and Italian seasoning.
  • Place under a salamander or broiler until the cheese melts.
  • Cut into 12 pieces and serve.
  • Option: Any number of ingredients can be added to the eggs or can be used for garnish.
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