Nonstick cooking spray
1 1/2 cups frozen loose-pack diced hash brown potatoes with peppers and onion
1 clove garlic, minced
1 1/2 cups refrigerated or frozen egg product, thawed, or 6 eggs, beaten
1/3 cup fat-free milk
1 tablespoon snipped fresh basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 ounce Italian bread shell (Boboli)
1 cup shredded part-skim mozzarella cheese (4 ounces)
2 plum tomatoes, halved lengthwise and sliced
1/4 cup shredded fresh basil
Preheat oven to 375 degrees F. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add potatoes and garlic. Cook and stir about 4 minutes or until the vegetables are tender.
In a small bowl, stir together egg, milk, the 1 tablespoon snipped basil, the salt, and pepper. Add oil to skillet; add egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around the edge. Using a large spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking and folding until egg mixture is cooked through but is still glossy and moist. Remove from heat.
To assemble pizza, place the bread shell on a large baking sheet or a 12-inch pizza pan. Sprinkle half of the cheese over the bread shell. Top with cooked egg mixture, tomatoes, and the remaining cheese.
Bake about 10 minutes or until cheese is melted. Sprinkle with the 1/4 cup shredded basil. Cut into wedges to serve.
Recipe shared from: http://www.bhg.com/recipe/eggs/breakfast-pizza/