Andrea Lynn's Quail Egg Hashbrown Breakfast Pizza
- Prep time: 15 minutes
- Cook time: 40–45 minutes
- Serves: 8
Andrea Lynn from @the.paperplategourmet turned breakfast into something you'll want to serve at every weekend gathering. A crispy, golden hashbrown crust — bound together with Spring Creek quail eggs and baked until crunchy — gets loaded with melty cheese, smoky kielbasa, and fresh veggies, then topped with eight more jammy little eggs baked right in. It's hearty, crowd-pleasing, and wildly fun to slice into.
Ingredients
- 1 tbsp olive oil
- 4 cups frozen hash browns, thawed and squeezed dry
- 6 Spring Creek quail eggs
- 4 tbsp butter, melted
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 8 Spring Creek quail eggs
- 1 1/2 cups kielbasa or ham, cubed (or cooked bacon or breakfast sausage)
- 1 cup mozzarella, shredded
- 1 cup sharp cheddar, shredded
- 1/2 small red onion, thinly sliced
- 1/3 cup assorted peppers, diced
- 1 tbsp fresh parsley, chopped
- Salt and pepper, to taste
Note: This recipe uses 14 Spring Creek quail eggs total — 6 are mixed into the crust, and 8 are added as a topping in the final bake.
Crust:
Toppings:
Instructions
Preheat oven to 425°F (220°C). Grease a quarter sheet pan with olive oil.
In a large bowl, combine hash browns, 6 quail eggs, and melted butter with salt, pepper, and garlic powder. Mix well and press firmly and evenly onto the bottom of the prepared pan.
Bake for 25 minutes, until the crust is golden and set.
Remove from oven and reduce temperature to 400°F (200°C).
Sprinkle the shredded cheeses evenly over the crust, then layer on the meat, red onion, and peppers. Season with salt and pepper.
Bake for 10 minutes, until cheese is melted and bubbly.
Using the back of a tablespoon, press 8 small wells into the top of the pizza. Crack 1 quail egg into each well.
Return to oven and bake for 5–8 minutes, until egg whites are set but yolks are still jammy — or 8–10 minutes for firmer yolks.
Remove from oven and let cool for 10 minutes. Slice into 8 squares, sprinkle with fresh parsley, and serve.
