Breakfast Pizza

• 3 tablespoons i can't believ it' not butter! made with olive oil spread
• 9 eggs divided
• 30 ounces frozen hash brown potatoes shredded , thawed
• 1 1/4 teaspoons salt divided
• 1/2 teaspoon ground black pepper
• 10 ounces sliced mushrooms
• 1 red bell pepper medium, diced
• 1 onions small, chopped
• 1 cup low-fat cheddar cheese

1. Preheat oven to 425u0b0. Melt 2 tablespoons I Can't Believe It's Not Butter!(R) made with Olive Oil Spread in 13 x 9-inch baking pan in oven about 2 minutes. Spread to coat bottom of pan; set aside.
2. Lightly beat 2 eggs in large bowl. Stir in hash browns, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Press potato mixture into bottom and up sides of prepared pan. Bake 30 minutes or until potatoes are crisp.
3. Meanwhile, melt 1 tablespoon Spread in 12-inch skillet and cook mushrooms, red pepper and onion over medium-high heat, stirring occasionally, 8 minutes or until vegetables are golden. Stir in 1/4 teaspoon salt; set aside and cool slightly.
4. Beat remaining 7 eggs, 1/2 teaspoon salt, 1/4 teaspoon black pepper and vegetable mixture in same bowl. Pour over potato crust. Bake 10 minutes. Top with cheese and bake an additional 2 minutes or until cheese is melted.

butter, eggs, potatoes, salt, ground black pepper, mushrooms, red bell pepper, onions, lowfat

Taken from www.yummly.com/recipe/Breakfast-pizza-298546 (may not work)