Bread Shell Breakfast Pizza

• 1 x nonstick cooking spray
• 1 1/2 cups hash brown potatoes frozen loose-pack diced, with peppers and onion
• 1 clove garlic minced
• 1 1/2 cups egg product refrigerated or frozen, thawed, or 6 eggs, beaten
• 13 cup milk no-fat
• 1 tablespoon basil snipped, fresh
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper ground
• 1 tablespoon olive oil
• 14 ounces italian bread shell
• 1 cup mozzarella cheese, non-fat shredded, about 4 ounces
• 2 each italian plum (roma) tomatoes halved lengthwise and sliced
• 1/4 cup basil shredded fresh

1. Preheat oven to 375F (190C).
2. Coat an unheated large nonstick skillet with nonstick cooking spray.
3. Preheat over medium heat.
4. Add potatoes and garlic.
5. Cook and stir about 4 minutes or until the vegetables are tender.
6. In a small bowl, stir together egg, milk, the 1 tablespoon snipped basil, the salt, and pepper.
7. Add oil to skillet; add egg mixture.
8. Cook, without stirring, until mixture begins to set on the bottom and around the edge.
9. Using a large spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath.
10. Continue cooking and folding until egg mixture is cooked through but is still glossy and moist.
11. Remove from heat.
12. To assemble pizza, place the bread shell on a large baking sheet or a 12-inch pizza pan.
13. Sprinkle half of the cheese over the bread shell.
14. Top with cooked egg mixture, tomatoes, and the remaining cheese.
15. Bake about 10 minutes or until cheese is melted.
16. Sprinkle with the 1/4 cup shredded basil.
17. Cut into wedges to serve.

nonstick cooking spray, hash brown potatoes, garlic, egg, milk, basil, salt, black pepper, olive oil, bread shell, mozzarella cheese, italian plum, basil

Taken from recipeland.com/recipe/v/bread-shell-breakfast-pizza-48897 (may not work)