Breakfast Pizza with Hashbrown Crust
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Nutrition balance score
Good
Glycemic Index
53
Low
Glycemic Load
6
Low
Nutrition per serving
Calories101.1 kcal (5%)
Total Fat3.9 g (6%)
Carbs10.8 g (4%)
Sugars0.6 g (1%)
Protein6.1 g (12%)
Sodium162 mg (8%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
25 servings
2 cupTurkey breast
ground, raw, no more than 15% fat
1 tspFennel seeds
whole
1 tspSalt
¼ tspCayenne pepper
½ tspGround sage
¼ tspRed pepper flakes
2 ½ tspCoriander seeds
whole
3 Tbspapplesauce
Canned, unsweetened
2 quartHash Brown Potatoes
frozen, thawed
1 cupWhole eggs
frozen, thawed
1 cupCheddar Cheese
low-fat
1 TbspGreen onions
fresh, diced
1 ½ cupsRed bell pepper
fresh, diced
Instructions
Step 1
Combine turkey, fennel, salt, cayenne pepper, sage, red pepper flakes, coriander, and applesauce in a large bowl. Stir well.
Step 2
In a large stock pot, add turkey mixture. Cook uncovered over medium-high heat for 10 minutes
Step 3
Remove turkey from heat. Drain turkey in a colander. Set aside for step 4
Step 4
Combine 2/3 cup (about 5 oz) turkey, hash browns, and eggs in a large bowl. Stir well. Set remaining turkey aside for step 7. Set hash brown mixture aside for step 5.
Step 5
Pour hash brown mixture into a sheet pan lightly coated with pan release spray. Spread eveninly
Step 6
Bake: Conventional oven: 425 F for 30 min.
Step 7
Sprinkle the crust with remaining turkey, cheese, onions and bell peppers
Step 8
Bake: Conventional oven: 425 for 15 min.
Step 9
CCP: Heat to 165 F or higher for at least 15 sec.
Step 10
CCP: Hold for hot service at 140 F or higher
Step 11
Serve 1 piece (about 3 1/2" x 2 1/2")
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