Gimme More Breakfast Pizza

Dairy-Free | Vegan | Gluten-Free | Lactose-Free
4 servings
Prep time: 25 minutes
Cook time: 20 minutes

What You’ll Need

  • 1 lb. frozen shredded gluten-free hash browns, thawed
  • 1 ⅓ cup plant-based egg alternative, divided
  • 2 cups Vevan Ched-Shred, divided
  • ¾ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 1 cup sliced mushrooms
  • ½ cup thinly sliced onions
  • 1 cup cherry tomatoes
  • 1 Tbsp. olive oil
  • ½ avocado, sliced, for garnish
  • 1 Tbsp. fresh chopped chives, for garnish

Here’s How

  1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
  2. In a large bowl, combine hash browns, ⅓ cup egg alternative, ½ cup of Vevan Ched-Shred, salt and pepper.
  3. Transfer hash brown mixture to prepared baking sheet and pat into a circular crust. Bake until golden, about 25 minutes.
  4. Top baked crust with remaining Vevan Ched-Shred, mushrooms, onions and tomatoes. Drizzle with oil. Season with salt and pepper if desired. Bake for 20 minutes.
  5. In the meantime, in a large non-stick skillet, scramble remaining cup of egg alternative according to package directions. Set aside.
  6. Remove baked crust from oven. Top with egg. Garnish with avocado slices and chives. Serve warm.