BREAKFAST BRUNCH PIZZA

CRUST:
24 oz. frozen shredded hash brown potatoes, thawed and broken apart
1 egg beaten
salt and pepper to taste
EGG TOPPING:
7 eggs
1/2 cup milk
1 cup chopped ham
1/2 cup mushrooms sliced
1/4 cup chopped green onions
1/4 cup chopped green pepper
salt and pepper to taste
1 1/2 cups shredded cheddar cheese

Preheat oven to 400 degrees F. Cover a 15 inch round pan with parchment paper.

TO MAKE THE CRUST:
Combine potatoes, egg mixture on top of parchment paper. Pat down with back of spoon.

Bake 10 minutes, remove from oven.

TO MAKE THE TOPPING:
Whisk eggs and milk together, scramble over low heat until very soft. Season with salt and pepper to taste. Spread on top of potato mixture. Top with ham, mushroom, onion and green pepper. Sprinkle with cheese.

Return to oven and bake another 10 minutes.

To serve, cut into wedges.