Corned beef hash breakfast pizza: Complete your day with the tastiest mashup ever. With beef, flavorful beef stew, runny eggs, and colorful peppers, the breakfast buffet is delicious, filling, and sure to be a crowd pleaser. Perfect for weekend breakfast or brunch!
One of the staples in my pantry is corned beef. It’s one of my favorite things to cook, especially when I don’t have the time or energy to spend more than half an hour making dinner.
Like other canned meats like Spam or tuna, corned beef is already cooked and ready to eat right out of the can. Reheating is only to make it tastier and only takes a few minutes.
Not only is corned beef quick and easy to prepare, but it’s also relatively expensive and a versatile ingredient. There are so many delicious ways to enjoy it like nilaga, sinigang, spaghetti, in pandesal and the most popular of all, ginisang corned beef.
You can also turn your corned beef guisado into many creative dishes. It’s great as a filling for empanadas, as a substitute for shredded chicken in a sauce, or as a pizza topping!
This breakfast pizza has got to be the most ingenious and delicious mash ever! With spicy smoked beef, crispy peppers and onions, soft egg yolks and melted cheese on a crispy crust, it’s the best thing to wake up to in the morning!
Plus, it’s ready from start to finish in less than 30 minutes, so you can enjoy it even on the busiest mornings of the week!
- Roll out the pizza dough as thin as possible so that it ends up flush with the eggs and does not overcook.
- I use cheddar in the recipe, but any fast-melting varieties like Monterey Jack, Mexican blend, melted cheese, or mozzarella are good options.
- If you can, cut your own cheese as it melts more smoothly. Pre-shredded cheese has preservatives such as potato starch that prevent it from melting well.
- You can use store-bought or homemade pizza dough.
- Here is a link to my Corned Beef Guisado recipe.
How to serve and store
- Beef pizza is great for breakfast or brunch; it’s a tasty and hearty treat perfect for feeding a crowd.
- Store leftovers by stacking slices on a large plate with wax paper between each slice. Wrap tightly in plastic wrap and refrigerate for 3 days.
- Heat in a preheated 375 F oven for about 8 to 10 minutes or until hot and crispy.
Corned beef hash breakfast pizza
Looking for a fun recipe to start your day? This beef and fresh pepper and egg breakfast pizza is delicious!
Preparation time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes
- olive oil
- 16 ounces of pizza dough
- 1.5 cups cheddar cheese, grated
- 1 1/2 cups home-canned beef guisado, well drained
- 1/2 red pepper, de-seeded and chopped
- 1/2 green pepper, de-seeded and chopped
- 1/2 red onion, peeled and thinly sliced
- 6 eggs
1. Spray a baking sheet with cooking spray.
2. Use a rolling pin to flatten the dough or roll into a rustic 14 x 6 rectangle, then gently transfer to the prepared baking sheet. Brush with olive oil.
3. Top with 1 cup cheese, smoked beef guisado, bell pepper, and onion, leaving six 3-inch areas of dough uncovered (eggs will be placed here).
4. In a bowl, crack the eggs one by one and gently slide them onto the uncovered part of the dough.
5. Top the dough with the remaining cheese, being careful not to cover the egg.
6. Bake in a 400°F oven for about 20 to 25 minutes, or until the cheese is bubbling, the crust is golden brown, and the eggs are done.
7. Remove from the oven and carefully cut into portions.
Calories: 500 kcal, Carbohydrates: 46 g, Protein: 26 g, Fat: 23 g, Saturated fatty acids: 11 g, Cholesterol: 188 mg, Sodium: 1404 mg, Potassium: 263 mg, Fiber: 2 g, C, Sugar : 7 g, Vitamin: A369 g, Vitamin: 7 g, Calcium: 269 mg, Iron: 4 mg