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Phone: 503-823-3700

Fax: 503-823-3710

55 SW Ash Street, Portland, OR 97204

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Firehouse Recipe of the Week: Pizza for Breakfast


Pizza for Breakfast


Courtesy of the International Association of Firefighters "Fit to Survive" Menu 


  • 1½ c frozen loose-pack diced hash brown potatoes with peppers and onion
  • 1 clove garlic, minced
  • 1½ c liquid eggs (i.e. Egg Beaters) or 6 eggs, beaten
  • �� c fat-free milk
  • 1 tbsp fresh basil, chopped or 1 tsp dried
  • ½ tsp salt (optional)
  • ¼ tsp freshly ground pepper
  • 1 tbsp olive oil
  • 1 (14 oz) Italian bread shell (i.e. Boboli)
  • 1 c shredded low-fat mozzarella cheese
  • 2 plum tomatoes, halved lengthwise and sliced
  • ¼ c shredded fresh basil (as garnish, optional)


  1. Preheat oven to 375ºF.
  2. Coat a large nonstick skillet with cooking spray.
  3. Heat over medium heat and when hot, add potatoes and garlic.
  4. Cook for about 4 minutes stirring occasionally until tender.
  5. While potatoes are cooking, whisk together egg, milk, 1 tablespoon basil, salt, and pepper in a small bowl.
  6. Drizzle olive oil over potatoes and add egg mixture.
  7. Let cook without moving until eggs begin to set on bottom and around edge, about 1-2 minutes.
  8. Using large spatula, lift edges of potato/eggs and let uncooked eggs run underneath to cook.
  9. Continue cooking until eggs are cooked but not dry.
  10. Place bread shell on a large baking sheet.
  11. Sprinkle with half the cheese, top with potato/egg mixture, tomatoes and remaining cheese.
  12. Bake for 10 minutes or until cheese is melted.
  13. Sprinkle with ¼ cup shredded basil, if desired.
  14. Cut into eight wedges to serve.

Nutrition Facts:

  • Calories  233
  • Total Fat 7 g  
  • Sodium 579 mg
  • Total Carbohydrates 29 g
  • Fiber 2 g
  • Protein  15 g


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