If you have trouble getting your kids to stop long enough for breakfast, try this one. We also make a version with turkey sausage and Scramblers for a low-cholesterol version:

Biscuit mix to make 8 to 10 biscuits
3 eggs
Pinch of cornstarch
8 oz. frozen hash brown potatoes (thawed)
6 sliced bacon
4 oz. cheddar cheese
4 oz. fresh mushrooms
1 oz. chopped onion
1/4 tsp. fresh ground peppercorns
1/4 tsp. Mrs. Dash seasoning

Mix a cup of biscuit mix using the directions on the package. Use refrigerator biscuits if you are in a hurry. Roll the biscuit dough flat to fit a 14 inch pizza pan. Be sure to form an edge all the way around, or the eggs will run out as the dough rises!

Brown the bacon slightly and cut into short lengths. Slice the mushrooms and saute them and the onion lightly in butter.

Warm the hash browns in an oven or microwave and spread then over the biscuit dough. You can make your own, but the frozen variety don't stick together as much.

Shred the cheese. Now spread the cheese, the pepper and the seasoning over the hash browns. Next, add the bacon and the mushrooms.

Add a pinch of cornstarch to the eggs and beat them for a minute to stiffen them and pour the eggs over the rest of the pizza.

Place the pizza in a 400 degree preheated oven for 12 minutes or until golden brown. Be sure to use a shallow pan or make one from aluminum foil to catch any egg that runs over unless you just like to clean the oven! After a few tries you get a feel for how to best make the edge of the pizza.