Hashbrown Breakfast Pizza

Name: Hashbrown Breakfast Pizza
Total time: 40 min
Ingredients: 1 tablespoon olive oil; 1 (30-oz.) pkg. frozen seasoned shredded potato rounds (such as Ore-Ida); 8 large eggs, beaten; 8 ounces pre-shredded Cheddar cheese (about 2 cups), divided; 8 thick-cut bacon slices, cooked and crumbled; Chopped fresh chives

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Total: 40 minutes

Servings: 4.5

Author : Nicole McLaughlin

Ingredients

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1 tablespoon olive oil1 (30-oz.) pkg. frozen seasoned shredded potato rounds (such as Ore-Ida)8 large eggs, beaten8 ounces pre-shredded Cheddar cheese (about 2 cups), divided8 thick-cut bacon slices, cooked and crumbledChopped fresh chives

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Instructions

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Step 1

Preheat oven to 450°F. Coat a 15 1/2- x 10 1/2-inch jelly roll pan with oil. Arrange potatoes in a single layer in pan. Bake in preheated oven 10 minutes. Using the back of a wooden spoon, flatten potatoes until rounds touch and cover entire pan. Bake until crisp, about 20 minutes.

Step 2

While potato crust bakes, cook eggs in a nonstick skillet over medium-low, stirring often, until very soft scrambled. Set aside.

Step 3

Top crust evenly with 3/4 cup of the cheese. Top with scrambled eggs and bacon. Sprinkle remaining cheese over breakfast pizza. Bake at 450°F until cheese is melted and bubbly, 8 to 10 minutes. Garnish with chives.