Ingredients
| 1 | (30-ounce) bag potato puff crowns |
| 1 | tablespoon vegetable oil |
| 2 | cups shredded Cheddar cheese, divided |
| 6 | eggs, lightly beaten |
| ¼ | teaspoon kosher salt |
| ¼ | teaspoon freshly ground pepper |
| 1 | cup cooked, crumbled HORMEL® BLACK LABEL® Jalapeño Bacon |
Directions
Heat oven to 425°F.
Line bottom and up sides of 10-inch skillet with potato puff crowns. Bake 10 minutes. Remove from oven and press with spatula to flatten. Sprinkle with 1 cup cheese.
In medium bowl, whisk together eggs, salt, and pepper. Heat large non-stick skillet over medium heat. Add egg mixture and cook, stirring often 2 minutes or just until softly set. Spoon egg mixture over cheese. Top with remaining 1 cup cheese and bacon.
Return to oven and bake 10 minutes or until heated through.
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