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Breakfast Pizza

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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Directions

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