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Bacon Potato Puffs Breakfast Pizza

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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


  1. Heat oven to 425°F.

  2. 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.

  3. 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.

  4. Return to oven and bake 10 minutes or until heated through.