Sheet Pan Tater Topped Breakfast Pizza Recipe

Ingredients

2

cups Ore-Ida™ Mini Tater Tots™ frozen potatoes (from 28-oz bag)

1

                        can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust 

1

package (16 oz) bacon, cooked and coarsely chopped

1 1/2

cups shredded Colby-Jack cheese (6 oz)

1/4

cup sliced green onions

5

eggs

Ranch dressing and hot sauce, if desired

Preparation

Heat oven to 400°F. Bake potatoes on ungreased 15x10x1-inch pan 15 to 20 minutes or until crispy and golden brown. Remove to plate; set aside. Allow pan to cool about 10 minutes, and wipe any crumbs from pan.

Spray bottom of same 15x10x1-inch pan with cooking spray. Unroll pizza crust in pan; let stand 5 minutes. Press dough in bottom and firmly up sides of pan. Bake 10 minutes. If necessary, press down on prebaked crust if it puffs up during baking.

Sprinkle bacon over baked crust. Top with 1 cup of the cheese and the green onions. Beat eggs in 4-cup glass measuring cup, and carefully pour eggs over cheese and green onions.

Top with potatoes and remaining 1/2 cup cheese. Bake 11 to 16 minutes or until edges are golden brown and egg is set. Drizzle with ranch dressing or hot sauce.