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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
4 ounce(s) 2 inch bacon strips |
1 can(s) cream of mushroom soup |
4 eggs |
1 leftover large baked potato |
1/4 cup(s) milk |
1 naan flatbread (garlic flavored) |
dash(es) pepper |
3/4 cup(s) shedded cheddar cheese |
Directions:
1. Prepared in a toaster oven on the bottom rack. # Spray a toaster oven baking pan with no-stick spray and lay down the Naan flatbread for crust. Spread with a light layer of mushroom soup. Set aside. Put remainder of mushroom soup in a medium container. Dice baked potato and mix into mushroom soup and microwave till warm and set aside. In a small container mix eggs, milk and a sprinkle of pepper and set aside. Prepare bacon strips till golden but not crispy. When bacon is golden, lay slices on top of soup covered crust and set aside. Scramble egg mixture in pan slightly - more like a wet mixture. Just enough for it not to run off the crust. Spread eggs over bacon slices. Top with warmed potato and mushroom soup mixture and top with shredded cheese. Bake at 300 degrees until heated through and cheese is melted. Use a pizza cutter to divide into portions.
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