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1 lb. frozen shredded hash browns (defrosted)
6 large eggs, divided
2 c. shredded Cheddar, divided
kosher salt
freshly ground black pepper
cooking spray
6 strips bacon
chopped fresh chives

Preheat oven to 400 degrees. In a large mixing bowl, combine hash browns, 2
eggs and 1/2 cup cheddar; season with salt and pepper. Spray a
baking sheet or pizza pan with cooking spray; add hash brown mixture.
Pat mixture into circular crust using your hands. Bake until
20 minutes.

Meanwhile, in a large skillet over medium heat, cook bacon until
crispy, 6 minutes per side. Transfer to a paper towel lined plate.
Drain and then crumble. Top baked crust with remaining 1 1/2 cups
cheese. Crack remaining eggs on top. Scatter with crumbled bacon;
season all over with salt and pepper. Bake until egg whites are set,
but yolks are runny, 15 minutes. (If you prefer less runny yolks,
bake 18 to 20 minutes.) Garnish with chives. Slice and serve.

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