• Preparation Time 25 minutes
  • Cooking Time 20 minutes
  • Makes 16 to 17 slices
  • Freezing Not Recommended

Ready.
Set.
Make.

Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.

Ingredients

  • Pizza Crust
  • 3 1/2 cups Robin Hood® Original All Purpose Flour
  • 2 cups grated cheddar cheese
  • 2 tbsp sugar
  • 2 tbsp baking powder
  • 1 tsp baking soda
  • 2 tsp salt
  • 1/4 tsp pepper
  • 3/4 cup Crisco® All-Vegetable Shortening, cold
  • 1 1/4 cups Carnation® Regular, 2% or Fat Free Evaporated Milk plus ¼ cup (50mL) for brushing
  • Topping
  • 8 eggs
  • 1/4 cup plain yogurt
  • 1/4 cup chopped chives
  • 1 tsp hot sauce, optional
  • 1 tsp salt
  • 1/4 tsp pepper
  • 6 bacon strips, cooked and diced
  • 2 tbsp butter

Serving Size: 16 to 17 slices

Directions

Serving Size: 16 to 17 slices

  • Preheat oven to 425ºF (220ºC). Line baking sheet with parchment paper. If using a baking sheet with sides, flip it over for easier use.
  • Place flour, 2 cups (500 mL) cheese, sugar, baking powder, baking soda, salt and pepper in food processor. Pulse to combine. Add cold diced shortening; pulse until mixture is the texture of coarse meal. Add evaporated milk; pulse just until dough is moistened, 2 to 3 times.
  • Turn dough onto a lightly floured work surface, knead until just combined. Roll into a 14” (36 cm) circle ½” (3 cm) thick. Using a large spatula or the bottom of a spring form pan, gently place on prepared baking sheet. Brush with remaining evaporated milk.
  • Bake in preheated oven for 17 to 20 minutes until golden brown.
  • Whisk eggs, yogurt, salt, pepper, hot sauce and herbs in a large bowl.
  • Melt butter in large skillet over medium heat. Add eggs. Stir gently as they cook so that curds form but mixture is moist.
  • Spoon mixture over warm base. Sprinkle with bacon.

Finished!

You made
that look
easy.

Don't forget to rate the recipe and browse more must-make recipes.
You know you want to.

snap a pic and show it off!
Our
most-made
recipes
Check out these classic recipes from Robin Hood®
View all
Back to top