Ingredients:

6 slices bacon, cut into 1-inch pieces
6 breakfast sausages, halved
1 tbsp butter, melted
1 jalapeño pepper, diced
1 onion, diced
1/2 cup red bell pepper, diced
2 cloves garlic, minced
6 cups Lay’s^® Wavy Potato Chips – Original, divided
1/3 cup coarsely chopped cilantro
6 eggs
 

How to make it:

1. In large cast-iron skillet set over medium heat, cook bacon and sausages, turning occasionally, for 8 to 10 minutes or until starting to brown. Stir in melted butter, jalapeño, onion, red pepper and garlic. Cook, stirring occasionally, for 2 to 3 minutes or until starting to soften. 
2. Crumble in 4 cups Lay’s^® Wavy Potato Chips and cilantro. Cook, stirring and tossing to combine, for 1 minute.
3. Make 6 wells in potato chip mixture. Crack an egg into each well. Drizzle 2 tbsp water in pan outside of mixture. Cover and reduce heat to low. Cook for 3 to 5 minutes or until eggs are soft-cooked or cooked to preferred doneness.  
4. Serve loaded eggs with remaining chips on the side.

Tip:

Serve with a drizzle of sriracha ketchup, if desired.