Let's Make Weekend Brunch - HAPPY VEG

Ingredients

• 398 ml Sprague Campfire Baked Beans
• 2 x Soft Croissants
• EVOO
• 1/2 Red Onion, finely diced
• 2 Green Onions, sliced
• 1 Jalapeno, sliced in to rings
• 1/2 Tsp. Red Pepper Flakes
• 2 C Frozen Breakfast Potato Cubes
• 2 Tsp. Kashmiri Chili Powder
• Himalayan Salt & Cracked Pepper
• Splash EVOO
• 4 Large, Free-Range Eggs
• Whipping Cream
• 1/4 C Extra Old White Cheddar, shredded ( more if desired)
• Good Pinch Red Pepper Flakes