1
: Preheat oven to 425ºF (220ºC). Line baking sheet with parchment paper. If using a baking sheet with sides, flip it over for easier use.
2
: 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.
3
: 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.
4
: Bake in preheated oven for 17 to 20 minutes until golden brown.
5
: Whisk eggs, yogurt, salt, pepper, hot sauce and herbs in a large bowl.
6
: Melt butter in large skillet over medium heat. Add eggs. Stir gently as they cook so that curds form but mixture is moist.
7
: Spoon mixture over warm base. Sprinkle with bacon.