Description

Make this breakfast dish any time of the day! It's a great breakfast, brunch, lunch or even dinner. Serve with toast.

Ingredients

• 6 slices bacon, cooked and broken into pieces
• 1/4 c. any color bell pepper, chopped
• 2-3 T. finely chopped onion
• 6 c. cubed cooked potatoes (leftover baked potatoes would be great)
• 1/2 c. shredded sharp cheddar cheese
• 6 eggs
• salt, to taste
• freshly ground black pepper, to taste

Steps

1. In a large heavy skillet, cook bacon over medium heat until crisp. Remove the bacon to drain.
2. Discard all but 3 tablespoons of bacon drippings. Heat remaining drippings in the pan until sizzling. Add bell pepper, onion and potatoes; cook, stirring, until the potatoes are browned.
3. Sprinkle on the shredded cheese; stir until melted. Break eggs in different spots over the potato mixture, cover and cook eggs, until the eggs are set and cooked until desired doneness.