10 slices bacon, chopped in 2-inch pieces and cooked crisp, drained on paper towels (reserve drippings)
1 (30 oz.) pkg. frozen hash brown potatoes, thawed
1/2 c. onion, chopped
1/2 c. green bell pepper, chopped
1 tsp. salt
1/2 tsp. black pepper
6 eggs, well beaten
1 1/2 c. milk
2 c. shredded Cheddar cheese

Heat oven to 350°F. In the skillet with reserved bacon drippings, brown potatoes and cook onion and bell pepper to tender. Return drained bacon pieces and stir in salt and pepper. Pour into a 9 x 13 x 2-inch baking pan that's been lightly greased.

Mix eggs and milk together. Pour over potatoes. Sprinkle Cheddar cheese evenly over the top.

Bake for about 60 minutes, until eggs in the center are set. Remove from oven, cut in squares and allow to cool for about 10 minutes before serving.

Serves 10 to 12.