6 slices bacon, fried crisp and crumbled
1 (12 oz.) pkg. hash browns
1 sm. onion, diced fine
1 red and 1 green pepper, diced fine
6 eggs, beaten
1/4 c. milk
1/2 tsp. salt
Dash of pepper
1 c. + 4 oz. shredded Cheddar cheese

In bacon drippings cook potatoes, onions and peppers on low heat until underside is crisp and lightly brown.

Combine eggs, milk, salt and pepper. Stir well and pour over potatoes. Top with cheese and sprinkle with bacon crumbs. Cover and cook over low heat 10-15 minutes until eggs are set. Cut into wedges and serve.

Diced ham or fried sausage may be substituted for bacon. It's all delicious. Great leftover to microwave, too.