6 bacon slices
3 c. frozen hash browns
1 sm. diced onion
1/4 green pepper, diced
1 c. shredded Monterey Jack cheese
4 eggs

In skillet, cook bacon crisp. Drain; reserve 2 tablespoons dripping in skillet; set bacon aside. Cook frozen potatoes in drippings until golden. Crumble 2 slices of the bacon; stir into potatoes. Sprinkle cheese atop potatoes. Place remaining 4 slices of bacon in an X atop cheese. Carefully break 1 egg into each triangle formed by bacon. Cover; cook over medium heat about 6 minutes or until eggs are set. Makes 4 servings.