3 slices bacon
1 pkg. Betty Crocker hash browns
1 tsp. salt
1 3/4 c. water
1/4 c. chopped green pepper
2 tbsp. chopped onion
1/4 c. sliced mushrooms (optional)
1/2 c. shredded cheddar cheese
4 eggs
1/4 c. milk
1/2 tsp. salt
Dash pepper

In electric skillet fry bacon until crisp. Drain bacon, reserving 3 tablespoons drippings in skillet. Stir in potatoes, teaspoon of salt, water, onion, green pepper and mushrooms. Cook uncovered at 300 degrees until liquid is absorbed and bottom is golden brown. Turn.

Reduce temperature to 250 degrees. Sprinkle cheese on potatoes. Beat remaining ingredients and pour over potatoes. Crumble bacon on top. Cover and cook until egg is done and potatoes are golden brown.