1/2 lb. bacon, chopped
1 (1 lb.) pkg. frozen hashbrowns
6 eggs
4 tbsp. milk
6 oz. Cheddar cheese, shredded
Salt & pepper
Optional Ingredients (sauteed in bacon fat) :
Chopped onions
Sliced mushrooms

In a heavy, 10 inch skillet, fry bacon until crisp. Remove with a slotted spoon to drain on paper toweling. Place frozen hash browns in bacon fat and cook over medium heat just until thawed, stirring periodically; approximately 2 minutes. Press down into an even layer.

Beat eggs with milk, pinch of salt and pepper to taste. Pour over hashbrowns. If desired, add onions and/or mushrooms. Top with cheese and reserved crumbled bacon. Cover and cook over medium-low heat until eggs have just set, approximately 15 minutes.

Health Smart Changes: Use canola oil instead of bacon fat, substitute low cholesterol eggs and lowfat cheese, use skim milk, avoid salt.