6 slices bacon
3 c. frozen hash brown potatoes with onions and pepper
1 c. shredded Monterey Jack cheese (4 oz.)
4 eggs

In a 10-inch skillet cook bacon until crisp. Drain; reserve 2 tablespoons drippings in skillet. Set bacon aside. Cook frozen hash brown potatoes in reserved drippings until golden. Crumble 2 slices of the bacon; stir into potatoes. Sprinkle shredded cheese atop potatoes.

Place remaining 4 slices of bacon in an "X" atop cheese. Carefully put one egg into each triangle formed by bacon. Cover; cook over medium heat about 6 minutes or until eggs are set. Makes 4 servings.