6 slices bacon
3 c. frozen hash browns
1 c. shredded Monterey Jack cheese
4 eggs
Onions & peppers (optional)

Cook bacon until crisp. Drain; reserve 2 tablespoons drippings in skillet. Set bacon aside. Cook hash browns in skillet until golden. Crumble 2 slices of bacon into potatoes. Sprinkle cheese over potatoes. Place 4 slices of bacon into X atop cheese. Break 1 egg into each triangle formed by bacon. Cover and cook until eggs are as you desire.