6 slices bacon
3 c. frozen hash brown potatoes with onion and peppers
1 c. shredded Monterey Jack or pepper cheese
4 eggs

In 10 inch skillet cook bacon until crisp; drain. Reserve 2 tablespoons drippings in skillet. Set bacon aside. Cook frozen hash browns in drippings until golden, crumble 2 slices of the bacon, stir into potatoes. Sprinkle cheese atop potatoes. Place remaining 4 slices of bacon in a X on top of cheese.

Carefully break egg in each triangle formed by bacon. Cover; cook over medium heat about 6 minutes or until eggs are set. 4 servings. Great for camping!!