6 slices bacon
6 eggs, beaten with 1/4 c. milk
6 oz. grated Cheddar cheese
12 oz. frozen hash brown potatoes with onions and peppers (O'Brien)
Salt and pepper
Picante sauce (optional)

Fry bacon in 10-inch skillet. Remove bacon, crumble, and set aside. Drain excess grease but leave enough to cook potatoes, 3 to 4 tablespoons. Lightly brown bottoms of potatoes in skillet. Season with salt and pepper. Pour beaten eggs over potatoes. Sprinkle grated cheese and crumble bacon on top. Turn to low heat, cover, and cook 10-15 minutes or until eggs are done. Cut in 6 wedge portions. Serve with picante sauce (optional).