6 slices bacon
3 c. frozen hash brown potatoes with onions & peppers
1 c. shredded Monterey Jack cheese
4 eggs

In 10" skillet cook bacon until crisp. Drain; reserve 2 tablespoon 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 on top of potatoes. Place remaining 4 slices of bacon in an "X" atop cheese. Carefully break 1 egg into each triangle formed by bacon. Cover; cook over medium heat about 6 minutes or until eggs are set. Makes 4 servings.