6 slices bacon
3/4 cup chopped bell pepper
1/2 cup chopped onion
6 cups frozen hash browns
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Cheddar cheese
Fry bacon and save drippings.
Cook pepper, onion, potatoes and salt and pepper, covered, for 10 minutes in bacon drippings.
Lift with a pancake turner to flip over and cook 10 minutes more.
Make 6 indentations in the top and break an egg into each. Cover and cook about 3 minutes.
Sprinkle with cheese.
Crumble bacon over the top.
Cover and cook until the eggs are done, about 5 minutes.
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