Bacon & Egg Skillet with Cheesy Potatoes

• 1 lb. red potatoes (about 3), peeled, cubed
• 6 slices OSCAR MAYER Bacon, chopped Rite Aid 2 For $7.00 thru 02/06
• 1/2 cup chopped red onions
• 1/2 cup chopped red peppers
• 2 cups broccoli florets
• 1 tomato, chopped Safeway 1 lb For $1.29 thru 02/09
• 6 eggs
• 1 cup KRAFT Shredded Cheddar Cheese

1. Cook potatoes in boiling water 5 min.
2. Meanwhile, cook and stir bacon in large nonstick skillet on medium-high heat until crisp.
3. Remove from skillet; drain on paper towels.
4. Carefully wipe skillet with additional paper towel.
5. Drain potatoes.
6. Add onions and peppers to skillet; cook and stir on medium heat 3 min.
7. Add potatoes, broccoli and tomatoes; cook 10 min., stirring occasionally.
8. Make 6 small wells in potato mixture.
9. Slip 1 cracked egg into each well; top with bacon and cheese.
10. Cover; cook 5 to 8 min.
11. or until egg whites are set and yolks are cooked to desired doneness.

red potatoes, bacon, red onions, red peppers, broccoli florets, tomato, eggs, cheddar cheese

Taken from www.kraftrecipes.com/recipes/bacon-egg-skillet-cheesy-potatoes-158733.aspx (may not work)