Breakfast Potatoes

• 6 slices bacon (cooked)
• 1 (12 oz.) pkg. frozen hash brown potatoes
• 1/4 c. chopped green onions
• 6 eggs
• 1/4 c. milk
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 6 thin slices tomato
• 1 c. (4 oz.) Cheddar cheese, grated

1. Cook bacon over medium heat until crisp in 10-inch omelet pan. Remove bacon; drain and set aside.
2. Pour off all but 1 tablespoon bacon fat.
3. Add potatoes to pan.
4. Cover; cook over medium heat 5 minutes.
5. Sprinkle with onions.
6. Beat eggs, milk and seasonings together.
7. Pour over potato mixture.
8. Cook, covered, until eggs are nearly set.
9. Arrange tomato slices on top; sprinkle with cheese and reserved bacon (crumbled).
10. Cover pan; remove from heat.
11. Let stand 5 minutes.
12. Cut into wedges and serve.

bacon, frozen hash brown potatoes, green onions, eggs, milk, salt, pepper, thin slices tomato, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=86265 (may not work)