Cheesy Bacon, Egg & Potato Breakfast Bowl

• 24 slices OSCAR MAYER Bacon Rite Aid 2 For $7.00 thru 02/06
• 6 Tbsp. oil
• 3-3/4 qt. oven roasted medium diced potatoes Safeway 2 pkg For $5.00 thru 02/09
• to taste salt and pepper
• 2 doz. eggs
• 3/4 cup milk
• 1 Tbsp. TAPATIO Hot Sauce
• 3/4 cup green onions, chopped
• 3 cups KRAFT CHEDASHARP Pasteurized Process American Cheese Shred, divided
• 1-1/2 cups salsa

1. For each 2-serving bowl: Cook 2 bacon slices in medium skillet until crisp.
2. Remove bacon from skillet, reserving 1 tsp.
3. drippings in skillet; set aside for later use.
4. Drain bacon on paper towels; crumble.
5. Heat 1-1/2 tsp.
6. oil in separate medium skillet on medium heat.
7. Add 1-1/4 cups roasted potatoes; season with salt and pepper.
8. Cook 8 to 10 min.
9. or until potatoes are heated through, stirring frequently.
10. Cover to keep warm.
11. Heat reserved bacon drippings in skillet on medium heat.
12. Beat 2 eggs with 1 Tbsp.
13. milk and 1/2 tsp.
14. Tapatio until well blended; stir in bacon and 1 Tbsp.
15. onions.
16. Add to skillet; cook until eggs are set, stirring occasionally.
17. Spoon potato mixture into serving bowl; top with 3 Tbsp.
18. shredded cheese, egg mixture, 2 Tbsp.
19. salsa and 1 Tbsp.
20. of the remaining shredded cheese.

bacon, oil, potatoes, salt, eggs, milk, green onions, chedasharp, salsa

Taken from www.kraftrecipes.com/recipes/cheesy-bacon-egg-potato-breakfast-bowl-120936.aspx (may not work)