Sunny-Side-Up Egg & Bacon Skillet

Ingredients
1 tsp. oil
1/2 cup frozen bite-size seasoned roasted potatoes
1/4 cup chopped green peppers
4 slices Fully Cooked Bacon, cut into 1-inch pieces
1 egg
1 Tbsp. Shredded Cheddar & Monterey Jack Cheese


Direction
Heat oil in small nonstick skillet on medium heat. Add potatoes and peppers; cook and stir 2 min. Add bacon; cook 2 min., stirring frequently. Remove from skillet; cover to keep warm.

Break egg into center of skillet; cook 1 min. (Do not stir.)

Spoon potato mixture around egg; sprinkle with cheese. Cover. Cook 1 min. or until egg white is set and cheese begins to melt.


Kitchens Tips
Substitute your favorite combination of chopped fresh-from-the-garden vegetables, such as asparagus, green onions or summer squash, for the green peppers.
How to double recipe
Prepare as directed, using a medium nonstick skillet and doubling all ingredients. After vegetables and bacon are cooked, move them to edge of skillet. Add eggs to center of skillet; cook until whites are set. (Do not stir.) Cut in half to serve. Makes 2 servings.
Serving Suggestion
Serve with fresh fruit to round out meal.