• 8 slices of bacon, cut into 1/2 inch pieces
• 2 cups of cubed 1 inch red potatoes
• 1 cup of chopped onions
• 1/2 cup of chopped green pepper
• 1/4 cup of milk
• 8 eggs that have been slightly beaten
• 1/2 tsp of salt
• 1/4 tsp of pepper
• 1 cup of shredded Cheddar cheese (but I think Monterey Jack cheese would be excellent as well)

In a 10” skillet cook bacon over medium heat for 5 minutes.  Add potatoes: continue cooking, stirring occasionally, until potatoes are browned and crisply tender (12 to 15 minutes).  Add onions and green pepper.  Continue cooking until crisply tender (3-4 minutes).  Pour off fat.  Meanwhile in a small bowl, stir together remaining ingredients except for the cheese.

Pour egg mixture over vegetables; stir to blend.  Cook over med. heat, gently lifting portions with spatula so uncooked portions flow to bottom of pan until the eggs are set (4 to 4 minutes).  Sprinkle cheese over the eggs and let stand until the cheese has been melted.

Serves 4.