Serves 6 – 8
½ lb sliced bacon
1 red bell pepper, diced
4 cups potatoes, peeled and cubed
½ onion, chopped
6 eggs, beaten
1 cup Monterey Jack cheese, shredded
In a large skillet, cook the bacon until crisp and nicely browned. Remove the bacon from the skillet and set aside. Add the potatoes, red bell pepper and onion to the skillet and cook in the bacon fat until the potatoes are soft. This should take about 10 – 15 minutes. Cut the bacon into small pieces and stir into the potato mixture. Add the eggs, cover and cook until the eggs are set. Top with the cheese and serve immediately with fresh tomato slices.