1/2 cup diced red potatoes 1/2 cup chopped green peppers 3/4 lbs. bacon, cut into one-inch pieces 3 eggs 1/4 cup shredded cheddar cheese Sprinkle of fresh parsley for garnish (optional)

Heat a 10-inch skillet over medium heat and add the bacon. Cook the bacon for about 5 to 7 minutes, making sure to stir occasionally until crisp.
Add the potatoes and peppers to the skillet and cook for 8 to 10 minutes, stirring occasionally, until the potatoes are golden-brown.
Remove the bacon and potato mixture from the skillet, and set aside.*
Break the three eggs into separate parts of the skillet and let them cook for 1 minute (do not stir them).
Spoon the potato and bacon mixture around the eggs.
Sprinkle with cheese and cover for 1 minute, cooking until the egg whites are set and the cheese is starting to melt.**
Garnish with fresh parsley, if desired.
Enjoy!
*If you want to use beaten eggs instead, leave the potato mixture in the skillet and add the eggs, reduce the heat to low, and let it cook covered for 8 to 10 minutes until the eggs are firm.

**For the beaten egg version, still add the cheese and cover for a few minutes until the cheese starts to melt.