Ingredients
8 bacon strips, diced2 cups diced red potatoes1/2 cup chopped onion1/2 cup chopped green pepper8 large eggs1/4 cup 2% milk1 teaspoon salt1/4 teaspoon pepper1 cup shredded cheddar cheese
Preparation
In a 9-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cook and stir potatoes in drippings over medium heat for 12 minutes or until tender. Add onion and green pepper. Cook and stir for 3-4 minutes or until crisp-tender; drain. Stir in bacon.
In a large bowl, whisk the eggs, milk, salt and pepper; add to skillet. Cook and stir until eggs are completely set. Sprinkle with cheese; stir it in or let stand until melted.
