Quick and easy...start to finish 15 minutes!
Makes 4 servings
4 slices of bacon
2 cups of refrigerated shredded hash brown potatoes (about half of a 20oz package)
1/4 cup of chopped onion
1/4 cup of chopped green sweet pepper
1/4 cup of milk
1/2 tsp salt
1 cup of shredded cheddar cheese (4 ounces)
1. In a large skillet, cook bacon until crisp. Drain bacon on paper towels, reserving 2 tbsp of drippings in skillet. (crumble the bacon and set aside)
2. In a large bowl, stir together the potatoes, chopped onion, and sweet pepper. Pat potato mixture in skillet. Cook uncovered, over low heat about 7 minutes or until crisp and brown, turning once.
3. In a small bowl, beat eggs, milk, salt, and pepper with whisk. Pour egg mixture over potato mixture. Sprinkle with cheddar cheese and bacon. Cook, covered, over low heat for 5 to 7 minutes or until egg mixture is set. Loosen omelet; fold in half. Turn out of skillet onto plate. Cut into wedges to serve, and Ta-da!!!