Total Time
Prep 10 mins
Cook 10 mins

This recipe is from "Busy Woman's Cookbook". Authored by Sharon and Gene McFall.


  1. Cook bacon until crisp. Drain and reserve 2 tablespoons of drippings in skillet. Set bacon aside.
  2. Cook frozen hash brown potatoes in reserved drippings until golden.
  3. Crumble 2 slices of bacon and stir into potatoes.
  4. Sprinkle with cheese atop potatoes.
  5. Place remaining 4 slices of bacon in an "X" atop cheese.
  6. Carefully break one egg into each triangle formed by bacon.
  7. Cover and cook over medium heat until eggs are set.


Most Helpful

This is very good. My family loved it. Thanks.

Oat57 September 09, 2006

This is an excellent breakfast meal. Very filling. Love the monterey jack cheese in this. I used regular hashbrowns without the onions and peppers and it worked well for us. Thanks for a keeper.

~Nimz~ February 19, 2006

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