Ingredients3/4 pound bacon strips, finely chopped1 medium onion, chopped1 package (30 ounces) frozen shredded hash brown potatoes, thawed8 eggs1/2 teaspoon salt1/4 teaspoon pepper1 cup (4 ounces) shredded cheddar cheeseDirectionsIn a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan. Stir in hash browns. Cook, uncovered, over medium heat 10 minutes or until bottom is golden brown; turn potatoes. With the back of a spoon, make eight evenly spaced wells in potato mixture. Break one egg into each well. Sprinkle with salt and pepper. Cook, covered, on low 10 minutes or until eggs are set and potatoes are tender. Sprinkle with cheese; let stand until cheese is melted. Yield: 8 servings.

Nutritional Facts 1 serving equals 278 calories, 17 g fat (7 g saturated fat), 198 mg cholesterol, 479 mg sodium, 17 g carbohydrate, 1 g fiber, 14 g protein.