Recipe - Down-On-The-Farm Breakfast

8 Strips bacon, cut in One fourth in.
cubes
1 Box au gratin potatoes mix
2 One fourth cup Boiling water
2/3 cup Milk
One fourth cup Chopped green pepper
2 tablespoon Chopped onion
One fourth teaspoon Dried thyme
6 Eggs
1 ds Pepper
One half cup Shredded cheddar cheese

Cook bacon in a large skillet until crisp. Drain, reserving 2 tablespoons
drippings in the skillet with the bacon. Stir in contents of au gratin
potato mix, water, milk, green pepper, onion and thyme. Bring to a boil,
stirring frequently. Reduce heat; cover and simmer, stirring occasionally,
for 20 minutes. Transfer to an ungreased 2qt. baking dish. Make six
indentations in potato mixture with a spoon. Break eggs into indentations.
Sprinkle with pepper. Cover and bake at 350 for 20 minutes or until eggs
reach desired doneness. Sprinkle with cheese.

Recipe by: Taste of Home Spring 97 Posted to MCRecipe Digest V1 #534 by
Daphne djoyce@sojourn.com on Mar 22, 1997