1 lb. potatoes (about 3), peeled, cubed
6 slices Oscar Mayer Bacon, chopped
1 small onion, chopped
1/2 cup chopped red peppers
1 cup Kraft Shredded Cheddar Cheese
Cook potatoes in boiling water 5 minutes; drain well.
Cook bacon in large nonstick skillet on medium-high heat until crisp, stirring occasionally. Remove from skillet; drain on paper towels. Wipe out skillet with additional paper towel. Add onions and peppers to skillet; cook and stir on medium heat 3 minutes. Add potatoes; cook 10 minutes, stirring occasionally.
Make 6 small wells in potato mixture. Crack 1 egg into each well; top with bacon and cheese. Cover; cook 5 to 8 minutes. Or until eggs are set.