4 cups cooked and diced potatoes.
1 lb bacon
2 TBS reserved bacon grease
1/2 cup cheese
10-14 eggs
1/ 4 cup milk
S&P to taste

Fry bacon crisp and drain on a paper towel. Remove all of the grease except for 2 TBS. Fry the diced potatoes in same pan with the reserved bacon grease til slightly crispy on the edges.
Meanwhile in a medium bowl beat the eggs, milk and salt & pepper. (Go easy on the salt as the bacon is typically already salty).
Crumble bacon over the potatoes and then pour eggs over the top. Scramble the eggs in the potato bacon mixture until eggs are cooked through. Turn heat off.
Sprinkle the cheese over the top of the eggs and potatoes and cover with a lid until cheese is melted.

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