Cheesy Breakfast Skillet

Breakfast for dinner is very popular at my house, so I was glad to find this recipe from Kraft Food and Family. I halved the recipe since there were just three of us.

6 slices OSCAR MAYER Bacon (Cook more bacon if you want more than 1 piece per person!) 1 small  Onion, chopped (I use minced dry onion)

4 cups (1/2 of 32-oz. pkg.) frozen Southern-style hash browns

1-1/2 cups  KRAFT 2% Milk Shredded Cheddar Cheese

6 Eggs

COOK bacon in large nonstick skillet on medium heat until crisp. Remove bacon from skillet, reserving 3 Tbsp. drippings in skillet. Drain bacon on paper towels.

ADD onions and potatoes to skillet; cover. Cook on medium-high heat 14 min. or until potatoes are browned, stirring occasionally. Stir in cheese.
MAKE 6 small wells in potato mixture; fill with eggs. Top with bacon; cook, covered, 3 to 4 min. or just until eggs are set. Let stand, covered, 1 min.

My half recipe version, cooked in electric skillet.

The crispy potatoes made a wonderful "crust"!

Madison's plate -- mmmm.