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Miner's Breakfast

4 large potatoes boiled, peeled and cubed
8 to 9 strips bacon, fried crisp and crumbled
4 tablespoons butter
1/2 bell pepper, chopped
Minced garlic to taste
Salt and pepper
8 large eggs, lightly beaten
1 cup shredded cheddar cheese

1. Preheat oven to 350*F (175*C).
2. Melt butter in a large, oven-proof skillet, add cooked potato cubes and bell pepper. Cook until potatoes are lightly browned; add garlic and cook for another 30 seconds or so. Salt and pepper to taste.
3. Pour beaten eggs over potatoes and cook until eggs form soft curds, stirring occasionally. Mix in crumbled bacon. Sprinkle cheese over the top. Place skillet in oven or under broiler until cheese is melted. Serve hot.

Makes 6 servings.