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 until egg whites are firm and yolks are cooked to desired doneness. Remove from heat. Let stand, covered, 1 min. before serving.
Kraft Kitchen Tips!
Serve this main dish with a crisp mixed green salad tossed with your favourite Kraft Dressing.
Serve with a side of salsa.
Have leftover chopped vegetables? Cook them with the onions before adding the hashbrowns.
Calories From Fat
% Daily Value
Total fat 20 g
Saturated fat 8 g
Cholesterol 215 mg
Sodium 460 mg
Total carbohydrate 18 g
Dietary fibre 2 g
Sugars 2 g
Protein 17 g
6 servings, 1/6 recipe (140 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.