TEX-MEX BREAKFAST

6 strips bacon, diced
1/2 cup chopped onions
1 teaspoon minced garlic
5 cups potatoes, small dice (or frozen)
1 (4 ounce) can chopped green chilies
1 cup tomatoes, diced
4 eggs

In lg skillet fry bacon until crisp. Remove, set aside. Drain fat from skillet, leaving 3 T. In skillet, saute onions and garlic. Add potatoes and chilis. Cook until potatoes are done and browned, 20 minutes. Add tomatoes, and bacon. Drop eggs on top. Cover and simmer until eggs are done. You can top with cheese if you like, as well.

-- Karen (mountains_mama2@hotmail.com), March 18, 2002