SPRINGTIME EGG SKILLET

1 Tbsp. oil
2 cups frozen shredded hash brown potatoes
6 eggs, beaten
1 pkg. (2.1 oz.) OSCAR MAYER Ready-To-Serve Bacon, cut into 1/2-inch pieces
1/3 cup sliced green onions
Salt and pepper to taste
1/3 cup KRAFT Shredded Sharp Cheddar Cheese
Chopped tomatoes

1. HEAT oil in medium nonstick skillet on medium-high heat. Add, potatoes; cook 8 to 10 minutes or until potatoes are brown, stirring occasionally. Spread potatoes to evenly cover surface of skillet

2 MIX eggs; bacon, onions, salt and pepper in small bowl Pour egg mixture evenly over potatoes. Reduce heat to medium low; cover. Cook 10 minutes or until eggs are set. Remove from heat. Sprinkle with cheese. Garnish with chopped tomatoes and additional onions; if desired:. Cut into wedges.

Makes 6 servings