Ingredients

• 8 -10 slices bacon
• 2 anaheim chilies, diced (you could also use bell peppers which are not as spicy, red would add more color)
• 30 ounces hash browns, defrosted (Ore Ida)
• salt, pepper, granulated onion, chili powder
• 2 cups shredded sharp cheddar cheese
• 1/2 cup butter (1 cube)
• 1 dozen egg
• 1 cup corn flakes

Instructions

1. In a large skillet, crisp-fry bacon, drain on PP towel and crumble (set aside).

2. In same skillet, add 6 Tbs. of butter to bacon grease, heat on med-high to just smoking. Add hash browns and peppers. Brown potatoes.

3. Spray large casserole dish with cooking spray.

4. Spread potato mixture over the bottom of casserole; season to taste with salt, pepper, granulated onion, chili powder.

5. Sprinkle half the bacon over that, then half the cheese.

6. In skillet, over medium heat, melt 2TBS, butter and spread to cover bottom of skillet. Break 1 dozen eggs into the butter. Salt and pepper. Cook eggs, turning and breaking up yokes, until almost set.

7. Spread eggs over potato mixture. Sprinkle with remaining bacon, then remaining cheese. Crumble cornflakes over top and dot with 1 Tbs. butter. Place in oven at 350 for about 15-20 minutes or until cornflakes are lightly browned.

8. Serve with hot cocoa and orange slices. Enjoy!