Description Edit

Makes 4 servings.

Ingredients Edit

Directions Edit

  1. Cook bacon until crisp in 8-inch skillet. Remove from pan. Drain and crumble.
  2. Pour off fat and return 2 tablespoons to skillet.
  3. Add onion and green pepper; cook until tender but not brown.
  4. Stir in rice and continue cooking until rice is hot.
  5. Add salt, pepper, cheese and bacon. Mix well.
  6. Make four indentations in rice mixture with back of spoon.
  7. Break an egg into each indentation.
  8. Cover and heat until eggs are of desired doneness.

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