|Bacon strips||8 , cut into 1/4 inch pieces|
|Au gratin potatoes||5 1⁄4 Ounce (1 Box)|
|Boiling water||2 1⁄4 Cup (36 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped onion||2 Tablespoon|
|Dried thyme||1⁄4 Teaspoon|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
Cook bacon in a large skillet until crisp.
Drain, reserving 2 tablespoons drippings in the skillet with the bacon.
Stir in contents of au gratin potato mix, water, milk, green pepper, onion and thyme.
Bring to a boil, stirring frequently.
Reduce heat; cover and simmer, stirring occasionally, for 20 minutes.
Transfer to an ungreased 2-qt.baking dish.
Make six indentations in potato mixture with a spoon.
Break eggs into indentations.
Sprinkle with pepper.
Cover and bake at 350° for 20 minutes or until eggs reach desired done-ness.
Sprinkle with cheese.