No need to take everyone's order when you've already whisked up hash browns, bacon and eggs into one savory, cheesy breakfast bake.
2 Tbsp. oil
2 cups ORE-IDA Shredded Hash Brown Potatoes
2 large green onions, sliced
1 pkg. (2.52 oz.) OSCAR MAYER Fully Cooked Bacon, cut into 1/2-inch pieces
1/8 tsp. pepper
1/2 cup KRAFT Shredded Sharp Cheddar Cheese
1 tomato, chopped
Heat oil in medium nonstick skillet on medium-high heat. Add potatoes and onions; cook 8 to 10 min. or until potatoes are browned, stirring occasionally. Remove from heat. Spread potatoes to evenly cover bottom of skillet.
Whisk eggs in small bowl. Stir in bacon and pepper; pour over potatoes. Cover.
Cook on medium-low heat 10 min. or until egg mixture is set. Top with cheese and tomatoes; cook, covered, 3 to 4 min. or until cheese is melted.