In a skillet on Medium heat cook the bacon until crispy,

Then place the cooked bacon on a paper towel to drain.

And cut the bacon into smaller bite size pieces. Set aside.

Next prep everything and have it ready next to the skillet. Beat the eggs. Slice the mushrooms. Chop the tomatoes, green bell peppers, green onions and yellow onion.

In a skillet add 2 tablespoons of cooking oil and turn the heat on to Medium High. Once the oil is heated add in the onions, mushrooms and green bell peppers. Cook for about 2 minutes.

Then add in the shredded hash browns and mix it all together. Press down on the hash browns and cook for 5 minutes.

If you are using bacon for this recipe then just pour the beaten eggs into the skillet to completely cover everything. Do not add the bacon yet. Save it until the very end.

If you are using sausage links for this recipe then add in the sliced sausage links . Then pour in the beaten eggs to completely cover everything.

Next add on the shredded cheese, tomatoes, and green onions.

Lower the heat to Medium-Low, cover with a lid and cook for 10 to 15 minutes until the eggs are set and the cheese has melted.

Top the breakfast skillet with the chopped bacon right before serving to keep them crispy.

Sprinkle with salt & black pepper to taste.

Serve immediately.