In a skillet over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving the bacon fat in the skillet.

Add diced potatoes to the skillet and cook until golden brown and cooked through.

Once the potatoes are nearly done, add diced onion and peppers. Sauté until onions are translucent.Then add the garlic and saute until fragrant.

Combine Ingredients: Return the cooked bacon to the skillet with the potatoes, onion, and garlic.

Sprinkle shredded cheese over the skillet mixture and let it melt. Season with salt and pepper to taste. Keep warm.

In a separate non-stick skillet, add a bit of butter or cooking oil; add the eggs to the pan and cook until the whites are firm.Season with salt and pepper.

Toast the bread.

Spread butter and jam on the toasted bread.

Brew and prepare the coffee to your liking.

Serve the breakfast skillet with sunny side up eggs, toast with jam, and a freshly brewed cup of coffee. Enjoy!