1½ pounds red potatoes
1 large yellow onion
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1 clove fresh garlic
½ cup shredded sharp cheddar cheese
12 large eggs
1 pound turkey bacon
Chop potatoes into small cubes. Put in a heatproof dish and microwave on High about 3 minutes; you do not want them cooked through.
Coat a 10- to 12-inch skillet with nonstick spray or 1 teaspoon of a butter substitute; add potatoes and cook over medium heat; stirring occasionally.
Cut onion in half and slice onions into thin rounds and add to another pan over medium heat. Finely chop garlic and add to pan as the onions brown. Add onion mixture to potatoes and continue cooking until potatoes are nicely browned.
In the meantime, bake the bacon according to package instructions. Chop bacon into small pieces, mix gently into skillet.
Divide mixture into six shallow bowls; sprinkle cheddar cheese over the top and microwave on high for 20-25 seconds.
Top each with 2 eggs cooked to order (over easy recommended so that yolk blends into contents of the skillet). Serve with fresh fruit and whole wheat bread or muffin.