Cheesy Bacon-Potato Scramble

In 10-inch nonstick skillet, cook bacon over medium-high heat 5 to 7 minutes or until crispy. Using slotted spoon, transfer bacon to small bowl. Pour off all but 1 tablespoon bacon drippings from skillet; discard or reserve for another use.

Add green onion whites and bell pepper to bacon drippings in skillet; cook over medium-high heat 3 to 5 minutes, stirring frequently, until softened and beginning to brown on edges.

Add water, oil, potatoes and seasoning (from kit) to vegetables in skillet; stir well. Heat to boiling, stirring occasionally. Cover; reduce heat to medium-low. Simmer, without stirring, about 12 minutes or until liquid is mostly absorbed.

Increase heat to medium. Stir half of bacon into potato mixture; cook uncovered 2 to 4 minutes, stirring occasionally, until liquid is absorbed, and bacon is heated through.

Increase heat to medium-high. Push potato mixture to one side of pan. Add beaten eggs to bare side of pan; cook 1 to 2 minutes, stirring occasionally, until firm. Gently stir eggs into potato mixture; remove from heat.

Squeeze topping pouch (from kit) to soften; cut open. Squeeze topping over potato mixture. Top with remaining bacon and green onion greens.