Easy Skillet Breakfast

2 Tbsp. oil

2 cups  frozen Southern-style hash browns

4 , cut into 1/2-inch pieces

6   eggs

2 Tbsp. milk

1 tsp.  fully cooked bacon

1/2 cup Shredded Sharp Cheddar Cheese

 

HEAT oil in large nonstick skillet on medium-high heat. Add potatoes and Smokies; cook 5 minutes or until potatoes are browned, stirring occasionally.
BEAT eggs with milk and mustard with wire whisk until well blended; pour evenly over potato mixture. Cover. Reduce heat to low. Cook 8 minutes or until eggs are set.
SPRINKLE with cheese; cover. Cook until cheese is melted. Cut into 6 wedges to serve.