Country Scrambled Eggs

Country Scrambled Eggs
12 slices bacon, cut into 1/2-inch pieces
1 pound (3 cups) new red potatoes, unpeeled, cubed 3/4-inch
2 medium (1 cup) onions, chopped
1 medium (3/4 cup) green bell pepper, chopped
1/2 cup Half & Half
12 Fresh Eggs, slightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces (1 1/2 cups)Cheddar Cheese, shredded

Procedure
Cook bacon in 12-inch nonstick skillet over medium heat for 5 minutes. Add potatoes; continue cooking, stirring occasionally, until potatoes are browned and crisply tender (12 to 15 minutes). Add onions and green pepper. Continue cooking until onions are softened (3 to 4 minutes). Pour off fat.
Meanwhile, stir together half & half, eggs, salt and pepper in small bowl. Pour egg mixture over vegetables; stir to mix. Cook over medium heat, gently lifting portions with spatula so uncooked portion flows to underneath, until eggs are set (4 to 5 minutes).
Sprinkle cheese over eggs. Let stand until cheese is melted (2 to 4 minutes).