This is a great breakfast for the whole family.

3 slices (no sugar added) bacon, cut in 2-inch pieces

1 small tomato, cubed
1/4 cup shredded white cheese of choice (I used Mozzarella and Pepper Jack)
2-3 eggs, lightly beaten
salt and pepper to tasteIn a large heavy skillet, cook bacon over moderate heat until crisp.  Remove bacon pieces and place on paper towels to drain. Pour off all but about 2 tablespoons of bacon drippings.  Add the veggie mixture to bacon drippings and cook, stirring gently, until the veggies are tender.  Add tomatoes and cook one more minute, stirring constantly. Add the eggs and cook, stirring gently, until eggs are almost set.  Sprinkle on the shredded cheese and stir until melted.  Season with salt and pepper.  Sprinkle on the crumbled bacon and a little more cheese if desired. Serve and enjoy!