/ Breakfast Casseroles
1Boil unpeeled potatoes 30 minutes.
2Rinse under cold water, peel and set aside to cool.
4In a large frypan cook bacon until transperent.
5Add the potato slices; cook until lightly borwned.
6Meanwhile blend eggs with milk and salt.
8Cut the tomatoes into thin wedges; add to the egg mixture.
9Pour the egg mixture over the potatoes in the frypan.
10Cook until the eggs are set.
11Sprinkle with chopped chives and serve at once.