Country Egg Scramble

1 lb. (6 or 7) new red potatoes, cubed
6 eggs
1/3 cup milk
¼ tsp. salt
1/8 tsp. pepper
2 T. butter
4 medium green onions, sliced (1/4 cup)
6 slices bacon, crisply cooked and crumbled

Heat 1 inch water to boiling in saucepan. Add potatoes. Cover and heat to boiling. Reduce heat to med-low. Cover and cook 6-8 minutes or until tender. Drain. Beat eggs, milk, salt, and pepper with fork and set aside. Melt butter in 10-inch skillet over med-high heat. Cook potatoes in butter, turning occasionally, until light brown. Stir in onions and cook 1 minute. Pour egg mixture into skillet and scramble. Sprinkle with bacon.

Tricks & Ideas
-I always use turkey bacon when bacon is called for.  It's much healthier.  And you're getting more actual meat for your money.
-If I'm making something during the week that calls for crumbled bacon I have turkey bacon with breakfast on the weekend and save back a few pieces to put in the refrigerator or freezer for the recipe.
-To save time this recipe would also work using cut up potatoes found in the freezer section near the fries.