In 10-inch skillet fry bacon until crisp; drain on paper towels. Pour off all but 3 tablespoons bacon fat.
Add potatoes, onion and green pepper to fat. Cook 10 to 15 minutes or until potatoes start to brown.
Crumble bacon over potato mixture. Sprinkle with about 1/2 of the salt and all the pepper.
Press down firmly in skillet.
Beat eggs with remaining salt and a few drops of pepper sauce.
Pour over potato mixture.
Cook 3 minutes until eggs set, but omelet is still moist on top.
Sprinkle evenly with cheese. Cook 2 minutes longer to melt cheese.