Cook bacon in a large skillet until crisp. Drain, reserving 2 tablespoons drippings in the skillet with the bacon. Stir in contents of au gratin potato mix, water, milk, green pepper, onion and thyme. Bring to a boil, stirring frequently. Reduce heat; cover and simmer, stirring occasionally, for 20 minutes. Transfer to an ungreased 2-qt. baking dish. Make six indentations in potato mixture with a spoon. Break eggs into indentations. Sprinkle with pepper. Cover and bake at 350 for 20 minutes or until eggs reach desired doneness. Sprinkle with cheese. Recipe by: Taste of Home Spring 97 Posted to MC-Recipe Digest V1 #534 by Daphne on Mar 22, 1997