In ovenproof 10” nonstick skillet over medium-high heat, cook bacon until crisp, 5 – 7 minutes. Drain; reserve.
To drippings, add potatoes and onion; cook, stirring, until tender, 10 – 12 minutes.
In bowl beat eggs with 1⁄2 cup water, 1⁄2 tsp. salt and 1⁄4 tsp. pepper; stir in peas and 1⁄2 cup cheese. Pour over potato mixture; crumble bacon over top. Transfer to oven; bake 10 minutes. Top with remaining 1⁄2 cup cheese.
Bake until set in center, 5 minutes. Cool 10 minutes before serving.