-
1
Heat skillet on medium-to-med-high.
-
2
Add in the butter or oil.
-
3
If using butter, let it melt & start to brown & get kinda nutty.
-
4
Now add the onions & cook just til they start to become translucent.
-
5
Now add the sundried tomato mix & heat through b4 going onto next step.
-
6
Next, add the meat & cook just long enuf for it to start to brown.
-
7
(while the onions & meat are cooking, break the bread up into medium chunks {you may not need all of the it, you be the judge of how much to use}.)
-
8
Add to the skillet & brown slightly (or as much as you like).
-
9
While the bread is browning, scramble your eggs.
-
10
You can use milk or water or nothing.
-
11
Once the bread is browned to your likeness, add the eggs.
-
12
Mix til well incorporated.
-
13
(if you use milk or water, you only need maybe 1/2 a Tbsp, any more could make it to liquidity.)
-
14
Now season & mix well.
-
15
You can cover it @ this time & just let it cook.
-
16
Make sure the temp is just right so it doesn't burn but doesn't take to long to cook, or else your eggs may become rubbery for cooking too long.
-
17
Once it has set up enuf, add the cheese.
-
18
Cook just a little bit longer as to melt the cheese.
-
19
(if you're using an oven proof skillet, you may pop it in the oven for a few min to lightly brown the top.
-
20
Done!
-
21
Cut into pie wedges & add a dash or 2 of hot sauce.
-
22
Enjoy!
